Print

Easy Crispy Gluten-Free Matcha Pop Tarts

gluten-free matcha pop tarts - featured image
Print Recipe

These gluten-free matcha pop tarts feature a crispy almond and tapioca flour crust with a vibrant, subtly sweet matcha filling, perfect for a quick and special breakfast or snack.

Ingredients

Scale
  • 1 cup (120g) almond flour
  • 1/2 cup (60g) tapioca starch
  • 1/4 tsp salt
  • 6 tbsp (85g) cold unsalted butter, cut into small cubes
  • 1 large egg, lightly beaten
  • 1 tbsp honey
  • 1 tsp cold water (optional, if dough is too dry)
  • 2 tbsp matcha powder
  • 2 tbsp honey (for filling)
  • 1 tsp vanilla extract
  • 2 tbsp cream cheese or coconut yogurt (optional for creaminess)
  • Additional egg for egg wash
  • Optional: toasted sesame seeds for topping

Instructions

  1. In a large bowl, whisk together almond flour, tapioca starch, and salt until well combined.
  2. Add cold unsalted butter cubes and mix with a pastry cutter or fingers until mixture resembles coarse crumbs. Do not overwork.
  3. Lightly beat the egg and mix into the dough along with 1 tablespoon honey. Stir until dough starts coming together; if too dry, add 1 teaspoon cold water.
  4. Wrap dough in plastic wrap and chill for 30 minutes.
  5. In a small bowl, whisk together matcha powder, 2 tablespoons honey, vanilla extract, and cream cheese or coconut yogurt if using. Adjust sweetness to taste.
  6. On a lightly floured surface (using tapioca starch), roll chilled dough into a rectangle about 1/8 inch (3mm) thick.
  7. Cut dough into 8 equal rectangles (about 3×4 inches).
  8. Place a teaspoon of filling in the center of 4 rectangles. Brush edges with water, then top with remaining 4 rectangles. Press edges firmly with a fork to seal.
  9. Lightly brush tops with beaten egg for a golden finish. Optionally sprinkle toasted sesame seeds on top.
  10. Transfer to a parchment-lined baking sheet and bake at 350°F (175°C) for 18-22 minutes until golden and crispy.
  11. Rotate baking sheet halfway through baking for even crispiness.
  12. Cool for 10 minutes before serving.

Notes

Chill the dough before rolling to prevent shrinking and help the crust hold its shape. Use cold butter and do not overwork the dough for a flaky texture. Rotate baking sheet halfway through baking for even crispiness. Egg wash helps seal edges and browns the crust; for vegan option, use almond milk with maple syrup. Avoid overfilling to prevent oozing. Store in airtight container at room temperature up to 2 days, refrigerate up to 4 days, or freeze up to 1 month. Reheat in toaster oven or bake to restore crispiness.

Nutrition

Keywords: gluten-free, matcha, pop tarts, breakfast, easy, crispy, almond flour, tapioca starch, vegan option

Find it online: https://emacrave.com/easy-crispy-gluten-free-matcha-pop-tarts-recipe-perfect-for-breakfast/