VEGAN: Making The Best And Healthiest Pumpkin Pop-Tarts
Homemade pop-tarts that definitely beats those on the store shelves.
Are pop-tarts one of the many things you have in your grocery list? Yes, there are tons of choices of pop-tarts in super market shelves and I usually have some of them as part of those I need to keep in my pantry for times I or my family want something sweet and indulging to have.
And since my family and I are staying healthy, pumpkin pop-tarts has been one of my family’s favorites. We never miss listing it down in our to-buy stuff and there is never a day that our kitchen stash runs out of it. But I have now discovered this really amazing recipe for pumpkin tarts.
It allows us to keep as many pop-tarts as we want without having to list it down in the grocery list. And the part I love the most is that, every ingredient I need is actually already part of my shopping list and more often than not already in my kitchen. So I could basically whip up pop-tarts anytime of the day.
Check the recipe out below.
Vegan Pumpkin Pop-Tarts
2 cups flour (1 cup einkorn flour, 1 cup whole wheat pastry flour)
2/3 coconut oil or soy-free vegan butter
4 T almond milk
2 tsp. cinnamon
1 cup pumpkin purée
1/3 cup coconut sugar
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1 T almond milk
1 T coconut cream
1 cup raw cane sugar (blended until very fine)
1/4 maple syrup
2 T pecan butter
1 T coconut oil
1/2 tsp. vanilla
(Toppings) 1/4 cup crushed pecans
In a medium-size mixing bowl, combine the dry ingredients together, then add the cold vegan butter or coconut oil.
Mix until a ball begins to form, then add the almond milk. For the last minute, use your hands to knead the dough. Once all combined, let it set in the fridge for 30 minutes.
Preheat oven to 375 degrees Fahrenheit while the dough is setting. Make your filling, then throw all the ingredients in a high-speed blender. Blend for 2 minutes until it looks velvety. Set it aside.
Place the set ball onto parchment paper (you can also sprinkle a hard surface with flour to prepare for rolling out the dough). Form dough into a rectangle that’s about 1/4 inch all around. Use a knife to cut the rectangle into even slices.
Once cut, place 2 teaspoons of the filling on top of every other rectangle. Using a spatula, flip the remaining side on top of the filling. Use a fork to seal the sides, and poke a few holes on the top.
Separate the slices and place on a baking sheet covered with parchment paper. Bake for 20 to 23 minutes.
While the pop-tarts are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. Once the pop-tarts are cool, smother the glaze generously on top, then sprinkle the chopped nuts.
A very big thank you to Brooke of vogue.com for this healthy treat recipe.