Homemade Gluten-Free Pop-Tarts with Buckwheat Flour & Strawberry Chia JamSkip to Recipe
These gluten-free pop-tarts are exactly what a cozy day needs, with all of the nostalgia from a childhood favorite breakfast treat, upgraded with healthy ingredients. Deliciously made with protein-rich and gluten-free buckwheat flour, and filled with a comforting and health-supporting strawberry rose chia jam, these heart-shaped beauties will bring magic to whomever you share them with!
Need more healthy breakfast ideas? Try this strawberry coconut kefir smoothie recipe!
Gluten-Free Pop-Tarts Inspiration
I’ve had these gluten-free pop-tarts on my list of recipes to try, and this happened to be the perfect day! It was a cozy rainy day here in Laguna Beach, which is perfect for us to spend some time in the kitchen making some magical recipes!
I always reminisce over my favorite childhood treats and snacks, and lately, I’ve been craving Pop-Tarts. Growing up, Pop-Tarts were a staple for me until my father learned of all of the preservatives and bad ingredients and banned them from the house.
Although I always loved the sweet taste of these treats for breakfast, I can say now that I don’t blame my dad one bit for banning them! I decided to see if I could replicate them in a healthier all-natural way, and honestly, they turned out amazing!
Gluten-Free Pop-Tart Ingredients
For these delectable treats, I decided to make the pastry with a buckwheat flour base, and the filling with monk fruit and stevia-sweetened strawberry rose chia jam. This homemade gluten-free pop-tarts recipe uses all-natural whole ingredients. The bonus is they boast some health benefits too!
Buckwheat flour is a protein-filled flour, which is naturally gluten-free. The buckwheat plant is related to rhubarb and is not a grain. It has a rich, almost nutty flavor.
Coconut shortening is a nutrient-rich, non-hydrogenated oil, that adds fat to your recipe and is perfect for making a crust just like this one. You could replace it with butter if tolerated and desired.
Coconut milk is now a popular liquid to use in a variety of recipes, and for good reason, it’s a wonderful replacement for cow milk. Thick, rich, and nutrient-dense, I prefer to use a can of unsweetened coconut milk in this recipe.
Make a flax egg by mixing one tablespoon of flaxseed meal with three tablespoons of water. It can sit for about 15 minutes if necessary to thicken.
Rose is beneficial for hormone balancing, anti-depression, and migraine healing.
Strawberries are rich in vitamin C and help promote a healthy immune system. These aren’t the strawberry-like substance you’d find in store-bought Pop-Tarts, these are 100% real organic strawberries.
Chia seeds are a superfood, known for their antioxidant properties and Omega 3 fatty acids. They have the ability to absorb liquid and turn it into a gel, which can aid in many recipes requiring this type of texture.
Stevia ensures a sweet flavor without added sugar, I recommend starting with a small amount and adding more if needed. Feel free to add a little bit of maple syrup to taste, depending on how sweet you prefer it.
Gluten-Free Pop-Tarts with Buckwheat Flour and Strawberry Chia Jam
Make the buckwheat flour dough
First, combine the buckwheat flour, stevia, salt, and baking powder in a food processor until well mixed. Slowly add the coconut shortening, coconut milk, and the flax egg until processed together into a dough.
Once the dough forms, remove it carefully from the food processor, wrap it in plastic wrap or beeswax wrap, and cool it in the refrigerator.
Make the strawberry chia jam
Add the strawberries to a medium saucepan on low to medium heat. In around 6-8 minutes, they will cook down into a syrup, and you can easily mash them up with a fork.
Next, turn off the heat and add the rose water, chia seeds, vanilla bean powder, and sweetener to taste. Let this stand for about 5 to 10 minutes until the jam starts to thicken and gel.
Make the gluten-free pop-tarts
Preheat the oven to 350 degrees.
Take half of the dough from the refrigerator, and roll it out on a well-floured surface. Cut the dough using a heart-shaped cookie cutter, or another shape cookie cutter that you like.
Add 1-2 tablespoons of the strawberry chia jam to each heart-shaped dough.
With the second half of refrigerated dough, roll it out and cut into the same shape. Place these cut-outs on top of the ones with the jam, and seal the edges with a fork. Use a knife for etching a plus sign into the middle of each uncooked pop-tart.
Bake in the preheated oven for 15 minutes, or until golden.
Once baked, the buckwheat flour turns just slightly crispy, which is everything that I want in a homemade gluten-free pop-tart! The inside turns gooey and warm just like I remember from my childhood, except without the nasty preservatives and unnatural ingredients.
This delicious strawberry rose-flavored hearts of goodness can be eaten right away warm out of the oven, or stored in an airtight container in the fridge for up to a week.
Here are more gluten-free recipes you might love!
- Gluten-Free Peach Cobbler
- Enchanted Flower Vanilla Berry Cake
- Rose Chocolate Ganache Tart
- Seed Cycling Chocolate Chip Cookies
- Pumpkin Spiced Donuts with CBD Coconut Glaze
Homemade Strawberry Rose Chia Jam Buckwheat PopTarts
Buckwheat PopTart Dough
- 2 cups buckwheat flour
- 1/2 cup coconut shortening + 2 tablespoons
- 1/2 cup coconut milk
- 1 flax egg (3 tbsp of water w/ tbsp of ground flaxseed)
- 1/4 baking powder
- rose petals to sprinkle on top
- 1/4 teaspoon of sea salt
- a pinch of vanilla bean powder
- 1 teaspoon of stevia or maple syrup to taste
Strawberry Rose Chia Jam
- 2 cups of chopped strawberries
- 2 tablespoons of chia seeds
- 1/4 teaspoon of stevia or maple syrup to taste
- 1 teaspoon of rose water
- pinch of vanilla bean powder
- In a food processor, combine the buckwheat flour, monk fruit & stevia, salt, and baking powder.
- Slowly add the coconut shortening, coconut milk, and flax egg.
- Once the dough forms carefully take it out of the food processor, wrap the dough in plastic or beeswax wrap, and place it in the fridge.
- While the dough is setting in the fridge make the Strawberry Chia Jam. Using a medium saucepan on the stovetop add the strawberries, and heat on low to medium heat. Once the strawberries start to soften and break down into a syrup (6-8 minutes), use a fork to mash up, Turn off heat, add in the rose water, chia seeds, vanilla bean, and sweetener to taste. Let stand for 5-10 minutes until the strawberry chia jam start to thicken.
- Preheat the oven to 350°F.
- Remove half the dough from the refrigerator, roll out of a well-floured surface and cut into heart shapes or your shape of choice using a cookie cutter.
- A tip for rolling the dough out is to lay down a piece of parchment paper with flour, dough, and place another piece of parchment paper on top to roll out.
- Change the parchment paper out if it becomes too greasy.
- Use 1-2 tablespoons of strawberry chia jam onto each heart cut-out.
- Remove the second half of the dough from the refrigerator, roll out and cut into exactly the same shapes as before.
- Place the shapes on top of the others and press down the edges with a fork to seal.
- If the dough seems to be too dry dip your fork into the coconut shortening before pressing.
- Using a knife make a plus sign shape into the middle of the PopTart.
- Bake in the oven for 15 minutes until golden.
- Enjoy right away or store in an airtight container for up to a week in the fridge.
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