Go Back

DIY Blueberry Poptarts

A 'healthier' and honestly tastier version!
Print Recipe
Prep Time 1 hr
Cook Time 12 mins
Servings 9
Calories 341 kcal

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!