I remember being so excited on the rare occasion that my parents let me have Pop Tarts growing up. They’re just such a fun food! Especially for a kid – but even now occasionally I’ll have the craving for one.
While I think it’s 100% okay to eat anything in moderation, now as an adult (and dietitian), more in-tune with my body, I realize I feel better when I eat foods that are a bit less processed more of the time. I love that these don’t have artificial colors, high fructose corn syrup, or extra unnecessary additives!
I would still not consider this a ‘balanced breakfast’ but more of a treat.
DIY Blueberry Poptarts
A 'healthier' and honestly tastier version!
Equipment
- 2 Sheets of Parchment Paper or Silpat Sheets
- 1 Sheet Pan
- 1 Small Sauce Pan
- 1 Wood Spoon
- 1 Medium Sized Bowl
Ingredients
Crust Ingredients:
- 1 1/2 C GF 1:1 Flour (or regular flour)
- 1/2 C Okara Flour (or additional GF or regular flour) Okara can increase fiber + protein
- 8 Tbsp. Butter Room temperature
- 3 Tbsp. Sugar
- 1/4 tsp. Salt
- 1 1/2 Tbsp. Water
Filling Ingredients:
- 1 C Frozen Blueberries (or 1/2 c Aronia and 1/2 c Blueberries) Aronia are higher in antioxidants
- 1 1/2 Tbsp. Maple Syrup
- 1 1/2 Tbsp. Chia Seeds
Glaze Ingredients
- 1 1/2 C Powdered Sugar
- 3 Tbsp. Milk of choice
- 1 tsp. Vanilla Extract
- 1 Pinch Salt
- 1 1/2 tsp. Butterfly Pea Flower Powder (Optional blue coloring)
Instructions
- In a medium sized bowl, mix flour with butter. It should be hard to full mix but do your best! Then mix in sugar, eggs, salt, and water. You should create a crumbly, dry batter. Cover the batter, and let it chill for 15-30 minutes.
- Heat your berries over low/medium heat. Once the berries are starting to simmer / start crushing the berries with a spoon. Mix in maple syrup, and chia seeds (if you don’t have chia seeds you can also use a small amount of psyllium fiber, or 3 tbsp flax meal). Take your pot off the heat, and allow the jam to cool.
- Preheat your oven to 350 F.
- Roll your dough out on a silicon baking sheet, or parchment paper. Cut a small rectangle from the dough. Peel the rectangle off the sheet, and place it on top of another section of dough, and cut a second, matching, rectangle from the dough.
- Place one of the rectangles on a lined baking sheet, and spoon a small amount of jam into the center. Cover the jam with the second piece of dough, and use a fork to press the outside edges of the dough together, sealing the jam inside the tart.
- Continue the process of rolling your dough, cutting matching rectangles, and filling the tarts.
- Bake the tarts at 350 F for 12 minutes.
- Pull the pop tarts out of the oven, and let them cool.
- Mix the ‘glaze’ ingredients together, and drizzle this over the pop tarts.
- Enjoy!
Notes
If you’d like to store these – I would allow the glaze to dry, then would recommend keeping them in the fridge. They should be good for about 5 days in the fridge, if you’d like to keep them for longer, I would recommend freezing them!
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