These back to school vibes have me feeling all nostalgic. The smell of the cold crisp air first thing in the morning, school supplies shopping, and the first leaves are starting to turn. Kinda makes me want my childhood favorite breakfast.
As a 90’s kid, pop tarts were our normal ‘grab and go’ breakfast. I remember as soon as they came up from the toaster, I would wrap them in a paper towel and run out the door with them while they were still hot in my hands.
This recipe is a copy cat of the OG, without all the additives and crap they add to make them survive on a shelf for years and still taste good. I also added chia seeds for a little omega-3 brain boost. Check out the recipe below and tell me what you think.
Ingredients
Dough
•1/2 cup earth balance or other vegan butter
•1 1/2 cup organic all purpose flour
•1/4 teaspoon salt
•2 tablespoons coconut sugar
Filling
•3 cups frozen cherries
•4 tablespoons coconut sugar
•Pinch of salt
•1 tablespoon +1 teaspoon Chia seeds
Icing
•1 teaspoon chia jam
•1 tablespoon milk
•Half cup powdered sugar
Make jam.
Combine 3 cups of frozen cherries in a medium saucepan over med-high heat. Add in 4 tablespoons of coconut sugar and a pinch of salt. Simmer over heat for about 7-10 minutes until cherries have cooked down. Then turn heat to low and carefully mash with a potato masher. Add in the chia seeds and let simmer for another 5-7 minutes. Allow to cool.
Make dough.
Whisk together flour, sugar, and salt in a stand mixer bowl. using the paddle attachment mix in butter at a medium speed, then slowly add in ice water a little bit at a time (you might not need all of it). Take dough and pat into a ball. Roll it out on a floured surface until thickness reaches about 1/16th of an inch. Cut into rectangles (you should have about 12 rectangles).
Assemble.
Place 1-2 teaspoons of jam onto every other rectangle. Try and keep it in the middle so it won’t squeeze out when you press them together! Place the non-jammy rectangle on top of the jam ones and gently press down the sides. Take a fork and press down on edges to make the saw tooth design. Place pop tarts on a parchment paper lined baking sheet and bake for 10-15 minutes, or until bottoms are golden brown.
Make Icing.
Mix powdered sugar with jam in a stand mixer over medium-high speed. Slowly add in the almond milk a little at a time until the consistency is shiny and thick.
Frost pop tarts and add sprinkles if you like. Enjoy 🙂
