Protein Pop Tarts
This protein pop tarts recipe with strawberry filling, frosting, and sprinkles look just like the boxed version, but they're way better.
Servings: 1
Ingredients
Crust:
- 3 tablespoon 1:1 Gluten Free Baking Flour
- 1 tablespoon Vanilla Protein Powder
- 1 tablespoon Peanut Butter Powder I used PB2
- 2 tablespoon Nonfat Plain Greek Yogurt
Filling:
- ¼ cup Strawberries Chopped Fresh or Frozen
- ½ teaspoon Chia Seeds
- ½ teaspoon Maple Syrup
Frosting:
- 1½ tablespoon Nonfat Plain Greek Yogurt
- ½ tablespoon Vanilla Protein Powder
- Sprinkles Optional
Instructions
Filling:
- Mash strawberries in a bowl with the back of a fork (or use a food processor).
- Add chia seeds and maple syrup, stir and place in the fridge 5-10 minutes to set.
Dough:
- Place gluten free flour, protein powder and peanut butter powder in a food processor, blend to combine.
- Add Greek Yogurt and process until a rough ball forms.
- Transfer to lightly floured work surface and knead until smooth
- Roll dough into long rectangle, and then cut into 2 rectangles.
- Take one rectangle, dot ½” from the edge with water or egg wash, and spread filling in the middle, leave an edge where you will pinch dough together.
- Cover with the other rectangle, and pinch dough together with fork.
- Poke holes in the middle to release moisture while cooking.
- Line the air fryer basket with parchment paper, place pop tart in. Cook at 350°F for 4 minutes, flip and cook for another 4 minutes. Crust should be lightly golden brown. You can also bake them at 375°F for 10 minutes, flipping halfway.
- Let cool for a few minutes.
Frosting:
- Stir Greek yogurt and protein powder in a bowl. Spread on top of the cooled pop tart. Add sprinkles.