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Toaster pastry - Dr. Axe

Gluten-Free Toaster Pastry with Sugar Pumpkin Filling

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  • Author: Dr. Josh Axe
  • Total Time: 2 hours
  • Yield: 9 1x
  • Diet: Gluten Free


Pop-Tarts are popular processed foods, but they’re really unhealthy. Instead, make your own toaster pastry with healthy ingredients!


  • 1 sugar pumpkin (or 1 cup pumpkin puree)
  • 2 cups Paleo flour
  • 3/4 cup coconut sugar
  • 1 teaspoon Himalayan pink salt
  • 2/3 cup Nutiva shortening
  • 78 tablespoons ice water
  • 4 tablespoons grass-fed butter, sliced into 1/2 tablespoon pieces
  • 1/4 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon allspice
  • 1/4 teaspoon chili powder


  1. Heat the oven to 375 F. Grease a 9 x 12-inch baking sheet with avocado oil.
  2. Wash and remove the stem from the sugar pumpkin. Slice the pumpkin vertically and remove the seeds.
  3. Place the pumpkin halves face down on the prepared baking sheet. Bake for 45 minutes or until the pumpkin is easily pierced with a fork. Prepare the dough while the pumpkin is roasting.
  4. In a medium bowl, whisk together the flour, coconut sugar and salt. Using a fork or pastry blender, cut in the shortening until the mixture becomes crumbly. Stir in ice water one tablespoon at a time until dough is formed.
  5. Divide the dough evenly in half, forming each half into a ball. Wrap both halves in plastic wrap and refrigerate for 15 minutes.
  6. Remove and unwrap one ball of dough. Smooth out any cracks along the sides of the dough. On a smooth surface dusted with flour, roll the dough into a 9 x 12-inch rectangle. The dough should be about 1/8 inch thick.
  7. Use a paring knife to trim and create clean edges. Cut the rectangle vertically into 3 equal pieces, then cut those pieces horizontally into three equal pieces, creating 9 rectangles (you can use a ruler to help guide you).
  8. Line a baking sheet with parchment paper. Place the rectangles on the baking sheet. Cover and refrigerate while you work with the rest of the dough.
  9. Remove the other ball of dough and repeat the process above. One set of rectangles will be the bottoms of the pop-tarts; the other set will be the tops. Refrigerate both sets of rectangles while you prepare the pumpkin filling.
  10. Remove the pumpkin from the oven and lower the heat to 350 F. Allow the pumpkin to cool before handling it. It will be hot!
  11. Use a spoon to scoop the pumpkin meat out of the rind. Discard the rind.
  12. In a food processor, combine the pumpkin meat, butter, coconut sugar, vanilla and spices and pulse on high until mixed.
  13. Remove the pastry rectangles from the refrigerator. Using a tablespoon, spoon a heaping tablespoon of the pumpkin mixture onto each bottom rectangle, leaving a 1/4-inch border. Place the pop-tart tops on top and seal the edges with a fork. Poke 3 rows of 3 tiny holes in the tops to allow air to escape.
  14. Bake for 45 minutes or until golden brown. Remove the tarts from the pan and allow them to cool for 20 minutes. Sprinkle with coconut sugar and serve.
  • Prep Time: 30 min
  • Cook Time: 90 min
  • Category: Desserts, Snacks
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 pastry
  • Calories: 357
  • Sugar: 17.4g
  • Sodium: 300mg
  • Fat: 20.5g
  • Saturated Fat: 7.9g
  • Unsaturated Fat: 12.6g
  • Trans Fat: 0g
  • Carbohydrates: 44.5g
  • Fiber: 2.2g
  • Protein: 0.6g
  • Cholesterol: 14mg