Superior to anything locally acquired, these Vegan Blueberry Poptarts are a simple and more beneficial option in contrast to conventional poptarts! Made with a scrumptious hand crafted blueberry filling and basic flaky coconut oil hull.
These must be my preferred sorts of plans – taking a locally acquired treat and reproducing a hand crafted adaptation. These hand crafted Vegan Blueberry Poptarts are all that you love about the locally acquired rendition, without all the garbage!
Not certain how well known poptarts are these days. Are kids still fixated on them? They should be, on the off chance that they're still on store racks. It takes my breath away to what extent they've been around for. Fun truth: Poptarts were first presented in 1964! 55 years of poptart history has been made.
Be that as it may, IMHO, custom made poptarts are so much better! Increasingly common fixings, adjustable filling, and the capacity to stuff as quite a bit of said filling as you can in them, and so on., and so on. What preferable filling over hand crafted blueberry compote? Another fun truth: Blueberry was one of the first four kinds of poptarts!
Also try our recipe : Soft Batch Chocolate M&M Cookies #dessert #cookies #chocolate #bars #recipes
- 2 cups frozen blueberries
- 1/3 cup sugar
- 1 tbs lemon juice
- 1 tbs cornstarch mixed with 2 tbs water
- 1/2 tsp vanilla extract
Crust
- 1 1/2 cup all-purpose flour
- 2 tbs sugar
- Pinch of salt
- 1/2 cup coconut oil, solid/cold
- 4-6 tbs ice cold water
- 2 tbs dairy free milk
Instructions :
Blueberry Filling:
- In a saucepan, combine frozen blueberries, sugar, lemon juice and vanilla extract over medium heat
- Stir occasionally, allowing the blueberries to soften and release their juices, about 10 minutes
- Stir in cornstarch dissolved in water and lower heat a bit
- Continue to cook for 5-8 more minutes, until filling thickens
- Remove from heat and allow to cool
Crust:
- Make sure your coconut oil is in a solid state. If it’s soft or liquidy, chill in the fridge until solid
- Preheat oven to 350 °F
- In a food processor or large bowl, combine flour, sugar and salt. Pulse in food processor a few times to mix, or stir by hand
- Add in the solid coconut oil and pulse until the coconut oil is thoroughly mixed into the flour. If doing this by hand, cut the coconut oil into the flour using a fork or pastry cutter. I like to dig in there with my fingers to make sure there aren’t any large chunks of oil in the mixture (be careful not to warm the oil up with your hands, though)
- One tablespoon at a time, start adding the ice water. Pulse or stir until a dough starts to form. If you add too much water, add some more flour
- If the coconut oil has softened, form the dough into a disc and refrigerate until oil is cold again
- Lightly flour the surface you’ll be working on and roll out your dough. You want it to be about 1/8” thick
- Cut into rectangles roughly 3” x 5” if you want to stay true to typical pop-tart dimensions
Source : bit.ly/2Hsx4g0
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