Brown Sugar Cinnamon Poptarts – Vegan Adaptable

Poptarts are one of those fast breakfasts that every kid seems to love. While a lot of parents lately seem to loathe. The ingredients and sugar in the iconic breakfast pastry is just ridiculous. They have made something so easy, with such few ingredients, into a science experiment with our kids as the guinea pigs. That is exactly how I feel – about a lot of foods these days. I digress.

One of our favorite poptarts was pumpkin pie. It would make it’s debut every year around the end of September. I remade that one as soon as I found out all the allergies that Kelsie had which prohibited her from eating them. Ever since I’ve been giving the other flavors a makeover in my kitchen. Mine are allergy friendly, as well as not overly bad for us either. A breakfast that you can feel good about handing to your child as you walk out the door in the morning.

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What do you need?
::crust:: (double the recipe to make more than 9)
2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks butter, cut into cubes, and ice cold
1 tablespoon ground flax seed + 3 tablespoons water {do this first and set aside!}
2 tablespoons milk
flour for rolling out the dough

::filling::
½ cup brown sugar
2 teaspoons cinnamon
1 tablespoon flour

::glaze::
¾ cup powdered sugar
4 teaspoons milk
½ teaspoon cinnamon
¼ teaspoon vanilla

What do you do?
1. Preheat oven to 350 degrees.
2. In a medium sized bowl, whisk together the flour, sugar, and salt. Add the butter cubes, using a pastry cutter or fork, or your fingers; blend it until you have a wet sandy texture. The mixture should hold together if you squeeze parts of it.
3. In a small bowl combine the flax egg and the milk, add the wet mixture to your dry mixture. Stir to get it thoroughly combined. Sometimes I just use my fingers to get it blended well. Lightly four your counter and drop the dough onto the floured counter top. Knead the dough a few times until it comes together completely. You can wrap it in plastic wrap and put it in the fridge until it’s chilled. A chilled dough works best!
4. While the dough is chilling mix together all the ingredients to your filling.
5. Remove the dough from the fridge and roll it out the dough into a rectangle that is 9X12inches. Cut your dough into equal sized rectangles. Use a ruler, it’s the easy way to get them perfect. But perfection isn’t important, it’s the flavor that counts! 🙂
6. Place one piece of the dough onto a greased cookie sheet and add a heaping tablespoon full to the center. Place another piece of dough on the top, and crimp the edges slightly with a fork.
7. Repeat the process until you have used all of your dough.
8. Bake for 30 minutes or until the dough is slightly browned around the edges.
9. Remove from the oven and place the poptarts on a cooling rack. Allow to cool completely before assembling the glaze.
10. For the glaze, mix together all the ingredients and use a butter knife and apply to the tops of your poptarts. Allow the glaze to set before eating.

These can be warmed in an oven easily. I just place them on a small baking sheet lined with foil {for simple clean up} and place them in a cold oven. Turn the oven to 350 and they will be ready once your oven heats to temp. See, easy! I’ve never tried them in a toaster, although I’ve read you could. If you heat them in a toaster, let me know how that goes!!

If you enjoy the Brown Sugar Poptarts, be sure to check out my Pumpkin Pie Poptarts.