Pop Tarts don’t really come to mind when it comes to a healthy breakfast. But don’t fret, I’ve got you covered…
Who didn’t love pop tarts as a child? They were probably one of the best breakfast foods my mom wouldn’t allow in the house. (Thank goodness the neighbors were always well stocked!). Now as an adult, I’m very thankful my momma had my health in mind, which is why I think she would approve of these better-than-Pop Tarts, Pop Tarts.
What makes them so fantastic? Well, let’s just say they are gluten free, grain free, vegan, and pretty damn delicious.
I went with blueberry pop tarts this go around, but I was always a sucker for strawberry. What was your favorite?
Better Than Pop Tarts
1 1/4 blanched almond flour
1 cup tapioca flour
1/4 cup coconut oil
1 flax egg (1 Tablespoon flax meal plus 2.5 Tablespoons water; let gel five minutes)
2 Tablespoons water
1/8 teaspoon cut stevia extract or monkfruit
pinch of pink Himalayan salt
Jam of choice*
* I cooked up 2 cups of blueberries with 1/4 cup coconut water and a few spices, smashed them and thickened it up with 2 Tablespoons tapioca starch - aka homemade jam
Preheat the oven to 350°F. Stir together dry ingredients. Add liquid ingredients. Combine well. You should have a giant ball of dough.
Roll out dough, adding a bit of tapioca to prevent it from sticking. Cut dough into rectangles and scoop jam into the center of half of them. Take the other half of the rectangles and press over the “jellied” rectangles. Bake for 20-25 minutes until golden brown.
These are best straight from the oven but you can store them on the counter for three days or in the refrigerator for a week…. if they last that long.