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VGN Recipes Page

Here is where we feature our Recipes of the Months from the last year! So you can enjoy an array of recipes all by different people!

Blueberry Pop Tarts                                              - recipe of the month -


For the pastry
  • 1 cup gluten-free baking flour
  • 2 tbsp coconut sugar
  • 1/2 tsp vanilla powder or extract
  • 1/3 cup mashed banana
  • 1/4 cup cold water

For the blueberry jam
  • 1 cup blueberries
  • 2 tbsp coconut sugar

Poptarts can be stored in an airtight container for 3-5 days. Store the leftover jam in the fridge and it will stay good for the same amount of time.


For the jam
  1. Preheat oven to 375 degrees Fahrenheit while you make the jam.
  2. Place blueberries and coconut sugar in a small saucepan over medium heat.
  3. Cover and cook for 10 minutes, bringing the heat down to a simmer after 5 minutes.
  4. Mash the fruit with a fork and stir occasionally as it thickens.
  5. Take off the heat and allow to cool.

For the pastry
  1. In a large bowl, whisk together the flour, coconut sugar, and vanilla until well combined.
  2. Add in mashed banana and mix with a large spoon.
  3. Add in cold water 1 tbsp at a time while mixing until a ball of dough forms. I used 4 tbsp of water. The dough should be slightly sticky so that you can knead it, but if too sticky add a little bit more flour.
  4. Cover a flat surface with non-stick parchment paper and sprinkle flour on top of the parchment paper.
  5. Transfer dough to the lightly floured surface and cover with another piece of parchment paper.
  6. Use a rolling pin to roll the dough out into a large rectangle until it's about 1/4 of an inch thick.
  7. Cut into small-sized rectangles. I made my rectangles about 3.5 inches long and got 8 of them.
  8. Gather your scraps, knead them together into a ball, and roll back out between parchment paper.
  9. Cut into rectangles again until you've used up all the pastry dough. This time, I got 4 more.
  10. Transfer half of your rectangles to a baking sheet lined with parchment paper.
  11. With a small spoon, scoop out blueberry jam into the middle of each rectangular pastry, leaving a little empty space along the outside edges.
  12. Place the remaining half of the rectangles on top of the jam-filled rectangles.
  13. Use a small fork to gently press along the edges and seal the pastry.
  14. Bake for 10-12 minutes or until slightly browned.
  15. Let cool and drizzle with leftover jam.
  16. Enjoy!

- Recipe by A Sunshine Mission -