Paleo Brown Sugar Cinnamon Pop Tarts
Paleo “Brown Sugar” Cinnamon Pop Tarts are much better than breakfast out of an aluminum wrapper, but you still get that nostalgic feeling! They are gluten free, grain free, and refined sugar free.
Brown Sugar Cinnamon Pop Tarts were a staple in my early high school days. Once I became more conscious of the foods I was eating and staying away from artificial/processed foods, Pop Tarts quickly disappeared from my diet. I started making pop tarts from scratch earlier this year and was instantly hooked. (Find my Paleo Blueberry Pop Tarts here, and Paleo Chocolate Covered Strawberry Pop Tarts here!)
What you need:
How they are made:
The crust is tender and golden and crisp. It comes together in a food processor or Thermomix in less than 5 minutes and is gluten free, grain free, and paleo friendly. See Thermomix version below*.
The filling is made with coconut sugar instead of brown sugar and a hefty amount of cinnamon gives a warm and comforting feel. The glaze is completely optional (but highly recommended) and begins with a homemade paleo “powdered sugar”. Coconut sugar and tapioca flour are blended on high speed, then mixed with a splash of almond milk. The glaze sets in a few minutes creating a delicious shell topping, just like the originals – but better and healthier!
Storage:
Store pop tarts in an air tight container on the container for up to 5 days or freeze for up to 3 months.
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Paleo Brown Sugar Cinnamon Pop Tarts (gluten free, grain free, refined sugar free)
Ingredients
Crust
- 1 1/4 cup almond flour
- 1 cup tapioca flour
- pinch of salt
- 4 tbsp coconut oil solid
- 1 egg
- 2 tbsp maple syrup
Filling
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1 tsp almond flour
- 1/2 tsp tapioca flour
- egg wash: 1 egg whisked with 1 tbsp water
Glaze
- 1/2 cup coconut sugar
- 2 tsp tapioca flour
- 1 tbsp almond milk
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Add almond flour, tapioca flour, and salt to the bowl of a food processor and pulse to combine. Add coconut oil, egg, and maple syrup. Process until a dough forms.
- Transfer dough onto your work surface that has been lined with parchment paper or a silicone mat. Roll out dough between 2 sheets of parchment paper, to ¼-in thick. Cut into 8 5x3-inch rectangles. Place 4 rectangles on lined baking sheet. These will be the bottom of each pop tart.
- Make the filling by mixing coconut sugar, cinnamon, almond flour, and tapioca flour in a small bowl until well combined.
- Brush egg wash over entire bottom rectangle. Spoon a tablespoon of filling onto the bottom rectangles, then cover with remaining dough. Use a fork to crimp the edges together on all sides.
- Lightly brush the tops with the egg wash and bake 15-20 minutes, until golden. Cool completely.
- To make the glaze, add coconut sugar and tapioca starch to a high power blender. Begin on low speed and gradually increase to high and blend until light and powdery consistency.
- Transfer powdered sugar to a bowl and whisk together with almond milk.
- Spoon glaze over each pop tart and allow to dry.
- Store pop tarts in an air tight container for up to 5 days, or freeze for up to 3 months.
Paleo Brown Sugar Cinnamon Pop Tarts (gluten free, grain free, refined sugar free) - Thermomix Version
Ingredients
Crust
- 1 1/4 cup almond flour
- 1 cup tapioca flour
- pinch of salt
- 4 tbsp coconut oil solid
- 1 egg
- 2 tbsp maple syrup
Filling
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1 tsp almond flour
- 1/2 tsp tapioca flour
- egg wash: 1 egg whisked with 1 tbsp water
Glaze
- 1/2 cup coconut sugar
- 2 tsp tapioca flour
- 1 tbsp almond milk
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Add almond flour, tapioca flour, salt, coconut oil, egg, and maple syrup into mixing bowl. Blend 20 seconds/speed 4, until a dough forms.
- Transfer dough onto your work surface that has been lined with parchment paper or a silicone mat. Roll out dough between 2 sheets of parchment paper, to ¼-in thick. Cut into 8 5x3-inch rectangles. Place 4 rectangles on lined baking sheet. These will be the bottom of each pop tart.
- Make the filling by mixing coconut sugar, cinnamon, almond flour, and tapioca flour in a small bowl until well combined.
- Brush egg wash over entire bottom rectangle. Spoon a tablespoon of filling onto the bottom rectangles, then cover with remaining dough. Use a fork to crimp the edges together on all sides.
- Lightly brush the tops with the egg wash and bake 15-20 minutes, until golden. Cool completely.
- To make the glaze, add coconut sugar and tapioca starch to a mixing bowl. Blend 15 seconds/speed 10, until light and powdery consistency. Add almond milk and mix 5 seconds/speed 4.
- Spoon glaze over each pop tart and allow to dry.
- Store pop tarts in an air tight container for up to 5 days, or freeze for up to 3 months.
Would these work with a flax or chia egg? They sound wonderful!
Hi Lynne, I haven’t tried these with a flax or chia egg, so I am not sure if the dough will come together. If you do try it, let me know the results!!
Oh my goodness. What a blast from the past! These used to be my all time favorite pop tart when I was a wee one. But like you, I came to the realization that processed foods are no bueno so I haven’t had them since. Loving that you found a way to make them paleo. Definitely have to try this.
These were also my favorite when I was a child!! I hope you enjoy them!!