Lemon Poppyseed Homemade Pop Tart
When life gives you lemons, make gluten-free breakfast pastries! These sweet and zesty lemon poppyseed pop tarts deliver melt-in-your mouth deliciousness to brighten any brunch.
Ingredients
For the crust:
- 1 cup Nature’s Eat’s Almond+ Ultimate Nut Flour
- 1 cup grain free pancake mix
- ¼ tsp sea salt
- ½ cup cup granulated sweetener
- ¼ cup dairy free butter, melted
- 1 tsp pure vanilla extract
- 1 egg at room temperature, beaten
- ¼ cup almond milk
For the filling:
- 1 cup dairy-free vanilla yogurt
- 1 tsp pure vanilla extract
- 2 tbsp lemon juice
For the icing:
- 1 tbsp almond milk
- ¼ cup sugar-free powdered sweetener
- 1 tsp lemon zest for garnish
- sprinkle of poppyseeds for garnish
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk the flour, pancake mix, salt and sugar. Mix well. Add the butter, vanilla, egg, and milk and whisk until fully combined.
- Place the dough on a lightly-floured surface and dust with flour to ensure dough won’t stick to the rolling pin. Roll out the dough to about ¼ in thick and slice it into rectangles, making about 12.
- In a separate bowl, mix together all of the filling ingredients. Spoon about 1-2 tsp of filling into the center of half of the rectangles of dough and spread it into an even layer. Leave a clean border on all sides of the rectangle.
- Place the remaining rectangles of dough on top of the filling-coated dough. Using a fork, press all around the clean edge to seal. Pierce the top of the pastries 1-3 times with the fork.
- Place the prepared pastries on the baking sheet and bake until the pastries are lightly golden brown, about 8 minutes. Allow them to cool completely when done.
For the glaze:
- In a bowl, mix the powdered sweetener and 1 tablespoon of milk at a time until a thick paste forms.
- Spread the glaze thickly on top of each cooled pastry and sprinkle with lemon zest and poppyseeds.