These gluten free vegan brown sugar cinnamon pop tarts taste so much better than store-bought! Buttery pastry, with a cinnamon sugar filling and covered in a sweet cinnamon glaze. Did you have a favorite pop tart flavor growing up? Mine was always the brown sugar cinnamon pop tarts. Don't be intimidated by the steps - if you've made a pie crust, you've got this!

Ingredients

Pop Tart Dough

• 1 3/4 cups Sarah's gluten free flour blend
• 1 tablespoon cane sugar
• 1/2 teaspoon salt
• 7 tablespoons vegan butter, cold
• 4-6 tablespoons ice cold water

Cinnamon Sugar Filling

• 1/3 cup brown sugar
• 2 teaspoons Sarah's gluten free flour blend
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons almond milk or oat milk

Cinnamon Glaze

• 1 cup powdered sugar
• 2 tablespoons almond milk or oat milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract

Instructions

1. Whisk together flour blend, sugar and salt. Cut in cold dairy free butter, using pastry cutter or fork. Combine until resembles a coarse meal.
2. Pour in ice cold water and continue to blend until dough comes together. Pat dough into two round discs, wrap in plastic wrap and place in refrigerator for an hour.
3. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
4. To make cinnamon sugar filling, mix together brown sugar, flour and cinnamon. Set aside.
5. On counter surface, roll out one disc of dough into rectangle, about 1/8-inch thick. Cut into 3x4-inch rectangles. Place onto prepared baking sheet.
6. Brush tops with almond milk. Place heaping tablespoon of filling in center, leaving 1/2-inch rim.
7. Roll out second disc of dough and cut into 3x4-inch rectangles. Top each pop tart with second rectangle of dough. Crimp edges with fork. Poke top with toothpick to allow steam to release.
8. Bake pop tarts 22-25 minutes or until golden brown. Cool completely. To make glaze, mix together powdered sugar, almond milk, cinnamon and vanilla. Spread over cooled pop tarts.