Healthier Homemade Pop Tarts
We just had the most incredible day ever.
Not coincidentally, our day started with pie for breakfast.
It may not be the healthiest decision to eat pie for breakfast.
It also may not the healthiest decision to go to a cold, cement warehouse filled with blow up castles and bounce houses on a day when all school-aged children, and I do mean all, have the day off. In the dead of winter. In the thick of cold season.
Didn’t stop me.
I’m such a rebel.
The girls had an absolute blast, bouncing off plastic pylons, momentum carrying them into each other, and into other children’s heads.
I no longer need to see The Hunger Games. I had a front row seat to pre-pubescent hunting and killing. All taking place to be the first to the top of the gigantic fire truck slide.
Fortunately, Gigi and Lulu emerged unscathed.
Never underestimate the power of a healthy breakfast.
Do yourself a favor.
Don’t let this recipe become one of those that you bookmark and never make.
Don’t talk yourself out of it, saying, discouraging things.
Like “It’s too hard to make my own pastry dough!” or
“I’ll just buy a package of PopTarts” or
“I love my children too much to feed them pie with frosting and sprinkles and then send them into the Thunderdome of Inflatable Doom.”
I promise you, if I can do it, so can you. And sometimes a little temporary hassle is totally worth the payoff.
This is one of those times.
Healthier Homemade Pop Tarts
Makes 8 tarts
- 1 c. whole wheat pastry flour
- 1/2 c. unbleached all-purpose flour
- 2 t. baking powder
- 1/2 t. salt
- 1/4 c. coconut oil or vegan margarine (i.e. Earth Balance)
- 1/3 c. agave or maple syrup
- 1 t. vanilla extract
- 1-2 T. cold water
- 1/4 c. all fruit strawberry preserves
- 1 c. organic powdered sugar (optional)
- 1-2 T. non-dairy or organic milk (optional)
- all-natural sprinkles (i.e. Let’s Do Sprinkelz brand) (optional)
In a food processor (or adjustable-speed blender), combine flours, baking powder, salt and coconut oil. Process just until the mixture becomes coarse and starts to hold together and transfer mixture to a large bowl.
You can also do this by hand, you’ll just need a pastry blender and a little patience.
I own neither.
Pour in agave or maple syrup and vanilla.
Add just enough water that a dough starts to come together.
Divide dough in two and form each half into a thin rectangle on a sheet of plastic wrap. Wrap up each rectangle and transfer to the refrigerator for at least 30 minutes.
After dough has chilled, preheat the oven to 325 degrees. Remove one rectangle of dough from the fridge at a time, removed it from the plastic wrap and on a lightly-floured board, roll the rectangle out slightly thinner (approximately 1/4-1/2 in. thick) and cut it into eight sections.
Spoon about a small spoonful of preserves in the center of four of the smaller rectangles.
Be a little stingy. If you put too much in the middle of each rectangle, it’ll be hard to seal the tarts.
Carefully take each “lid” and place it on top of the preserves-filled rectangles, crimping and sealing the edges of each tart with a fork.
Repeat with remaining dough.
Transfer each tart to a baking sheet that has been lightly greased or lined with a Silpat or parchment paper.
Bake for 17-20 minutes, until tarts are golden brown. Allow to cool on pan for one minute before transferring to a cooling rack.
For icing, if using, place powdered sugar in a small bowl and combine with just enough milk to make icing drizzleable. Spoon icing over the top of each tart and top with sprinkles, if desired.
This is what childhood tastes like.
You can store any leftovers in the fridge or freezer, and yes, you can stick them in the toaster to reheat them.
How cool is that? Very cool.
How good are these? There’s only one left.
How truly easy are these to make? I’ve got another batch of dough chilling in the fridge.
I told you it was the most incredible day ever.