These Strawberry Glazed Vegan Breakfast Pop Tarts are nothing short of flaky, naturally sweet, and everything nice in one big bite. Complete homage to the classic childhood favorite, these pop tarts are packed with strawberry flavor and topped with fun rainbow sprinkles. The perfect bite for breakfast or a nice in between snack.
EXTRA, EXTRA, READ ALL ABOUT IT!
Screaming from the top of my lungs, in excitement for this recipe. I don’t know about you, but pop tarts have been one of my childhood favorites for as long as I can remember.
So, of course, I had to remake my childhood favorite sweet treat, but with a healthier twist. While I still enjoy a good box of Kellog’s Frosted Strawberry Pop Tarts (I know. I’m still working on getting my life totally together with eating ALL THE WAY healthy!), I wanted to make something healthier that my little guy could enjoy as well.
Personally, these pop tarts were so good that I’m not even sure that I miss the other versions. Haha. Ok. Maybe just a little. But seriously, these pop tarts are completely dairy-free and can be made Gluten-Free if you’d prefer by simply using a GF flour + Xantham Gum (if the flour used doesn’t already have this).
And if you’re looking for some additional vegan sweets to try, our most recent creation—Vegan Chocolate + SunButter Cheesecake Bites, are something truly decadent for any occasion, but especially for the holidays. I had an awesome time collabing with SunButter and have discovered a new butter that I’ll be using a lot more going forward.
With the holidays fast approaching, you obviously can’t put together any meal or gathering with pie, right? Whelp, we’ve got you covered with this Delicious Vegan Pumpkin Pie! Made with an orange infused, buttery, flaky crust and topped with a creamy pumpkin-spiced filling, this recipe is sure to please the crowd during the Holiday season, once slice at a time.
However, on a non-vegan note—this Cheesecake Tart with Orange + Cranberries is an absolute beauty for any holiday decorated table on the big day! Based with a sweet, crunchy Graham cracker crust and topped with a creamy, classic cheesecake filling, this recipe is a french classic made from heaven with a modern NYC-inspired twist.
BUT, I must admit that one of my favorite sweet treats are Cinnamon Rolls. Anyone else can agree to this pleasure? Of course, with the Fall season in full effect, there’s nothing like everything P U M P K I N, so why not have the same rules apply for Cinnamon Rolls, right? On Orchids + Sweet Tea you can choose between these Delicious Homemade Pumpkin Spice Cinnamon Rolls vs. these Vegan Pumpkin Cinnamon Rolls. Which would you prefer? Take your best pick!
Now, let’s take a bite into this recipe, shall we?
For the Crust:
In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.
In a large bowl, add the all-purpose flour, pastry flour, sea salt, and organic pure cane, whisking them together.
Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like and crumbly.
Pour the cold apple cider vinegar-water mixture (slowly + without the ice) and stir until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of cold water at a time, until it’s moistened**.
Now, shape the dough into a ball and wrap it in plastic wrap and refrigerate it for at least 1 hour.
In the meantime, make the Strawberry Jam Filling (See Notes in Recipe).
Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
Once chilled, remove the dough from the refrigerator and place on a lightly floured surface, rolling it out into a large rectangle (about 3 mm thick). Cut into small-medium rectangles (about 16!), which makes 8 pop tarts!
One rectangle, add 1 Tbsp of the Strawberry Jam and lightly brush melted vegan butter on the edges. Place the other half atop this one and gently press around the edges. Using a fork, carefully “crimp” around the edges and place on the baking sheet. Repeat until all pop tarts are made.
Once all are laid flat on the baking sheet, gently prick a set of holes on the tops using a fork.
Lightly brush all pop tart tops with melted vegan butter and bake in the oven 20-25 minutes, until golden brown and the filling begins to become bubbly.
Once done, remove from the oven and let them cool for a few minutes (5-7 minutes or so).
For Strawberry Glaze:
In a saucepan, add the strawberries and cook on medium-high heat, stirring until they release their juices. Continue cooking until the liquid is reduced considerably.
Once reduced, remove from the heat and mix in powdered sugar and the juice of a lemon, whisking until nice and smooth. **NOTE: The consistency should look runny, but still be able to harden a bit; if needed add more powdered sugar or water, 1 Tbsp at a time.**
Once pop tarts have cooled completely, spoon 1-2 Tbsps of Strawberry Frosting atop each and sprinkle with vegan sprinkles. Let pop tarts sit for another 1-2 minutes so that frosting hardens. Enjoy.
Strawberry Glazed Vegan Breakfast Pop Tarts.