Healthy Apricot Almond Pop Tarts (vegan, gluten-free, oil-free)
These healthy apricot almond pop tarts are made from oat flour, filled with a yummy apricot chia seed jam, and topped with an almond glaze.
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Ingredients
apricot chia seed jam:
- 10 apricots, pitted (about 3-4 cups)
- 1 1/2 tbsp chia seeds
- 2 tbsp pure maple syrup (or more if you want it sweeter)
- 1/2 tsp almond extract
pop tarts:
- 1 1/4 cups oat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup vegan greek yogurt, you want a thick yogurt here (I used @kitehillfoods vegan greek style yogurt)
- 6 spoonfuls of apricot chia seed jam
for the icing:
- 1/3-1/2 cup powdered sugar
- 1 tsp non-dairy milk
- 1/4 tsp almond extract
Instructions
- First, make the apricot chia seed jam. Add pitted apricots to a food processor or blender. Blend until smooth. Add puréed apricots to a medium pot. Cook on medium heat for 3 minutes, stirring frequently. Add the chia seeds, maple syrup, and almond extract. Stir and cook for 10 more minutes. Let it cool for 10 minutes, then transfer to a jar and refrigerate for at least 30 minutes while you are making the pop tarts. You can also make this in advance. The jam will thicken more in the fridge (I prefer making this the day before because you don’t want the jam to be too runny).
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, add the oat flour, baking powder, baking soda, and salt. Mix until well combined. Add the yogurt and mix with a spatula until dough starts to come together. Then use your hands and knead dough directly in the bowl until everything is well combined. You might need more or less yogurt depending on how thick your yogurt is. If your dough is too wet after kneading, add more flour. If it is too dry, add more yogurt.
- Roll dough out (you want it pretty thin) between two pieces of parchment paper. Use a biscuit cutter or cut into rectangles with a knife. I got 12 circles out of my dough using a biscuit cutter, for a total of 6 pop tarts. Fill half of the circles with a couple spoonfuls of apricot jam in the middle. Take the other half and place it on top of the jam filled dough. Crimp edges with a fork.
- Bake for 15-18 minutes, or until lightly golden. Let it cool on the pan.
- Once cooled, make the icing by combining the powdered sugar, milk, and almond extract together. Stir until a thick glaze forms. Drizzle on top of pop tarts and sprinkle sliced almonds on top if desired! Enjoy! Best when eaten fresh!
Servings: 6