Wild Blueberry Pop Tarts

Sep 13, 2022

Makes 6.


For the crust
  • 2 cups gluten free oat flour
  • ¼ cup tapioca flour
  • 2 tbsp ground flaxseeds
  • ¼ cup maple syrup (or coconut sugar or raw honey)
  • ¼ cup melted coconut oil
  • 1 to 1½ cups warm water
For the Filling
  • 1½ cups frozen wild blueberries
  • ½ cup maple syrup (or coconut sugar or raw honey)
  • 2 tablespoons tapioca flour
  • 2 tablespoons lemon juice


For the Filling
  1. In a sauce pan, combine wild blueberries, maple syrup, tapioca flour and lemon juice. 
  2. Place it on medium heat and cook, stirring continuously.
  3. When the mixture thickens, take it off the heat and let it cool completely.
For the crust
  1. In a large bowl combine oat flour, tapioca flour, flaxseed, maple syrup and coconut oil. 
  2. Mix together till the flour resembles wet sand and forms a ball when clumped together.
  3. Slowly add warm water, two tablespoons at a time, and knead in to soft dough.
  4. Divide the dough into 3 parts. 
  5. Roll one part, between two sheets of parchment, till it reaches ⅛ inch thick. Keep the unused dough covered.
  6. Cut the rolled dough into four 3×2-inch rectangles. Repeat with the remaining dough and you should have 12 rectangles. 
  7. Scoop about a heaping tablespoon of the cooled wild blueberry and add to the middle of only 6 of the rectangles. Make sure to keep the filling in the center of the dough rectangles and not spread it to the sides.
  8. Place the remaining 6 empty rectangles to cover the filled ones. 
  9. Gently press down the sides and crimp the edges using a fork to seal the pop tarts.
  10. Preheat the oven to 350 F and line a large cookie sheet with parchment.
  11. Carefully place the filled pop-tarts on the parchment lined baking sheet.
  12. Bake at 350F oven for 20 minutes.
  13. Let it cool completely for at least 15 -20minutes, before serving.


  • Keep the leftovers refrigerated and warm in the toaster oven for 5-10 minutes at 350F.
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