HEALTHY TART PASTRIES FOR CHILDREN’S

I recently posted a list on Facebook of foods you should NEVER feed your kids. Pop-Tarts made the cut. It’s unfortunate, but they are loaded with junk. And when I say junk I am referring to the high amounts of sugar (corn sugar and high fructose corn syrup), preservatives, and highly processed oils.

None of these ingredients fuel your body or your brain. When I am thinking of breakfast or snack options for my children, these two issues are always at the forefront of my decisions. Will this food strengthen their body and their brain? If not, then we try to skip it.

That’s not to say that we don’t sometimes have things that may not fit into these two questions, but my goal is to be around 85-90%. That leaves us with enough room for birthdays, celebrations, or the occasional special treat. I have been working on these pastries for quite a while.

When I posted a picture of them on social media a few weeks ago I got several requests for the recipe. I needed to make a few adjustments before I was ready to share it and, of course, test them on my children. They loved them.

I tried them with several different fillings and they were all yummy. So, I am going to share the basic recipes and you can substitute any fruit you desire. If you were like me and enjoyed countless pop-tarts as a child, these are going to quickly bring back the nostalgia of childhood.

They don’t taste exactly the same, but I wasn’t going for that highly processed taste. Just the opposite, in fact. These are hearty, flavorful, and flaky. I hope you enjoy this makeover.

Healthy Tart Pastries For the pastries:

  • 3 cups whole spelled flour
  • 3/4 tsp salt
  • 1 tbsp ground flaxseed
  • 3 tsp baking powder
  • 5 tbsp coconut oil – still solid
  • 3 tbsp olive oil
  • 1/2-1 cup almond milk
  • For the filling:
  • 1/4 cup water
  • 1 tbsp raw local honey
  • 1 tbsp chia seeds
  • For the topping:
  • 1 tbsp raw local honey
  • 1 tbsp grass-fed butter

Preheat oven to 400. In a small saucepan add the ingredients for the filling with the exception of the chia seeds. Bring to a boil. Turn temperature to medium and let the fruit continue to slowly boil about 10 minutes, stirring frequently.

Place the fruit into the freezer while you are preparing the pastry dough. This allows the fruit to set. Add all the dry ingredients for the pastries into a large mixing bowl.

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Add the coconut oil and work the oil into the flour mixture. Add the olive oil and continue to combine. Add the almond milk beginning with 1/2 cup and work the mixture until it begins to become a dough. Add the remainder of the milk if you need it.

Knead the dough a few times, but be sure not to overwork it. Roll the dough out onto a large piece of wax paper. With a pizza cutter, cut the dough into equal sized squares.

Add a few spoonfuls of the fruit compote to half of the dough squares. Place the remaining half of the dough squares atop the compote. With a small bowl of water, dip a fork into the water and make indentions all the way around the pastry until it is closed up.

Place all the pastries onto a baking sheet and bake them for 20-25 minutes. When the pastries are done, rub them with the honey/butter mixture.

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