Frosted Blueberry Pop-Tarts

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I’m not sure – it may have to do with the size of the pieces of butter in your dough, or how much you folded/turned the dough as you were gathering it together. In my adaptation of this recipe, I cut out the ingredients that I wouldn’t want to use up on a baking project, while still keeping the same poptart-quality. We’re here to dare to be different, to create happy homes like we all craved when we dreamed of growing up with a family of our own. Coconut Sugar: We sweeten this homemade jam with coconut sugar, making it refined sugar free, and vegan! This is of course no shade at the original recipe (Claire is, as we say, a queen), I just looked at the original recipe and changed what worked for her vs.

Prepare the blueberry chia filling by placing the ingredients (minus the chia seeds) into a small pot over medium heat.

Coat the blueberries in the sugar, then heat over medium and cook the blueberries for 8 – 10 minutes until sugar is melted and blueberries begin to boil and burst. A plump, sweet blueberry filling wrapped inside a buttery flaky crust, these Blueberry Pop Tarts are a real breakfast treat.

For a quick and easy breakfast, just pop in the toaster for a minute and enjoy the delicious thin pastry and tasty Pop Tart flavour inside.Simply “cut” the butter with two knives or your hands into the flour until there are varying-sized chunks of butter (some pea-sized, some larger). One of the best things about them is that you only need a few ingredients: flour, vegan butter, coconut sugar, fresh blueberries, and a few others. Working with one disc at a time, roll out the dough to about 10 inches, then trim it down to an 8×10 inch rectangle.