Gluten Free Raspberry Poptarts
A fun, homemade version of a Raspberry Poptarts made from gluten free flours and homemade raspberry jam. I use the air fryer to cook these but an oven works just as well.
Servings: 2 poptarts
Calories: 196kcal
Equipment
Ingredients
For the Pastry and Filling
- ¼ cup brown rice flour oat flour works as well, just not as pretty
- ¼ cup tapioca flour
- 2 tbsp vanilla casein
- ½ tsp butter
- ¼ cup water
- 2 tbsp raspberry jam homemade or jarred
For the Frosting
- 2 tbsp plain nonfat Greek yogurt
- 1 tsp vanilla casein
- 1 tsp powdered sugar
- 1 tsp sprinkles
Instructions
For the Jam
- Make the jam or use pre-made. It’s just 280g frozen raspberries, 120ml water, 20g of sugar reduced and a bit of cornstarch to thicken. Bring to a boil and mash then thicken with the cornstarch.
For the Pastry
- Mix the flours and casein together. Add in the water and butter. Stir to form dough. Place in the freezer for 10 minutes. Gluten free dough is often sticky so the freezer will help it dry out a bit.
- Lay out two sheets of wax paper. Spray lightly with oil. Roll out the dough between the paper to 1/8” thick. Trim the edges to form a rectangle. Cut into 4s.
- Place a spoonful or so of jam at the center of two of the squares. Place the empty squares on top and press down the edges with your finger and crimp with a fork. It's easiest to use the wax paper to assist you in the folding and then peel the paper away.
- Make a ball with your scraps and cook that as well, it's included in the nutrition information so you might as well cook it.
- Preheat an air fryer or oven to 325°F. Air fry for 8 minutes. Baking might take a bit longer.
For the Frosting
- For the frosting just mix everything together. Place in the fridge for a bit to chill.
- Top with frosting and sprinkles.
Nutrition
Calories: 196kcal | Carbohydrates: 34.5g | Protein: 10.3g | Fat: 1.9g