Pop tarts are a fan favorite no matter what age you are! As a kid I remember begging my parents to let me get a box of the strawberry pop-tarts because they were my absolute favorite flavor of the time (especially when toasted). It wasn't an every time thing, but they usually ended up in the cart with the help of a little doggy face and pout. I don't eat pop-tarts really that much anymore but I knew I wanted to try and recreate a version on my own. What better flavor to use than PB&J? Another fan favorite for sure, including myself! This recipe can be made vegan by swapping out honey for maple syrup.
Trust me when I say this, they are ABSOLUTELY delicious!
The flour that I decided to use was spelt flour which has had the bran and germ removed, giving it a lighter texture when used for baking. It has some nutty notes to it with a slightly sweet flavor that makes for a good alternative to wheat in your product. Some of the health benefits that it contains is that it is more easily digested than wheat flour which helps some people with a gluten intolerance, however it does contain gluten. Another additional benefit is that spelt flour is slightly higher in protein and fiber, and contains several vitamins and minerals.
RECIPE
PREP TIME: 20 minutes
COOK TIME: 15 minutes
TOTAL TIME: 35 minutes
Ingredients
· ½ cup of spelt flour (or any alternative flour)
· ¼ cup ground almonds
· 1 tsp baking powder
· 1 chia egg (1 tbsp ground chia seeds + 3 tbsp water)
· 1 tbsp grapeseed oil
· 2 tbsp almond milk
· 2 tbsp peanut butter + 1 tbsp honey (I used Teddies all natural)
· 4 tsp raspberry jelly
Topping:
· 4 tbsp confectioner sugar
· A dash of beet root powder (for natural red color you can omit and use red coloring)
· 1 tsp jelly
· Dash of vanilla
· 2 tsp almond milk
· 2 tbsp peanut butter for top drizzle
INSTRUCTIONS
· Preheat the oven to 350 degrees
· Add together the flour, almonds, and baking powder
· Add in the chia egg, oil, and milk
· Roll into a ball and divide into 4 flattened squares
· Place 1 tbsp + 2 tsp of jelly on 2 of the squares
· Top with the other 2 remaining squares
· Use a fork to make a seal around the edges
· Poke a few holes lightly on the top
· Place in the oven for 15 minutes or until slightly brown
· Let cool and apply the toppings
· Store in an air tight container up to 4 days or freeze for longer
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