Healthy Pop Tarts (GF, DF)

Healthy Pop Tarts (GF)

Pop Tart

Who would have ever thought you could make such a thing as a healthy pop tart?? It sounds like a contradiction in terms

The pop tart for those of you who don’t know was introduced to the world in 1964 by Kellogg as a pre-baked toaster convenience food and soon became popular as a kids breakfast. It is made out of two layers of pastry and has a sweet filling inside. The basic pop tart without frosting has approximately 16g sugar and 200 calories

The reason I know anything about Pop Tarts at all is due to Mr B, who recently admitted to me that when he is stressed at work he goes to the vending machine and liberates a pop tart. This surprised me, as Mr B is a firm believer in clean eating, and generally sticks to that during the week

I therefore decide to seek out the ultimate treat for him. A pop tart that he could eat, that would be healthy and clean but taste just as good. This recipe is adapted from Lexiscleankitchen.com and doesn’t disappoint. It has Pataya, blueberries, chia and almonds as the main ingredients and so has plenty of antioxidants. It is sweet, but the sugars are natural. The biggest difference is that unlike the shop bought version, it wont outlast a nuclear incident, but given how quickly Mr B ate them, that was rather unlikely anyway!

Ingredients

For the tart

  • 1 cup almond flour
  • 1 cup tapioca flour
  • ½ tsp. salt
  • ¼ cup maple syrup
  • 4 tbsp. butter
  • 1 large egg

Homemade Chia Jam

  • 2 cups blueberries
  • 2 tbsp. honey
  • 2 tbsp. lemon juice
  • 2 tbsp. chia seeds

For the glaze

  • ½ cup powdered sugar
  • 2 tsp. cashew milk
  • ½ tsp. vanilla extract
  • ½ tsp. pataya powder

Method

  • To make the dough, combine all the ingredients in a blender and leave to chill in the fridge (very important)
  • To make the jam, put all the ingredients in a deep pot and cook on a low heat until broken down, be careful not to burn
  • Turn off an let cool
  • Combine the glaze ingredients and set aside
  • Between two pieces of parchment, gently roll out the dough and cut out rectangles using a sharp knife
  • Place half the rectangles on parchment paper, place a teaspoon of the jam in-between, wet the edges and press down with a fork to close
  • Place in the fridge for 30 minutes to chill and preheat the oven
  • Once the oven is hot, bake the tarts for 12-15, until golden brown. Let cool
  • Once cooled use a pastry brush to add the glaze
  • I added the pataya later after brushing first so that I had two different colours and used the glaze as a drizzle

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Porcini Cracker with Chives (GF, V)

Porcini Cracker with Chives

IMG_8549

The wonderful thing about dehydrating food is that there is very little method involved (blend, spread, dehydrate), the food retains it nutrients due to the low temperature and the flavors of whatever you are cooking intensify

This is my second attempt in the dehydrator, adapting a recipe from Matthew Kenney’s Plant Food, to create an umami savory sweet cracker. I offered these crackers to my tasters, without telling them about the method, and they loved them. It is hard to believed that there is no grain or flour in them, just almond and flax seeds and a little seasoning. If you don’t have a dehydrator, an oven, whilst you are in the house on a cold afternoon does the trick just as well

I liked these crackers with a little tofu cream cheese and fresh chives (see previous recipes) but Mr B is quite fond of them on their own, as a portable snack

Ingredients

Porcini crackers

  • 1 cup almonds, soaked overnight
  • ½ cup water
  • 5 tbsp. tamari or coconut aminos
  • 1 tbsp. porcini powder
  • 1 tbsp. agave
  • ¼ cup flax seeds

Toppings

  • Tofu cream cheese
  • 1 bunch chives, chopped to ½ cm pieces

Method

  • Mix the porcini ingredients together in a blender. Spread 1.4 inch thick on parchment paper and dehydrate for 4 hours at 115f. Punch out shapes with a cookie cutter. Return to dehydrator on screens until dry and crisp, approximately 12 hours. If you don’t have a dehydrator, use the oven on the warm setting.
  • Pipe or spread on the tofu cream cheese
  • Top with chives

Chocolate Chip Chickpea Cookies

Chickpea cookies

Chocolate Chip Chickpea Cookies

This is a super easy recipe for one of those days when you just need a cookie straight out of the oven

The wonderful thing about this cookie is that it tastes and smells like a normal chocolate chip cookie but has no flour or sugar. Doesn’t that just blow your mind?! I didn’t think this one would make it through my sweet tooth tasters, but they loved it!

This takes 5 minutes prep time and c. 15 minutes in the oven, making it quicker than ordering insomnia cookies on seamless (a Mr. B move when I am away…)!

Ingredients

  • 1 can chickpeas
  • ½ cup natural almond/peanut butter
  • 5 tsp. vanilla extract
  • ¼ dairy free milk
  • 1 tsp. gluten free baking powder
  • A pinch sea salt
  • 50g vegan chocolate chips (cacao nibs if you want no sugar and/or a textural contrast)

Method

  • Pre-heat the oven to 350c
  • Blend all the ingredients apart from the chocolate chips
  • Fold in the chocolate chips
  • Line a baking tray with greaseproof paper/baking parchment
  • Spoon the mixture onto the baking sheet, one heaped tablespoon per cookie and squish it down
  • Bake for 10-15 minutes until lightly brown
  • Serve warm or cool