Guiltless Pleasures: Wildberry Glazed Pop-tarts

by Lauren Arps
Oh the infamous pop-tart, for most of us a childhood staple for “the good stuff kids go for” remember?

That was until we grew up and realized that nutritious breakfast was just a ton of sugar. But alas, the kid in us is still crying out for that sweet pop-able treat in the morning, but the adult in us is worried about that guilty, “I shouldn’t be eating this” feeling afterwards.

Well, rest easy with this recipe for Wild-berry glazed pop-tarts, which is made completely gluten-free, and contains no refined sugar, and are vegan!

These protein packed tarts will make the perfect treat for kids and adults alike, enjoy them Guilt-free! 

Ingredients

Crust:                                
  • 1 cup Almond Flour
  • ½ cup Coconut Flour
  • ¼ cup Tapioca Flour
  • 1 cup Brown Rice Syrup
  • 1 teaspoon Cinnamon
  • ¼ Coconut Milk
  • 1 tablespoon Coconut Oil
  • 1 ½ tablespoons chia seeds + 4 tablespoon water = Chia Gel
 
Filling:
  •  1 cup of Sweet Raspberries (the sweeter they are, the less honey you need)
  • ½ cup Very Ripe Strawberries (finely diced)
  • ¼-½ cup Honey
  •  ½ Small Lemon

Directions

1. Pre-heat oven to 400 degrees Fahrenheit
 
For Crust:
2. In a large bowl, mix together all dry ingredients (all flours, cinnamon) and then add the syrup, coconut milk and chia gel. Place a sheet of parchment paper over a cookie sheet and cover with coconut oil.

3. Spread dough onto sheet to about ½ inch thickness and bake at 350 degrees Fahrenheit until lightly brown (about 25-30 minutes) Check frequently.

4. Once browned, remove from oven and flip over. Cut into 6 even pieces and spread wildberry mixture inside 3 of the pieces, leaving space on the edges of the crust so that no filling slips out.

5. Cover with remaining 3 pieces and place back in the oven. Bake for another 10-15 minutes until bottom layer is lightly browned and crusted. Remove from oven and add wild-berry filling.
 
Wild-berry Filling: To be made while crust is baking

6. Combine raspberries, strawberries, lemon juice and honey in a sauce-pan and bring to a boil. Lower heat to medium-high and mash the berries until smooth. Let simmer until the juice begins to thicken and reduces about half the size. You will know it is ready when the texture becomes syrupy. 
 
7. After tarts have been removed from oven with filling inside, spread the remaining wild-berry filling onto the tops of the tarts and garnish with a delicious sprinkle of chia, hemp seed and flax seeds for an extra super-food boost!

WATCH on Z Living: Healthy Gourmet, where nutritionist Julie Daniluk and chef Ezra Title join forces and battle between taste and nutrition, helping home cooks create nutritious and tasty meals that can feed a crowd. See a sneak preview here.

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