Not only are these small batch grain-free blueberry lemon pop tarts gluten-free and vegan as always, but they are also grain-free made with cassava flour and coconut flour. The blueberry filling is made with real blueberries and naturally sweetened with maple syrup for a delicious healthier homemade pop tart treat!
I’m a little late to the small-batch recipes that became super popular during quarantine… the truth is, in my house I make full batches of everything because my family and I? We can eat! lol 😉 I mean, nothing ever goes to waste around here. In fact, I always think I make too much and I’m forever proven wrong.
These Small Batch Grain-Free Blueberry Lemon Pop Tarts lasted a whole day and I easily could have doubled the recipe, but I wanted to have a recipe that was well suited for those who may find small batch recipes perfect for situation. SO here we are! And if you feel like doubling the recipe, you go right ahead. You may want to do so anyway and freeze some for later. These pop tarts are that good people!
I thought that making my own pop tarts at home would be difficult, but they are actually quite simple! You can make them into any shape you’d like, but I made traditionally rectangle pop tarts. I didn’t have a rectangle cookie cutter so I just traced a butter box to get the perfect pop tart size! It’s all about being resourceful 😉
The blueberry filling is so so delicious and tastes so fresh compared to the over-the-top sugary, fake blueberry filling store-bought pop tarts contain. Yuck. Now you might be wondering where the lemon comes in. Lemon Frosting. Mmm. So good paired with the blueberry filling. And you only need organic powdered sugar and lemon juice to make the frosting! Simple. I love these dainty little sprinkles too and would highly recommend them!
I would love to hear what you think of these Small Batch Grain-Free Blueberry Lemon Pop Tarts if you make them! Leave a comment below and be sure to tag me on Instagram! #healthylittlevittles
- 2 cups blueberries
- ½ tablespoon lemon juice
- 2 tablespoons maple syrup
- 1 tablespoon tapioca or arrowroot flour/starch
- ½ cup coconut flour (I used Let's Do Organic coconut flour from Edward & Sons)
- ½ cup cassava flour (I used Let's Do Organic cassava flour from Edward & Sons)
- 1 cup almond flour
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup maple syrup
- 1/3 cup coconut oil or vegan/plant butter, melted
- 1 teaspoon pure vanilla extract
- oat milk, for brushing
- 1/2 cup + 2 tablespoons powdered sugar
- 1 tablespoon lemon juice
- sprinkles, optional (I used Let's Do Organic dye-free Confetti Sprinkelz from Edward & Sons)
- Make the blueberry filling first. Add the blueberries to a small saucepan. Add all of the other filling ingredients and heat over medium heat until the blueberries start to reduce and the filling thickens. Be sure to stir frequently to avoid sticking to the bottom of the pan. While the blueberries are simmering make the crust.
- Preheat the oven to 350 degrees F. In a large bowl, whisk together the flours, cinnamon, baking powder, and salt. Next, add the maple syrup, melted coconut oil/butter and pure vanilla extract and stir it with a spatula or spoon until a dough forms. Place the dough onto a large piece of parchment paper and then place another piece of parchment paper on top of the dough and roll the dough out to ¼-inch thickness. Using a rectangle cookie cutter (or other shape), cut rectangles from the dough and place half of them onto a parchment-lined baking sheet.
- Next, place approximately one tablespoon of the blueberry filling in the center of half of the rectangles, almost to the edges but leaving a border. Place another rectangle of crust on top of the filling and gently press the top and bottom rectangles together with a fork to seal the edges of the dough.
- Gently poke a couple holes in the top to allow it to vent while baking. Brush pop tarts with oat milk and then bake in the oven for 10-12 minutes until they start to turn golden. Allow them to cool before frosting and enjoying.
- To make the frosting, whisk together the powdered sugar and lemon juice until smooth and then top each pop tart with the lemon frosting. Sprinkle with sprinkles if desired.
- Store leftover pop tarts uncovered on your counter for up to 2 days.