Your favorite childhood breakfast food (let’s be honest, you totally ate them in college too), but without the food dyes, sugar, gluten, and dairy. Warm them up in the morning, afternoon, or for your midnight snack.
1 batch of my Gluten Free Pie Dough–this will make 4 pop tarts
4 tbsp of your favorite jam. (I went with strawberry and blackberry.)
2 tbsp cornstarch or potato starch
Maple glaze: 2 tbsp almond milk + 2 tbsp maple syrup
Preheat oven to 350F. Roll out the pie dough as thin as possible without tearing it, and cut into 3×4 in rectangles (you should have about 8 rectangles). Mix jam and starch together in a small bowl, and spoon into the center of half the rectangles, leaving a small border on all sides.
Mix almond milk and maple syrup in another small bowl and using a pastry brush, dab around the border of the jam on the dough.
Take the rectangles that do not have any jam and place one on top of each of the rectangles without jam, and press on all sides with a fork so you get a lined pattern around the top of the pop tart.
Brush the entire top of each finished pop tart with the almond-maple glaze.
Bake for 20 minutes at 350F.