Homemade Paleo Blueberry Pop Tarts Recipe- Just like the originals you ate as a kid, without all of the processed ingredients! (gluten free, grain free, refined sugar free)
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Yield:4 pop tarts 1x
1 1/4 cup almond flour
1 cup tapioca starch
pinch of salt
4 tbsp coconut oil (solid) or grass-fed butter cut into cubes
2 tbsp maple syrup
12 oz blueberries
1/4 cup maple syrup
2 tbsp tapioca starch
1/2 cup coconut sugar
1 tsp tapioca starch
2 tbsp blueberry filling
Prepare the filling first, by heating blueberries and maple syrup in a small saucepan over medium heat. Bring to a simmer and continue cooking until blueberries begin to burst. Stir in tapioca starch and cook another 3-4 minutes, or until blueberry mixture begins to thicken. Remove from heat and set aside to cool.
Add almond flour, tapioca starch, and salt to the bowl of a food processor and pulse to combine. Add coconut oil or butter and pulse until a sand-like consistency.
Add 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 to about 1/4-in thick. Cut into 8 5×3-in rectangles. Spoon 1-2 tablespoons of filling onto half of the rectangles, then cover with remaining half. Use a fork to crimp the edges together on all sides.
Transfer the pop tarts to the prepared baking sheet and bake 15-20 minutes, until golden. Cool.
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 blueberry filling.
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.