Poptarts are one of those things that satisfy some weird need for childhood comfort food every once in a while... even though they aren't actually really that good. It's funny how many people brought them up as one of the foods they miss most, when going gluten-free! This recipe actually prompted one of my favourite reviews for Beyond Flour:
When you find out you have celiacs you know you're going to miss bread, but you soon find out you miss other things so much more. For me it was cinnamon PopTarts. Not that I had them all the time, but every time I had one it was a rush of happy childhood nostalgia. Flipping through the book I saw a recipe for toaster pastries and that was the first thing I made. I did it just for fun. But when I bit into it, after not having one for over a decade, I started crying. I can't even express what a gift Marie has given me. All these things I had written off - like ravioli and biscuits and pita bread - I have it all back now. And the taste and texture and AFTER TASTE are perfect. Not pretty good or not too bad ... dead on.
... this review made ME cry! Thank you, Cara!
I find these are actually BETTER than the original source material.. and far better for you. Firm but slightly chewy dough base, your choice of filling, and freshly made frosting. Garnish the top any way you want - even sprinkles - and just have fun with it.
One word of warning, though: Without the source material chemicals and stabilizers, the frosting on these ones is actually fairly heat sensitive, and will melt when toasted. So, use in a toaster oven rather than a traditional "pop up" style toaster... or turn your normal toast on it's side, and toast them frosting-side up...Keeping an eye out for drippage!
Of course, if you love what you see here... you should consider ordering a copy of "Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking"e!
Thanks, and enjoy!
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