Strawberry Protein Pop Tarts (Easy & Gluten-Free)
A high protein, gluten-free sweet treat that will transport you back to childhood, these Protein Pop Tarts are so easy to make! The flaky crust is filled with strawberry jam (or any type of filling you want) and topped with a sweet vanilla frosting. They are ready for the oven in just 15 minutes and taste SO GOOD!
Servings 4 Servings
Calories 567kcal
Equipment
Ingredients
Protein Pop Tarts
- 1 1/8 cup oat flour
- 1/2 cup tapioca flour or cornstarch
- 2 Tablespoons white sugar
- 1/2 cup vanilla protein powder I used vanilla pea protein
- 6 Tablespoons butter melted (dairy or non-dairy)
- 1/2 cup milk dairy or non-dairy
- 1/4 teaspoon salt
- 1/3 cup strawberry jam
Frosting
- 1/4 cup vanilla protein powder
- 1/4 cup powdered sugar
- 1/3 cup milk
- pink food coloring & sprinkles optional
Instructions
- Preheat the oven to 350 degrees F.
- Whisk together the oat flour, tapioca flour, protein powder, salt, and sugar.
- Whisk in the melted butter and milk. Form the dough into a ball and place it on a floured piece of parchment paper (I just use more oat flour to flour the paper).
- Roll the dough into a 1/8 inch thickness using a floured rolling pin.
- Cut the dough into roughly 3x3 squares. You should have 8 squares.
- Fill half of the squares with the strawberry jam just in the center, about 1-2 Tablespoons each.
- Add a second square to the top and use a fork to seal the edges. It helps to lightly grease then flour the fork so it doesn’t stick.
- Place the tarts on a baking sheet lined with parchment paper.
- Bake for 23-27 minutes or until lightly golden brown.
- Let them cool completely.
- Meanwhile, whisk together all of the ingredients for the frosting.
- Once cool, add 1-2 tablespoons of frosting to the top and add sprinkles if desired. Enjoy!
Video
Notes
Tips for working with gluten-free dough:
1. Parchment paper or a silicone mat is your friend!
2. If the dough sticks to your rolling pin, try pressing it with your fingers instead, or place a piece of parchment on top and roll the rolling pin on that.
3. Measure accurately.
4. Be patient - it may not be the prettiest dough you've ever made, but it is DELICIOUS and high in protein! Storing: Let them cool completely and place them in an airtight container with parchment between layers for 3-5 days in the fridge or 1-2 months in the freezer.
1. Parchment paper or a silicone mat is your friend!
2. If the dough sticks to your rolling pin, try pressing it with your fingers instead, or place a piece of parchment on top and roll the rolling pin on that.
3. Measure accurately.
4. Be patient - it may not be the prettiest dough you've ever made, but it is DELICIOUS and high in protein! Storing: Let them cool completely and place them in an airtight container with parchment between layers for 3-5 days in the fridge or 1-2 months in the freezer.
Nutrition
Serving: 1Pastry | Calories: 567kcal | Carbohydrates: 75g | Protein: 20g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 3g | Cholesterol: 44mg | Sodium: 369mg | Potassium: 315mg | Fiber: 3g | Sugar: 31g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 191mg | Iron: 2mg