I don’t like boxed baking mixes. They usually taste artificial, have tens of ingredients you can’t pronounce, and do not hold up to homemade.
But last year, I shot this recipe from a boxed mix for my bestie Monique, and was absolutely blown away by it. It tasted completely homemade, and beyond that, it was gluten-free and grain-free! So I was curious: what was this sorcery?
Turns out it wasn’t sorcery. It was just from a ridiculously awesome boxed mix company called Simple Mills.
Simple Mills creates gluten-free, grain-free, paleo-friendly baking mixes using all natural ingredients. Their product line ranges from Artisan Bread Mix to Chocolate Chip Cookie Mix. This recipe was actually made using their Pancake & Waffle Mix, how cool is that?!
Though I myself am not gluten-free (this girl loves all the glutens 😉 ), I’ve found over the years that a lot of you readers are, or you are baking for someone who is. So I love creating recipes that work for all of you no matter what side of the gluten aisle you’re on.
And because it can be hard to sort through the seemingly endless “GF!” “PALEO!” flours and mixes on the market these days, I’m chiming in to say look no further because Simple Mills is thebomb.com. All of their mixes use minimal ingredients like almond flour, organic coconut sugar and organic coconut flour. And they taste awesome.
So about this gigantic Gluten Free Pumpkin Pop-Tart. First of all, I just had to start September off with a pumpkin recipe. Secondly, why have a regular pop-tart when you can have a giant one? And thirdly, who wants a cinnamon maple glaze on top?
Oh all of you? Cool.
- 1 package Simple Mills Pancake and Waffle mix
- 6 tablespoons butter, cold, cut into cubes
- 2 large eggs, room temperature
- 2 tablespoons water, for egg wash
- 3/4 cup pumpkin puree
- 1 large egg, room temperature
- 1 teaspoon pumpkin spice
- 1/3 cup light brown sugar
- 1 1/2 cups powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons heavy cream
- 1 teaspoon cinnamon
- demerara sugar, for garnish (optional)
- In a large mixing bowl, combine Simple Mills Pancake and Waffle Mix with cubes of butter. Use a pastry cutter to work the butter into the mix until mixtures resembles coarse sand. Using your hands, fold in 1 egg and mix until combined.
- Shape dough into a small rectangle and wrap in plastic wrap. Refrigerate for at least 30 minutes, but up to 24 hours.
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Combine all filling ingredients in a small bowl and set aside.
- Roll out chilled dough on a well-floured surface (I suggest almond flour). Roll dough into a roughly 13"x17" rectangle (dough will be thin, flour liberally!). Cut into a 12"x16" rectangle using a sharp knife. Cut the rectangle in half so you have two equal-sized 12"x8" pieces. Place one piece of dough onto prepared baking sheet.
- Whisk a large egg with 2 tablespoons of water. Use a pastry brush to brush the outside inch of dough on the baking sheet. Spread pumpkin mixture onto dough, leaving a 2 inch border.
- Carefully place the second piece of dough over the first, using your fingers to slightly push dough together around the edges. Use a large fork to make indents along the border of the pop tart, then poke fork lightly in the center of the poptart to allow air to escape. Brush entire thing with remaining egg wash.
- Bake for 17 minutes, until the dough is light golden brown. Allow to cool for 15 minutes before topping with cinnamon maple glaze.
- To make the glaze, combine all ingredients in a microwave-safe bowl (mixture will be very thick). Microwave on high for 10-15 seconds, stir, and drizzle onto poptart. Allow to cool slightly before sprinkling with demerara sugar (optional). Slice into 8 pieces and serve!
Disclosure: this post is sponsored by Simple Mills. All text and opinions are 100% my own. Thank you for supporting the companies that help make Broma possible!