According to the internets, our baby is the size of a blueberry this week. Put a blueberry in your hand and you realize just how incredibly small that really is! My mission is to post a recipe each week as our baby grows using the fruit/vegetable/bean size comparisons. Since this week was the blueberry, I thought making blueberry pop-tarts would be a fun way to start out this new section of the blog.
This childhood throwback food gets a homemade upgrade on itdoesnttastelikechicken.com. Below are the ingredients you’ll need for this recipe. I always deviate from the recipe to suit my personal tastes and sometimes to provide further nutritional value.
(Makes about 6-8 Pop Tarts)
2 1/2 Cups All Purpose Flour and more for sprinkling (used a 1/2 homemade milled oat flour and 1/2 bread flour)
1/4 teaspoon Salt
2 Tablespoons Sugar
1 Cup Cold Coconut Oil or Cold Vegan Butter
1/2 Cup Cold Water
1/2 teaspoon Vanilla Extract
Around 1 Cup Strawberry Jelly or Preserve (used a homemade blueberry filling this time)
1 Cup Powdered Sugar
1-2 Tablespoon Almond Milk (or other non-dairy milk)
1 Drop of Pink Food Colour (optional) (I used the juice from the berries for color)
You’ll find the preparation directions at this link. Make sure to follow because you do not want to over work your dough. I find that using the “by hand” method is the easiest to control especially if you don’t use a food processor that often (or don’t have one).
While using the preserve flavor of your choice as the pop tart filling works just fine and is tasty, you can also make your own at home. The blueberry filling recipe I used was borrowed from Happy Herbivore.
1/2 cup water
1 Tbsp agave nectar
Pinch of lemon zest
2 tsp lemon juice
1 Tbsp cornstarch mixed into 1 Tbsp of water