NOSH Breakfast

Allergen-Friendly Strawberry Pop Tarts

9/5/2020

Gluten Free - Dairy Free - Soy Free - Corn Free - Nut Free

Since learning so much about the food we consume and things we put into our bodies I often look back at periods of my life. How I did things, what I consumed, what was thought about and what was simply routine.

I think of my childhood and the grilled chicken and veggie dinners mixed with the trips for fast food and boxed breakfast pastries, and honestly, I shudder a bit. Wondering how it all played into altering genes and my autoimmune issues today. However, my parents were amazing parents to my sister and I and did the best they could with the knowledge they had. And so I have to move forward, do what I can to heal my body now, and do the best I can as a parent with the knowledge I have.

I think back to living on my own in Los Angeles in my early twenties and making healthier, better changes for life in the entertainment industry and all of the physical work I was putting my body through. The gym, running and hip hop dancing. I cleaned up my eating in those years but it still wasn't anything near what it is now, because again, I didn't yet have the knowledge.

And then the period after I was diagnosed with several food intolerances, genetic defects and an autoimmune disorder is where I took a too strict approach and lost too much weight and adopted a mindset that launched an unhealthy and unwarranted fear of food.

Thus bringing us to today - a happy place. Where I am knowledgeable about WHAT goes into my body while having a passion to bring back comfort foods, happy foods if you will, into our life. Deprivation isn't a way to live, but neither is giving into desires for food that can cause us harm, so I can say, in the past few years, I have found my niche. My happy place as a chef, a food blogger and a mama in the kitchen.

Comfort foods that bring connection, warmth and nutrition while being allergen-friendly and more wholesome than a packaged food item.

Which is why today I present homemade strawberry pop tarts for you and your family to enjoy. Yum!

Gluten free, dairy free, soy free, corn free and nut free - these pleasant pastries pack delicious strawberry preserves, sweetened naturally and thickened with potato starch versus corn.

I used gluten-free pie shells and a homemade corn-free powdered sugar glaze to bring back memories of school mornings as a child. Greyson LOVED these and gobbled one up before one of our pre-k home school mornings and I will be making them again as a treat this fall. I am excited to try different flavors as well - such as a warm coconut sugar pop tart in lieu of the famous brown sugar pop tarts - as well as a blueberry and a double chocolate.

Strawberry Poptarts

Ingredients:

Note: I used a pre-made gluten-free pie crust from Wholly Wholesome because this pregnant mama wanted to make it easy. However, if you can't find one or want to whip one up - here is the recipe I use when making homemade.

For a homemade crust:

2 ½ cups all-purpose gluten free flour
1 teaspoon coconut sugar
1 teaspoon sea salt
1 stick vegan butter
6 TBSP. coconut oil
1 large organic egg
2 TBSP. vegan milk
6 TBSP. ice water

For the strawberry filling:

¾ cup strawberry jam or fresh preserves
1 TBSP. potato starch
1 TBSP. ice water

Directions:

If you're making homemade dough:
(if you bought store bought - skip down to assembly)

Combine the gluten-free flour, coconut sugar and salt in the bowl of a food processor or large mixing bowl. Add your vegan butter and coconut oil and mix with your mixture or a handheld mixer until the mixture is crumbly. Add the cold water and mix lightly just until the dough starts to hold together.
Gather dough and divide in half. Form each half into a disc. Wrap each tightly with plastic wrap and refrigerate 30-60 minutes. It can also be chilled overnight.

Assembly and filling:

Remove dough from refrigerator and allow to rest for 10-15 minutes.
Combine potato starch and 1 tablespoon cold water in a small sauce pan. Whisk until smooth. Add your preserves and heat over medium until it comes to a boil, stirring consistently. Once at a boil, remove from heat and allow to cool until ready to assemble.
Lightly flour a clean work surface and dust the dough with flour. Roll the dough to cut into a 9" x 12" rectangle. Cut the rectangle into 9 equal pieces by cutting four lines across on the 12-inch side and three down the 9-inch side. Gather dough scraps together and set aside. (You can also invest in a set of rectangular cookie cutters which I used for these as well as my S'Mores Pie Pops - super easy!)
Place the 9 individual pieces of dough on a parchment lined baking sheet.
Beat together your egg and vegan milk. Brush the egg mixture over the cut pastry pieces. Place 1 TBSP. of filling in the center of each pastry and cover with your other 9 cut rectangles.
Prick the tops with a fork to get the classic pop tart look and allow the pop tarts to vent. Seal each tart with the tines of a fork to hold together.
Brush the tops with your egg and milk mixture and bake for 30 minutes or until golden brown.
Remove the pastries to a wire rack and cool until ready to frost.
The frosting was super simple, I just mixed powdered sugar and vegan milk to the consistency I wanted and added it on top with a few sprinkles we had left over from Grey's birthday cake.
Enjoy! Store for up to a week in a sealed container or freeze to enjoy later!

What was your favorite pop tart flavor as a kid? Have you made them homemade before? Tell me in the comments below! And if you have a favorite you want to see next - comment here or on my Instagram at @noshandnurture and we will do that one next!