Raspberry Pop Tarts, Guest Post By Kaylie of PaleoGlutenFree.com


Hello, folks! Today I am welcoming in Kaylie of PaleoGlutenFree.com to guest post for you all. She is a fellow young paleo blogger, and her recipes are incredible. Not to mention her pictures- my goodness! Kaylie’s food photos are always stunning. I am so excited to have her share a recipe with us today! These Raspberry Pop Tarts are making me drool all over my keyboard. No joke. Anyway, let’s get on with the show! Enter, Kaylie…


Paleo Breakfast Raspberry pop Tarts 


It’s summer time!!! I cannot tell you how much I am loving harvesting a gallon of fresh fruit every morning. First it was strawberries and now all the pretty little rosy raspberries are showing their lovely faces. With the constant flow of fresh fruit happening, I’m having a hard time being so inspired… I mean, it never stops. I always want to be cooking something with all these amazing fruits! Summer time problems:)


Paleo Breakfast Raspberry pop Tarts-12


A huge thanks to Sadie for inviting me to guest post on her blog today. I love this girl’s contagious smile and amazing food! You are such an inspiration, Sadie! Thank you for joining me today as I share my recipe for Paleo Breakfast Raspberry Pop Tarts. I named them breakfast pop tarts, because these soft and flaky pastries are mildly sweet, but insanely delicious, so you can have the best of both worlds all wrapped into one beautiful little package served for breakfast.The crust on these babies has quickly become a favorite of mine. It’s super soft, flaky, and “buttery”, but it doesn’t crumble and fall apart!


I hope you enjoy these summer filled pockets of yumminess as much as I do. Happy cooking!



Breakfast Raspberry Pop Tarts
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  1. ¾ cup almond flour
  2. ¾ cup arrowroot flour
  3. ½ teaspoon salt
  4. 4 tablespoons palm oil shortening
  5. 2 tablespoons maple syrup
  6. 1 tablespoon of liquid egg (take 1 egg, beat it, and then use 1 tablespoon of the beaten egg)
  7. Optional: you can add a few drops of stevia liquid if you want the dough to be a bit sweeter. Otherwise, it will be about as sweet as a pie crust).
  1. 3/4 cup raspberries (fresh or frozen)
  2. ⅓ teaspoon gelatin
  3. 1 tablespoon coconut sugar and/or a few drops of stevia liquid
  1. 2 tablespoons coconut milk (chilled and scooped off the top of the can)
  2. 1 tablespoon raspberries
  3. 3-4 drops stevia liquid
  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Combine all of the ingredients for the crust in a mixing bowl or Kitchenaid mixer.
  3. Once the dough is smooth, roll it into a ball. Put the dough into a plastic sandwich bag and put it in the freezer to chill for ½ hour.
  4. In a small bowl, toss all of the ingredients together for the filling.
  5. Once the dough has chilled, roll it out between two pieces of parchment paper until the dough is about ¼ inch thick.
  6. Cut the dough into 4 even rectangles.
  7. Divide the raspberries between two of the rectangles and then cover them with the other rectangles of dough. Press the edges together, so the edges seal.
  8. Bake the pop tarts of 350 degrees for 18 minutes until the edges are barely golden.
  9. In a small bowl, whip together all of the ingredients for the glaze.
  10. Once the pop tarts have cooked, allow them to cool before glazing.
  1. You can make these pop tarts a few different ways depending on how much sweetener (or not) you want. I included options to make this recipe with stevia liquid, because everyone should be able to eat pop tarts once in awhile.
Goodies Against The Grain https://goodiesagainstthegrain.com/


About Kaylie:


Kaylie head shot


Kaylie is a 20 year old recipe developer, food stylist, and photographer based out of the Pacific Northwest. She loves to celebrate life through beautiful foods, camera in hand, and sharing this passion for beautiful whole foods with others. You can learn more about Kaylie and her health journey here.


Connect with Kaylie on the web:

Wesite: htpps://paleoglutenfree.com

Facebook: https://www.facebook.com/paleoglutenfreeeats/

Pinterest: https://www.pinterest.com/cookpaleo/

Instagram: https://www.instagram.com/paleoglutenfreeeats/

Twitter: https://twitter.com/paleogfe



For your pinning:



  • Tonja G
    Posted at 00:28h, 29 October Reply

    Is there a substitute for almond flour? Unfortunately, I cannot have nuts. 🙂

    • Sadie
      Posted at 17:44h, 02 November Reply

      No, sorry!

  • Rebecca Parsons
    Posted at 03:39h, 10 April Reply

    Is there anything you can replace the gelatin with or is that key?

