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.

Crust Ingredients:

1 1/2 c GF 1:1 Flour

1/2 c. Upcycled Oat Flour (from Renewal Mill, or additional 1:1 Flour)

2 Eggs

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 Blueberries 1/2 c Aronia berries)

1 1/2 tbsp. Chia Seeds

2 tbsp. Maple Syrup

Glaze Ingredients:

1 1/2 c Powdered Sugar

3 tbsp. Milk of choice

1 tsp. Vanilla extract

Pinch of salt

Optional: 1 1/2 tsp. Butterfly Pea Flower

Directions:

1. 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.
2. 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.
3. Preheat your oven to 350 F.
4. 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.
5. 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.
6. Continue the process of rolling your dough, cutting matching rectangles, and filling the tarts.
7. Bake the tarts at 350 F for 12 minutes.
8. Pull the pop tarts out of the oven, and let them cool.
9. Mix the ‘glaze’ ingredients together, and drizzle this over the pop tarts.
10. Enjoy!

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!