There are a few particular items I miss since going gluten free. One of them is undoubtedly the old Pop Tart, which, as a child, I was allowed only as a 'treat' breakfast. Knowing what I do now, I would probably find it difficult to consume a packet (standard) of Pop Tarts and be satisfied that I had made a good life decision in regards to a nutritional start to the day.
These Pop Tarts are gluten free, refined sugar free and made from whole ingredients. I would consider them an excellent choice for breakfast and a good life decision. And although they don't come in a packet, I would consider a packet worth of them a solid life decision, too.
POP TARTS PASTRY:
1/2 cup of oat flour (I put 1/2 a cup of gluten free oats in my food processor)
3/4 cup almond meal
1 Tablespoon coconut oil, melted
1 Tablespoon maple syrup (or your choice of liquid sweetener)
3 Tablespoons rasberries, thawed if frozen
1 Teaspoon chia seeds
1 Teaspoon maple syrup (or your choice of sweetener
1. Preheat your oven to 180 degrees Celcius.
2. Process your oats into a flour, and then combine all the ingredients for the pastry. Refrigerate for about 10-15 minutes, until the pastry feels quite hard.
3. Heat the raspberries until they are juicy and compote like, and then add the chia seeds and sweetener. Set aside.
4. Take the pastry out of the fridge and roll it out into a large rectangle between two sheets of baking paper. Make sure the pastry is relatively thin, because you will be eating two pieces of it, Pop Tart style.
5. Use a ruler to ensure each rectangle tart pastry is equal to its counterpart. With this dough, you can successfully create 2 large Pop Tarts, or 3 medium. Either way, make sure you have two equal pieces for each tart. If the pastry starts to become difficult to mould, pop it back in the fridge for five minutes.
6. When you have cut your pastry into rectangles, add the raspberry filling onto the piece of pastry, avoiding the edges. Top with the partner pastry, and use a fork to seal the edges. Prick a few holes in the top of the pastry, and you are done!
7. A simple egg wash brushed over the top of the tarts is optional, but I find helpful in ensuring they are pretty and brown. Voila! Breakfast is served.