These are a fun fruity version of my pop tart squares! You all love the brown sugar cinnamon pop tart squares, strawberry pop tart squares, and the s'mores pop tart squares that I simply had to make the next highly requested flavor - blueberry. These are fairly simple to make while also being vegan, gluten-free, and dairy free! These do use refined sugar, but they are a sweet treat and I believe in everything in moderation as long as your body can tolerate it. Highly recommend giving these a try!
Ingredients
Here are the ingredients you'll need:
- coconut oil
- granulated & powdered sugar
- vanilla extract
- gluten-free flour
- blueberry jam
See recipe card for quantities.
Storage
Store in an airtight container for up to 5 days.
Vegan & Gluten-free Blueberry Pop Tart Squares
These blueberry pop tart squares are vegan, gluten-free, dairy-free, simple to make, and absolutely delicious!
Ingredients
For the pastry dough:
- ¾ cup +1 ½ tablespoon softened coconut oil
- ½ cup granulated sugar
- ¾ cup powdered sugar can sub a powdered sugar substitute!
- 2 teaspoon vanilla extract
- 2 cup gluten-free flour I used King Arthur gluten-free flour
- 5-12 teaspoon water this will greatly depend on the gluten-free flour you use! Some require much more water than others.
For the filling:
- ¾ cup blueberry jam can use homemade or storebought!
For the icing:
- 1 cup powdered sugar
- 1 teaspoon blueberry jam
- water to thin
Instructions
- Preheat oven to 325℉ and line an 8x8 pan with parchment paper.
- In a stand mixer, cream together the coconut oil and sugars until creamy. Add in the vanilla extract until well combined.
- Mix in the flour. Add in your water 1 teaspoon at a time until you have a shortbread dough that sticks together and can be pressed into the pan. The amount of water will vary depending on which gluten-free flour you use. Every gluten-free flour seems to need a slightly different amount of water!
- Press half of the dough into the prepared pan.
- Spread your blueberry jam evenly over top of the dough.
- On a piece of parchment paper, press the remaining ½ of the dough into a flat square the same size as your pan. Flip this large piece of dough over top of the jam and peel away the parchment paper. It's okay if it breaks a bit, just use your fingers to mend the dough together so that it completely covers the jam filling.
- Bake for about 34-37 minutes, or until golden brown. Time may vary depending on your oven. Let cool completely.
- In a separate bowl, mix together the icing ingredients, adding water 1 teaspoon at a time until you have a consistency you like. Spread the icing over the cooled squares and allow to harden before slicing and enjoying!
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