    • Sadie
      Posted at 23:09h, 10 April Reply

      Hi Rebecca, this is not my recipe so I’m not sure, but I think it is the key because it holds the jam together!

  • Silas Richardson
    Posted at 01:59h, 19 September Reply

    I made these and they are awesome but i do have a question. Can i subsitute some other flour for arrowroot? Its hard to get where i live.

    • Silas Richardson
      Posted at 02:01h, 19 September Reply

      Got it just the question above.

    • Sadie
      Posted at 00:59h, 02 October Reply

      Yes, you can substitute tapioca starch.

  • Brittany Chowning
    Posted at 21:30h, 09 August Reply

    I am so excited to try these, I’ve been wanting to do Paleo for about a year now, and I’m slowly working towards it and was just thinking the other day that I should track down a paleo pop tart recipe, then this popped up in my Pinterest! SUPER EXCITED! *Huge sweet tooth here*

    • Sadie
      Posted at 22:39h, 10 August Reply

      YAY! Enjoy!

  • Hannah rachael
    Posted at 16:26h, 24 June Reply

    Can I use tapioca flour or coconut flour instead of arrowroot?

    • Sadie
      Posted at 20:01h, 25 June Reply

      Yes, tapioca flour is a great sub. Coconut flour wouldn’t work!

  • Laurie Bell
    Posted at 03:56h, 20 April Reply

    To tag onto the above comment by Mekkie, what about subbing coconut flour instead of the arrrowroot flour? I’ve never even heard of it

    • Sadie
      Posted at 22:27h, 22 April Reply

      I am not sure how coconut flour would sub in this recipe, because it is completely unlike arrowroot. However, tapioca starch can replace arrowroot 1:1. Both tapioca starch and arrowroot can be found at most health stores 🙂

  • Mekkie
    Posted at 04:52h, 20 March Reply

    Is there a substitute for the tapioca / arrowroot flour? We’re doing GAPS so can’t have that but would love to try this.

    • Sadie
      Posted at 05:16h, 04 April Reply

      Hi Mekkie, I am not sure about that! So sorry. Maybe you could try subbing Cassava flour? I haven’t tried that yet, though.

  • Erica
    Posted at 19:33h, 12 March Reply

    Is there a suggestion to use in place of palm oil?

    • Sadie
      Posted at 23:56h, 14 March Reply

      Yes! You can sub grass-fed butter, ghee, or coconut oil. 🙂

  • Lana
    Posted at 18:57h, 17 February Reply

    A dream come true to have a paleo pop tard recipe! Can’t wait to try it!

    • Lana
      Posted at 18:57h, 17 February Reply

      Meant to say pop tart! Sorry

    • Sadie
      Posted at 00:28h, 19 February Reply

      Yay! Hope you love them 🙂

  • Chantelle
    Posted at 22:00h, 29 December Reply

    Yum! Made these and they are perfect. So light and flakey! Thanks 🙂

    • Sadie
      Posted at 00:29h, 19 February Reply

      So glad you loved them. Will pass that on to Kaylie!

  • Katie Brown
    Posted at 03:43h, 25 August Reply

    This looks amazing! I miss eating pop-tarts. Is there any possible substitution for Palm oil shortening? Can’t wait to try!

    • Sadie
      Posted at 00:21h, 02 September Reply

      Hi Katie. There are lots of delicious subs for palm oil shortening, such as ghee, grass-fed butter, and coconut oil! Enjoy 🙂

  • Sabrina
    Posted at 17:14h, 24 August Reply

    This looks great! I’m not able to pin this…any suggestions?

    • Sadie
      Posted at 00:03h, 25 August Reply

      Thanks so much! If you’re on pinterest, just copy this URL and paste it in… these pictures should pop up for you to choose from. 🙂 Tell me if that works!!!

  • Dessiree Thompson
    Posted at 15:12h, 19 August Reply

    I’m so excited to try this recipe with cherries!

    • Sadie
      Posted at 18:44h, 19 August Reply

      Ooh, I bet cherries would be delicious! Tell me how it goes! 🙂

  • Heather H
    Posted at 13:56h, 27 July Reply

    These look great! How would you store them? Or do they need to be eaten right away? Thanks:)

    • Sadie
      Posted at 23:52h, 30 July Reply

      Thanks! I am not quite sure, as this is not my recipe, but I think the best bet would be storing them in an airtight container at room temp and reheating them before eating. I bet the best way to enjoy them is right away though, for maximum flakiness. Enjoy!

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