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Vegan Adaptable Blueberry Poptarts

October 23, 2014 By Joanna

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We are on a homemade poptarts kick lately since Kelsie can’t have the store bought kind, unless they are the organic ones that are $5 a box! Let’s face it groceries are expensive as it is and if I can save money by making my own I’m gonna do it! Plus the flavor of these are far superior then any store bought brand, organic or not! It’s also not as hard as people tend to think.

A little advice I’ve been giving on Facebook about the homemade poptarts, if your worried about making your own dough, skip that step and just buy pre-made pie dough. Tips like that are why, if your not already, you should like Everyday Made Fresh on Facebook. You get the latest up-to-date information in real time, because like the sidebar says, we are always on Facebook! I digress.

I’ve made brown sugar cinnamon poptarts and pumpkin pie poptarts, and both turned out better then their store bought versions. These were more amazing then I could have imagined and the kids raved about them.

Scroll down further to get a printable version of the recipe!



What do you need?

::filling::
1/2 cup Homemade Blueberry Preserves, which you can find that recipe here
2 teaspoons corn starch

::crust::
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

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. Cut the dough in half and shape into discs. You can wrap it in plastic wrap and put it in the fridge until it’s chilled. A chilled dough works best!
4. Once the dough has chilled, about 30 minutes or so, remove the dough from the fridge and roll out one of the discs 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! 🙂
5. Place one piece of the dough onto a greased cookie sheet and add a heaping tablespoon full of your filling to the center. Place another piece of dough on the top, and crimp the edges slightly with a fork.
6. Repeat the process until you have used all of your dough.
7. Bake for 30 minutes or until the dough is slightly browned around the edges.

You can easily warm these up in the oven. Simply place your poptarts on a baking sheet, place in a cold oven, preheat the oven to 350 degrees, and by the time your oven is heated to temperature your poptarts are ready!

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Filed Under: Breakfast, Recipes

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Previous Post: « Vegan Blueberry Preserves
Next Post: Pumpkin Cheesecake Brownies »

Reader Interactions

Comments

  1. Barbara @ Barbara Bakes

    October 26, 2014 at 10:29 PM

    Looks delicious! Poptarts are one of my kids favorite breakfast still, especially if they’re homemade.

    • Joanna

      November 4, 2014 at 10:24 PM

      They are so easy too! They happen to be my kids favorites as well. 🙂

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Hey, I'm Joanna, and I'm so glad that you stopped by! Here at Everyday Made Fresh you will find a variety of topics. However, my heart is in the kitchen so I like to share recipes for the busy family in mind. Most meals only require 30 minutes of your time, and the ingredients can easily be found at your local grocery store. Read More!

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INGREDIENTS:
3 packages of unflavored gelatin
1 cup cold water I stash mine in the freezer for 5 minutes, divided
12 oz sugar by all means weigh this out
1 cup light agave nectar
1 teaspoon vanilla extract
1/4 cup powdered sugar
1/4 cup cornstarch

INSTRUCTIONS:
1. In a large mixing bowl combine 1/2 cup cold water with the gelatin. Set aside, ready to use.
In a large pot with deep sides, combine the other 1/2 cup of cold water, sugar, and agave nectar.

2. Heat on medium to high heat, covered for 4 minutes.

3. Uncover, and attach a candy thermometer. Cook until the mixture reaches 240 degrees.
As soon as it reaches temp, remove from heat.

4. Turn on your stand mixer (low) and slowly pour your mixture into the gelatin mix until you pour all of your sugar mix.

5. Turn the speed up to high and continue beating until the mixture becomes very thick and no longer hot, but warm to the touch.

6. While the mix is beating prepare a 13X9 inch baking dish - line the baking dish with wax paper, overlapping the sides.

7. Combine the powdered sugar and corn starch, sprinkle the wax paper with half the mixture, reserving the rest for the top of your marshmallows.

8. Once your marshmallow mixture is warm to the touch, pour in your vanilla flavoring and whip a minute more to combine.

9. Turn off your mixer and pour your marshmallow mix into your prepared dish.

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INGREDIENTS:
2 cups + 2 tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 egg
2 teaspoons vanilla extract
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INSTRUCTIONS:
1. Brown the butter - You'll need to grab a heavy bottom skillet. Place it over medium heat. Add the butter (whatever the measurement calls for, from any recipe), and as it melts, continually stir it. Don't step away from the pan at all - the butter will burn quickly. As the butter starts to brown (a very light brown color), turn off the heat, and pour into a heat safe measuring cup to cool just a bit.

2. Whisk together the flour, baking soda and salt, set aside.

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4. Mix in the egg and vanilla until combined.

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1 teaspoon baking soda
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1 egg
1 teaspoon vanilla
sugar for rolling, about 2/3 cup

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2. In a large bowl, attached to a stand mixer with a paddle attachment, cream the butter for 2 minutes.

3. Add the sugar and brown sugar. Mix for one full minute.
Add the egg, vanilla, and peppermint extract. Beat until combined.

4. Slowly add the dry ingredients, with the mixer on low speed. Mix until incorporated.

5. Add the crushed peppermints, and mix until combined.

6. Cover the cookie dough and place in the fridge to chill for 2 hours.

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1 egg
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1/2 cup powdered sugar

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12. Allow those to cool for an additional 10 minutes. Dust with powdered sugar and enjoy! .
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