When you wake up in the morning and you;re ready to eat. Ain't nothing sounding better than a processed
treat. So you go into your pantry and you pick up the box, read the label, it's like they're tryin to plot.
against my body, mind, nutrition overall health it's time to modify the recipe vegan and stealthily.
I got a cravin you know I ain't playin the toaster poppin poptarts and pastry filled! Sing it!
::music playing::
Hey guys you requested homemade healthy poptarts I am bringing you homemade
healthy poptarts and yes they are vegan gluten-free and the base has only three
main ingredients. Thumbs-up for vegan, gluten free, homemade healthy poptarts.
For the super simple base of this recipe you will need oat flour make sure you use
certified gluten-free oats to make your own flower if you need this 100% gluten
free, coconut oil that is solid and if yours is liquid from your climate you can just
pop it in the fridge for a few minutes, and applesauce to lighten up on the
fat as well as some salt and water. Now we are going to start with the traditional
strawberry frosted flavor so we are also going to need some strawberry jam for the
filling and powdered sugar, almond milk or milk of choice, and sprinkles for the
topping. Start by adding your base ingredients into the food processor and pulse 15 to 20 times. Then
you can let it run until it becomes a nice dough ball. Flatten it out a bit
wrap it in plastic wrap and transfer it to the fridge for 15 to 20 minutes. You
don't want to let this sit in the fridge too long because the coconut oil will firm up
and make it really challenging to work with. So after it sits in the fridge
you're gonna want to take it out and let it sit for about 10 minutes before you
start working with it. I know it sounds weird but I promise you it's gonna make
it easier to deal with. Divide your dough in half, place between two sheets of plastic wrap,
and use a rolling pin to roll it out nice and flat about an eighth of an inch thick.
Now this dough can be a little bit crumbly that's ok the plastic wrap is
gonna help keep it all contained
and that's why we only work with half the dough at a time. To get the pastry
pieces I am using a rectangular cookie-cutter it's about 3 by 2
inches I got it online and I will link it in the description box below
but you can use any size you want, you can use any shape you want, or you can
just cut them out with a knife. Just be careful. Cut out as many rectangles as
you can before re-flattening, re-rolling, and cutting again. Once you've
used up the first half of the dough you can add that second half and repeat the
same process until you have run out of dough. I do recommend storing those
cut pieces under a little bit of plastic wrap to prevent drying. So two of
these pieces of pastry will make one pop tart because you've got a bottom and a
top of the pastry. So I was able to get twelve full poptarts out of each batch of
dough which means 24 rectangles total. On a baking sheet lined with parchment paper
and sprayed you can add the bottoms of your pop tarts and we're just gonna
brush them with the little bit of egg wash or if you want this truly vegan you could use
a little bit of soy milk. They're not gonna brown up quite as much but they
will still be delicious. Then we can spoon in our jelly to the center of the
doughs and you want to leave about a quarter of an inch border you really
don't need much maybe just one to two teaspoons of jam if you add too much
they're going to explode in the oven. Then you can add the tops of your
pastry and just press them down on the sides to seal. You can use a fork to crimp
the edges and then use a toothpick or a skewer to just poke a few holes on top that's gonna
let them breathe and let the steam escape in the oven. They're starting to look like poptarts!
Before you bake them you can
return them to the fridge on the pan for about 20 minutes. Then you can brush the
tops of the pastry with that egg wash or soy milk and bake them in an oven preheated to 350
degrees Fahrenheit for 20 to 25 minutes. While those bake let's make our
frosting. You are simply going to combine powdered sugar and almond
milk and stir. You may need to add a little bit more or less almond milk depending on the
consistency you prefer. And remember you can use my stevia powdered sugar for a
sugar free icing or do a blend of the two. Remove your tarts from the oven
and allow to cool for about 5 minutes before transferring them to a
baking rack and spooning on the frosting and the sprinks. Allow to cool and the
icing will harden or you can devour immediately. Now that's what I'm talking about. So next up we're going to
make one of my favorites from when I was a kid brown sugar cinnamon and I want to know
which was your favorite growing up?
Comment below and let me know. We are going to start with the same dough
recipe as before except this time you will also need cinnamon, coconut or brown
sugar, and oat flour for the filling and for the frosting you will need powdered sugar,
almond milk or milk of choice, cinnamon and vanilla extract.
Start by making the same dough as before cutting into rectangles and so on. So as
you can see this recipe isn't particularly hard but it does have a lot
of steps to it. Now before you go on and hate I encourage you to think about
something, if we took the time to make a poptart every time we wanted to eat one
it wouldn't be nearly so bad for us because we're making ourselves and we
probably wouldn't do it that frequently right? So the next time you go and buy
a processed food think "is this something that I can make for myself?" probably and even if it is
a little bit more work it's something that your body will probably appreciate
a little bit more too. For this poptart we are going to fill it with our cinnamon sugar
mixture. Then just like before we can put the other rectangle of dough on top,
seal them up, crimp the edges, and poke little holes to release the steam.
Refrigerate before brushing with egg wash or soy milk and baking. Now you're
going to make the same icing as before but this time we're going to add in a
little bit of cinnamon and vanilla extract. Once your poptarts are cool to
the touch you can ice them up. These are actually so good and they taste just like the
original and really if you let them sit for a few days
they get even better. Alright so lastly we are going to change things up a bit with my
chocolate chip cookie poptart. Once more we are going to start with the same dough
except this time we are gonna need some chocolate chips and to keep the
base vegan I am using dairy free chocolate chips. We're going to make the
dough the same as before except this time we are going to fold chocolate chips into
the actual dough before rolling it out and cutting. Lay your dough rectangles out and this
time you're simply going to fill them with chocolate chips. Once more you can lay the top half of the poptart
on and treat them as it did previously. Allow to cool and this time we are
just gonna drizzle with a little bit of extra melted chocolate.so those are your
I'm going to eat all the poptarts! ::Evil Laugh::
Oh nOooOOoo!!!
So those are your healthified gluten free and vegan friendly homemade poptarts. Thumbs up if you think
those are adorable and comment below and let me know which you are most excited to try.
Don't forget to tag me on Instagram or Twitter if you make any of my recipes. I
absolutely love seeing your remakes and of course I have a PDF download
available right here or in the description box below for my mobile friends. It
has all of these recipes and the frostings and the macronutrients and
they're in grams and of course it's on mindovermunch.com too. I will see you
week for a super exciting week of episodes. Please subscribe because you do
not want to miss a beat. Thank you guys for being so amazing I hope you have an
awesome weekend and remember it's a matter of Mind Over Munch.