Mouthwatering Matcha Pop Tarts


Try these nostalgic matcha pop tarts to get the benefits and taste of matcha in a delicious treat! They're deliciously gluten-free, refined sugar free, and plant-based!

Did anyone else's parents refuse to allow pop tarts in the house back in the day? Well now you can enjoy all of that warm, toasty goodness - without the excessive sugar and additives. 

The high-quality matcha combined with raspberries made for the perfect treat. It's hard to feel guilty eating these!
 

Recipe

Yields about 8 pop tarts.

Ingredients:

  • 2 cups 1-2-1 gluten-free baking flour (plus more for rolling out dough)
  • 2 tablespoons Amoda Organic Classic Matcha
  • 2 tablespoons maple syrup
  • 1 teaspoon sea salt
  • 1 cup vegan butter (or regular) cut into cubes and chilled 
  • 1 flax egg (*1 tbsp ground flax mixed with 3 tbsp water, chilled for 10 mins)
  • 2 tablespoons plant-based mylk (or regular milk)
  • 1 small jar organic raspberry or strawberry preserves (enough for 9 tablespoons) 

    Directions:

    1. Add flour, matcha, maple syrup, and salt to a bowl or food processor. Pulse or blend with a hand blender a few times to combine. Add cold butter cubes and pulse just until mixture crumbles to about pea size and starts to hold together when you press it between your fingers.
    2. Add flax egg and mylk. Pulse just until dough comes together.
    3. Turn dough out onto a well-floured work surface. Knead until it comes together into a ball. Wrap the ball with plastic and chill for at least 20 minutes.
    4. On a freshly floured surface, roll the dough out into a rectangle that's about 1/8 inch thick. Then, slice the flattened dough into 16 rectangles (about 5 inches x 3 inches each). Transfer these pieces to a parchment lined baking sheet and preheat oven to 350 degrees.
    5. Spoon 1-2 tablespoon of preserves onto half of the rectangles, leaving some space around the edge. Gently lay the empty rectangles on top of the jam filled halves. Using the end of a fork, gently press on the edges to seal the pair together.  Use a knife to create a few small slits in the top of each pop tart.
    6. Bake for 20 to 30 minutes or until lightly browned. Keep an eye on them to ensure they don't overcook!
    7. Let pop tarts cool completely and then dig in!

      * Optional: Dust with powdered sugar or a sugar glaze.
      * Store in the fridge and enjoy within a few days.

      These vegan and gluten-free matcha pop tarts will easily become a favourite. Made them at the start of the week and have a quick treat on hand whenever you've got that craving for something tasty!

      Want to try? Shop Matcha Classic now!

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