Peach Creamsicle Poptarts

I am having way too much fun baking lately. I decided to make HEALTHY peach poptarts topped with a peach creamsicle glaze!! This. Is. Heaven. I am so happy with this recipe – especially how the dough crisped on the edges. crispayyy. I also decided to make some strawberry shortcake flavor poptarts! The peach creamsicle is my fave but they’re both bomb. #comfortfood

11226750_859155914167410_618890440_nPeach Creamsicle Poptarts

Makes: 8 poptarts

Batter + Filling

  • 1 cup spelt flour
  • 3/4 cup tapioca starch
  • 1/4 cup baking stevia
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  • 1 egg (+ 1 extra egg for “egg wash”)
  • 1/4 cup melted coconut oil
  • 1/4 cup peach elli quark (could sub greek yogurt)
  • 5-6 tbsp water
  • 1 cup chopped peaches


  • 2 TBSP peach elli quark
  • 2 TBSP pure coconut butter

Preheat the oven to 350 F. In a bowl, mix 1 cup spelt flour, 3/4 cup tapioca starch, 1/4 cup baking stevia, 1/2 tsp salt, and 1/2 tsp xanthan gum. Once mixed evenly, add 1 egg, 1/4 cup melted coconut oil, 1/4 cup peach elli quark (or strawberry elli quark for the strawberry shortcake flavor! If you don’t have quark, use greek yogurt), and 5-6 tbsp water. Mix mix mix until you have a thick batter. You want it thick rather than runny. Separate the dough into 2 even sections; roll each half out flat and cut into 8 rectangles per half (thus creating 16 rectangles total). On half of the cut dough (8 rectangles), brush the rectangle tops with 1 egg (this will help seal). Place 2 TBSP chopped peaches (or strawberries for the strawberry shortcake flavor) in the middle of each of the 8 rectangles brushed with egg. Top them with the other half of the rolled out dough, sealing the edges by pressing a fork into the dough. Place all 8 sealed poptarts on a baking sheet sprayed with nonstick spray. Bake at 350 F for 30 minutes. For the icing, mix 2 TBSP peach elli quark with 2 TBSP pure coconut butter. Spread on the tops of the baked poptarts. Enjoy!!

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