Berry Blue Pop-tarts. Make this your new Saturday morning favorite.
When creating content for April my mind instantly went to April showers bring May flowers. So say hello to a month that is loosely idealized from that notion. Spring is a time that there is a certain buzz in the air. The greens are just barely starting to show and I get a little more pep in my step as it is turning into summer and we are shedding the grays of winter. With that.. How do you start your morning? Every now and again, I like to switch it up and compliment my greens in the morning with something delightful and these hit the spot!
Did everyone else LOVE the really bad for you pop-tarts growing up?? I did. My parents rarely bought them, but when they did it was a treat. BUT do you really know how much processed sugar and other healthy havoc crap is in them? Try making this more healthy version instead and really start your morning off right and keep it going without the sugary crash!
Ingredients:
Crust
- 2 cups all purpose unbleached flour (Bobs Redmill is my fav)
- 1 teaspoon maple syrup
- 1 teaspoon himalayan salt
- 1/2 cup aquafaba
- 1 tablespoon of unsweetened almond milk
Filling
- 1/2 cup bluberry
- 1/2 cup blackberry
- 2 tablespoon maple syrup
Instructions:
In a large mixing bowl, fold in together flour and salt. Slowly add in maple syrup, almond milk, and aquafaba. Mix and fold together until dough forms. Split the dough and wrap in plastic wrap. Chill for one hour then thaw for 10-20 minutes.
During the thaw time, toss the filling ingredients into a food processor or smash with a fork to a jam/jelly consistency.
Line your baking sheet with parchment paper.
Dust a surface with flour. Roll dough out into a rectangle. It should be about 1/8 inch thick. Try to roll the edges as straight to save as much dough to cut into your rectangle for the pop-tarts.
Cut out to desired size and lightly coat with a little bit of aquafaba.
Place the desired about of filling onto the rectangles of dough. I found that a heaping tablespoon was best.
Roll out your second dough ball and do the same thing with cutting/sizing. Then simply place on top on each filled rectangle.
Using a fork and a cup of water. Dip your fork into the water to prevent dough sticking, pressing down the sides to seal.
Gently move to the baking sheet and using a toothpick (or something similar) puncture the top crust with a few small holes. Brush top with a small amount of aquafaba.
Bake for 17-20 minutes (or until golden brown).
