Protein Pop Tarts (Printable version)
Tender protein pastry with fruity jam filling and sweet icing drizzle
# Ingredient list:
→ Pastry
01 - 1 1/2 cups oat flour
02 - 1/2 cup vanilla protein powder
03 - 1/4 cup almond flour
04 - 2 tablespoons coconut sugar or brown sugar
05 - 1/4 teaspoon salt
06 - 1/4 cup unsweetened Greek yogurt
07 - 2 tablespoons unsweetened almond milk
08 - 2 tablespoons coconut oil, melted
09 - 1 large egg
→ Filling
10 - 6 tablespoons fruit jam or sugar-free fruit preserves
11 - 1 scoop vanilla protein powder (optional)
→ Icing
12 - 1/2 cup powdered erythritol or powdered sugar
13 - 1–2 tablespoons unsweetened almond milk
14 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix oat flour, protein powder, almond flour, coconut sugar, and salt until well blended.
03 - Add Greek yogurt, almond milk, melted coconut oil, and egg. Stir until a soft dough forms. Add additional almond milk by the teaspoon if dough is too dry to come together.
04 - Place dough between two sheets of parchment paper and roll out to approximately 1/4 inch thickness.
05 - Cut dough into 12 rectangles measuring approximately 3x4 inches each.
06 - Place 6 rectangles on the prepared baking sheet. Spoon 1 tablespoon of jam onto the center of each. Optionally mix a small amount of protein powder into the jam before filling.
07 - Top each filled rectangle with remaining dough pieces. Press edges firmly with a fork to create a tight seal.
08 - Bake for 13–15 minutes until edges are lightly golden. Transfer to wire rack and cool completely.
09 - Whisk powdered erythritol, almond milk, and vanilla extract until smooth and drizzle-consistency.
10 - Drizzle icing over cooled pop tarts. Allow icing to set for approximately 5 minutes before serving.
# Expert Tips:
01 -
- You get all the nostalgic comfort of a classic toaster pastry with 10 grams of protein per serving
- The dough comes together in minutes and bakes up tender without any rolling pin frustration
02 -
- Rolling the dough between parchment paper prevents sticking without adding extra flour that can make the pastry tough
- Letting the pop tarts cool completely before icing prevents the glaze from melting right off
03 -
- Chill the dough for 15 minutes if it feels too soft to work with
- Use a pizza cutter for the cleanest rectangle edges