Vegan PopTarts

breakfast, snacks | August 18, 2016 | By

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I used to DESTROY Poptarts when I was a kid. I was a super picky eater. My parents struggled constantly to get me to eat anything. I ate bagel bites, eggo waffles, mac n’ cheese, peanut butter sandwiches(no jelly, under any circumstances), plain pasta and poptarts. As you can see, these are not the healthiest choices, but I would barely eat any of these things anyways, resulting in me being a small child. However, as you can probably guess, eventually this caught up with me. At the time, I think my parents were just happy if I ate anything. The only vegetables I liked were broccoli and carrots, and I really like watermelon, but not much else in the fruit department.

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Eventually realizing I couldn’t live like that, and beginning to try new things, finding all of the different types of food I liked really helped. Then becoming very aware that I didn’t like meat( which was part of why I wouldn’t eat anything my parents cooked) and finding out others were the same, and there was a whole group of people and diet based around this concept, was very exciting. I didn’t want to lose everything I loved in my childhood, I just didn’t want to eat the processed crap version of all of these things.

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Using my super awesome and easy vegan pie crust, I turned ordinary dough into extraordinary Poptarts. You can fill them with anything you want, I used various jam fillings. Blueberry and raspberry to be specific, just because that is what I had lying around. They were so delicious and flaking and had rainbow sprinkles on top which always makes my heart happy! Please enjoy! (my daughter had one for breakfast this morning!)

Ingredients:

Crust:

1 1/2 C. All purpose flour

1 tsp. Salt

1 tsp. Sugar

1/2 C. Vegan butter ( I use Earth Balance)

1/3 C. Almond milk

Filling:

1 1/2 Tbsp. Jam or Jelly of choice

or

1 tsp. Vegan butter+1 Tbsp. Brown sugar+1/2 tsp. cinnamon

Glaze:

1 C. Powdered sugar

2 Tbsp. Almond milk

Topping:

Rainbow sprinkles

Directions:

  1. In a large mixing bowl, combine flour, salt and sugar.
  2. Cut in vegan butter with a pastry cutter or fork. Cut until vegan butter is pea sized.
  3. Add almond milk and combine to form a ball. Make sure it isn’t sticky , you can add a little more milk or a little more flour if you need it.
  4. Place dough ball in the fridge for at least in hour.
  5. Preheat oven to 450 when the dough is ready.
  6. Roll dough out on a floured surface to about an 1/8th of an inch thick.
  7. Cut dough into rectangles, place one side on a baking sheet lined with parchment paper.
  8. Poke holes with a fork in the rectangles that will be the bottom.
  9. Place filling of choice in center of dough and spread out leaving a border around the edge.
  10. Place another rectangle on top and seal edges with a fork and poke more holes in top rectangle.
  11. Bake at 450 for about 15 minutes or until browned.
  12. Let cool, combine powdered sugar and almond milk. pour on top of cooled tarts and top with sprinkles(if you want)

Super easy, and fun!

Tools I used:

Winco 5 Blade Pastry Blender, Stainless Steel
Fox Run Marble Rolling Pin with Wood Base, White
Wilton Recipe Right 3 Piece Cookie Pan Set

If you make this recipe or any of my others, please leave me a comment with some feedback! I want to make sure I am doing a good job! Thanks!!

1 Comment

  1. Snacks – Vegan Recipes, Desserts, Drinks and other Vegan stuff.

    April 13, 2017 at 8:19 am

    […] Vegan Poptarts  […]

    Reply

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