Quick! Make this recipe before the kids notice!
Your favorite childhood breakfast but better, this single-serving Gingerbread Pop Tart might be the best festive recipe I’ve ever made. Plus, you control the glaze so no more dry corners. Who actually eats those, anyway?!
To make this recipe, mix the dough ingredients, and roll it out to form a rectangle. Then, mix the filling, and pile it on one side of the dough. Next, flip the dough over to form your Pop Tart.
Use a fork to crimp the edges, and poke a few holes in the top. Bake your Pop Tart for 22 minutes, and let it cool completely before glazing.
Sprinkles are optional, but I highly recommend!
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Gingerbread Pop Tart
This single-serving Gingerbread Pop Tart is the perfect healthy alternative to your favorite childhood breakfast!
- 6 tbsp All Purpose Flour
- 4 tbsp Avocado Oil
- 4 tsp Water
- 1/2 tsp Vanilla Extract
- 2 tbsp Coconut Sugar
- 1 tbsp Flour
- 1 tbsp Miyoko's Creamery Butter
- 1/4 tsp Molasses
- 1/4 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/8 tsp Ginger
- Pinch of Salt
- 2 tbsp Powdered Sugar
- 1/2 tsp Water
Preheat oven to 350 and line a baking sheet with parchment paper.
Mix the dough ingredients together before rolling the dough out on the parchment paper until a rectangle forms. Mine was about 4 X 8 inches.
Using the dirty bowl, mix together the filling ingredients. (You can easily 1/2 the ingredients) Pile it on one side(!!) of your rectangle before flipping the other side over to form your pop tart.
Crimp the edges by using a fork and poke a few holes in the top.
Bake for 22 minutes.
Let cool completely before topping with the glaze and optional sprinkles.
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