With school mornings that often feel like a whirlwind, my family’s request for something sweet yet nutritious can be tricky to meet. One morning, I found myself in a bind after promising my kids homemade pop tarts. Just as I started to prep, I realized I wanted to create a healthier version that wouldn’t leave me feeling guilty. Enter the Raspberry Protein Pop Tarts! These little treats are not only fun to make, but they also pack a nutritional punch that the whole family loves. Say goodbye to store-bought, sugary snacks and hello to this delightful homemade option that keeps everyone satisfied and fueled for the day!
WHY MAKE THIS RECIPE
These Raspberry Protein Pop Tarts are a perfect blend of sweetness and nutrition, making them an ideal choice for breakfast or a midday snack. Unlike traditional options that often contain high sugar levels and refined carbohydrates, each bite of these pop tarts features wholesome ingredients. The use of almond flour and protein powder ensures a low-carb meal, which aligns beautifully with a healthy lifestyle. Plus, kids love them! For a variety of healthy breakfast ideas that our family enjoys, check out these high protein low carb breakfasts that are easy to whip up.
HOW TO MAKE Raspberry Protein Pop Tarts
Making these pop tarts is a simple process that doesn’t require any fancy equipment. First, you’ll blend together the almond flour, tapioca starch, and coconut sugar with butter until crumbly. Then, mix in the egg to achieve that doughy texture. After refrigerating the dough for some time, you can prepare the raspberry filling. It involves warming fresh raspberries with a splash of water until they break down, then mixing in chia seeds for that jammy consistency. Finally, roll out the dough, cut it into rectangles, fill with the jam, and seal before baking. Given how straightforward it is, this can be a fun kitchen activity to do with your kids!
INGREDIENTS
0.75 cup Almond Flour, 0.75 cup Tapioca Starch, 0.25 cup Vanilla Protein Powder, 1 Tbsp Coconut Sugar, 0.5 cup Butter, Unsalted (or Vegan butter), 1 whole Egg, 1 cup Raspberries, Organic, 2 Tbsp Water, 2 Tbsp Chia Seeds, 2 Tbsp Collagen, 2 Tbsp Raspberry Juice, 0.75 cup Powdered Monkfruit Sweetener
DIRECTIONS
To start, process the almond flour, tapioca starch, coconut sugar, and butter together until you achieve a crumbly texture. Then, add the egg and process once more until a dough forms. Wrap the dough in plastic wrap, forming a disc shape, and refrigerate for a minimum of 30 minutes.
While the dough chills, you’ll want to prepare the raspberry jam. Warm the organic raspberries and water in a saucepan over medium heat, stirring until they become easily muddled. Next, incorporate the chia seeds, and once removed from the stove, mix in the collagen for added protein. Set the jam aside to cool.
Once the dough is ready, sprinkle some tapioca flour on a piece of parchment paper, then roll out the dough into a rectangle, covering it with another sheet of parchment to prevent sticking. Using a pizza cutter, trim the edges and slice the dough into 10 equal rectangles. Transfer the parchment with the dough onto a baking sheet.
Now, dollop the chia jam into the center of five of the rectangles and place the remaining five pieces of dough on top. Seal the edges with a fork, while poking holes into the tops for steam to escape. Bake in the oven at 350°F for 20 minutes, then allow to cool completely.
To make a simple frosting, extract the raspberry juice using a fine mesh strainer and mix it with the powdered Monkfruit sweetener until you reach the desired consistency. Spread the frosting over the cooled pop tarts, and enjoy this guilt-free treat!
HOW TO SERVE Raspberry Protein Pop Tarts
These Raspberry Protein Pop Tarts are delightful on their own, but they can also be served with a side of fresh raspberries or a dollop of Greek yogurt for extra creaminess. Add a sprinkle of powdered monkfruit sweetener for a touch of extra sweetness if desired. They make for a fun grab-and-go breakfast option or can even be enjoyed for dessert with a warm cup of tea.
HOW TO STORE Raspberry Protein Pop Tarts
If you happen to have leftovers (though I doubt you will!), store your pop tarts in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage. Simply place them in a freezer-safe container, separating layers with parchment paper to prevent sticking. When you’re ready to enjoy, thaw them overnight in the fridge and reheat them in the oven or toaster for that fresh-from-the-oven taste.
TIPS TO MAKE Raspberry Protein Pop Tarts
Here are a few tips to keep your pop tarts in tip-top shape:
- Make sure your butter is cold when mixing into the dough to achieve the right flakiness.
- Feel free to customize the jam using a different fruit, like blueberries or strawberries, for variety.
- Adjust the sweetness by adding more or less of the monkfruit sweetener in both the dough and frosting.
- For an extra nutrition boost, try adding nuts or seeds to the filling.
VARIATION
If you want to make a chocolate version of these pop tarts, simply substitute some of the vanilla protein powder with cocoa powder. This will create a rich and indulgent treat your family will love.
FAQS
What can I use instead of almond flour?
If you have a nut allergy, you can substitute almond flour with oat flour or a gluten-free all-purpose blend.
Can I make these pop tarts vegan?
Yes! You can easily replace the egg with a flax egg and use vegan butter.
How can I customize the filling?
You can mix and match different fruits for the filling, or even add nut butters for a decadent twist!
Conclusion
These Raspberry Protein Pop Tarts are a fantastic addition to your family’s recipe collection, offering a delicious and healthier option for enjoying a classic treat. If you’re looking for more inspiration, be sure to check out the Raspberry Protein Pop Tarts by colleenshealthylife for another delightful recipe!
Raspberry Protein Pop Tarts
Ingredients
Method
- Process the almond flour, tapioca starch, coconut sugar, and butter together until you achieve a crumbly texture.
- Add the egg and process once more until a dough forms.
- Wrap the dough in plastic wrap, forming a disc shape, and refrigerate for a minimum of 30 minutes.
- Warm the organic raspberries and water in a saucepan over medium heat, stirring until they become easily muddled.
- Incorporate the chia seeds, and once removed from the stove, mix in the collagen for added protein.
- Set the jam aside to cool.
- Sprinkle some tapioca flour on a piece of parchment paper, then roll out the dough into a rectangle, covering it with another sheet of parchment to prevent sticking.
- Using a pizza cutter, trim the edges and slice the dough into 10 equal rectangles.
- Transfer the parchment with the dough onto a baking sheet.
- Dollop the chia jam into the center of five rectangles and place the remaining five pieces of dough on top.
- Seal the edges with a fork, while poking holes into the tops for steam to escape.
- Bake in the oven at 350°F for 20 minutes, then allow to cool completely.
- Extract the raspberry juice using a fine mesh strainer and mix it with the powdered Monkfruit sweetener until you reach the desired consistency.
- Spread the frosting over the cooled pop tarts.
