gluten free vegan brown sugar cinnamon pop tarts
RECIPE TYPE: breakfast
SERVES: 7-8 pop tarts
  • 1 cup powdered sugar
  • 2 tablespoons almond milk or oat milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  1. Whisk together flour blend, sugar and salt. Cut in cold dairy free butter, using pastry cutter or fork. Combine until resembles a course meal.
  2. Pour in ice cold water water and continue to blend until dough comes together. Add additional tablespoon of water as needed.
  3. Pat dough into two round discs, wrap in plastic wrap and place in refrigerator for an hour or until ready to use.
  4. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
  5. To make cinnamon sugar filling, mix together brown sugar, flour and cinnamon. Set aside.
  6. On counter surface, lay out large piece of plastic wrap. Place one disc of dough in center and top with another large piece of plastic wrap. Using rolling pin, roll out your dough into rectangle, about 1/8-inch thick.
  7. Using pizza cutter or large knife, cut dough into 3x4-inch rectangles. Carefully place rectangles onto prepared baking sheet, using spatula. Reroll scraps and repeat if necessary.
  8. Brush tops of each rectangle with almond milk. Place heaping tablespoon of filling in center of dough, spreading out and leaving 1/2-inch rim. Place baking sheet in refrigerator while you prepare additional dough.
  9. Remove second disc of dough from fridge and repeat the process of rolling out the dough. Slice into 3x4-inch rectangles.
  10. Remove baking sheet from fridge and top each pop tart with second rectangle of dough. Crimp edges of dough with fork. Poke top of pop tart with toothpick or fork to allow steam to release.
  11. Bake pop tarts in oven for 22-25 minutes or until golden brown. Place on cooling rack and allow to cool completely.
  12. To make glaze, mix together powdered sugar, almond milk, cinnamon and vanilla. Spread over cooled pop tarts. Let glaze set.
Recipe by Sarah Bakes Gluten Free at