Single serve brown sugar poptart

This single serve brown sugar poptart is the best of both worlds — a little indulgent, perfectly portioned, and made with real ingredients you can feel good about. It’s quick, nostalgic, and absolutely delicious.

✨ Save this recipe for your next cozy morning and let me know if you try it — I love seeing your recreations!

Print Recipe

Prep Time 10

Cook Time 10

Servings

Ingredients

For the pastry:

3 tbsp almond flour
3 tbsp tapioca flour
1 tbsp coconut flour
1 tbsp Refined coconut oil or avocado oil, (Plus more for brushing)
1 tbsp dairy-free milk
1 tbsp Maple syrup

For the filling:

2-3 tbsp coconut sugar, or raw cane sugar
1 tsp cinnamon
1 tsp melted coconut oil or shortening

For the glaze:

1/4 cup powdered sugar, or powdered coconut sugar
1 –2 tsp dairy-free milk
Pinch cinnamon

Instructions

Make the dough: In a small bowl, mix almond flour, tapioca flour, coconut flour, sugar, oil, milk, until a dough forms. Chill for 5–10 minutes to make it easier to roll.
Prepare the filling: Stir together coconut sugar, cinnamon, and melted oil until combined.
Roll out the pastry: Place dough between two sheets of parchment and roll into a small rectangle. Cut in half to make two even rectangles.
Assemble: Spoon the filling onto one rectangle, leaving a border around the edges. Brush edges lightly more oil, then place the second rectangle on top. Use a fork to seal the edges.
Bake: Transfer to a lined baking sheet and bake at 350°F (175°C) for 12-14 minutes, until lightly golden.
Glaze: While still warm, whisk together glaze ingredients and drizzle over the top. Let set before enjoying (if you can wait!).

Author: Ali Jenkins