140 grams (1 cup) Maskal Teff flour, ivory or brown
140 grams (1 cup) Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
4 grams (1/2 teaspoon) Salt
168 grams (3/4 cup) plant-based butter, cold, chopped into tiny bits
65 mL (4-5 tablespoons) ice water
For the Strawberry Jam
450 grams (1 pound) fresh strawberries
118 grams granulated sugar
1 tsp lemon juice
1 tbsp non-dairy milk
For the Frosting
1 ½ cups icing sugar
2 tablespoon non-dairy milk
Beet powder/food color, as needed (optional)
Topping ideas (optional): dried strawberry slices, fresh strawberry slices, rose petals crushed, beet powder sprinkled, almond slivers, sprinkles
- Make the jam: Wash and remove the stems and leaves from the strawberries. Chop roughly into 1” pieces. Add chopped strawberries and sugar to a small saucepan over medium and bring to a boil, stirring continuously to prevent burning. Once the sugar is melted and the strawberries are soft, add the lemon juice, reduce heat to low and cook for about 10 minutes or until the mixture thickens. Remove from heat and let cool completely. Makes about 8 oz of jam.
- Make the pastry dough: In a bowl, combine the teff flour, 1-to-1 Gluten Free Baking Flour, salt and cold, hard butter. Rub the butter and the flour between your fingertips until it’s grainy and resembles damp sand. Add the water, a little at a time and without over-kneading, ‘press’ together to form a ball.
- Chill the dough: Divide the dough into two balls, place in a closed container and chill for 15 minutes.
- Roll: Between two pieces of wax paper, roll out one of the dough balls until it’s 1/8” thick. Cut out 4” x 5” rectangles (either use a ruler or cut out a cardboard template from a cereal box and use that as a guide). Roll the other ball, cut out the 4”x5” pieces. Gather the remaining bits into a ball, roll, cut and repeat until you have 16 rectangles.NOTE: If the dough gets too soft while kneading and cutting, chill as often as needed. After cutting the pop tart pieces, place between wax paper and refrigerate while you work on the remaining dough.
- Assemble: On a large cookie sheet (14” x 17”), place 8 of the cut dough pieces. Spoon some of the jam in the center of each, leaving a ¼” edge all around. Brush a little non-dairy milk around the edge and place another piece of the dough on top of the jam. Using a fork, press down to seal the edges. Again, using the fork, prick holes on the top for venting steam. Refrigerate until the oven preheats.
- Bake: Preheat the oven to 400°F/200°C. Position baking rack to the middle position. Brush more non-dairy milk on top of the pop tarts. Bake in the preheated oven at 400°F/200°C for 20 minutes, until the tops and edges are lightly brown. Remove from the oven, cool slightly in the pan, then transfer to a wire rack to cool completely.
- Make the frosting: While the pop tarts are cooling, make the frosting. In a bowl, sift the icing sugar and add the non-dairy milk a little at a time and stir with a spoon until pasty and thick. If adding coloring, stir it in at the end.
- Top with frosting: Once the pop tarts are completely cooled (if even a little warm, the icing will melt and run off the sides), spoon some frosting on the top of the pop tarts and spread it out a little. Garnish with your choice of toppings: dried strawberries, nuts, sprinkles or just leave plain. Enjoy your pop tarts.
- Heating instructions: To warm the pop tarts in a pop-up toaster, take a piece of parchment paper large enough to wrap around the pop-tart. Place pop-tart into the parchment paper and use the paper to lower it (like a sling) into the toaster. Heat on the lowest setting. Use paper to remove outside (this is to prevent accidental breakage).
- Storage instructions: Pop-tarts keep well at room temperature for up to a week. Freeze for up to 6 months, wrapped individually in parchment paper and in freezer-safe bags.