Homemade Blueberry Poptarts

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Just like when you were a kid, but even better!

Homemade Blueberry Poptarts

INGREDIENTS

    For the Dough:

  • *this is definitely a healthier option for fig newton dough, so feel free to substitute regular sugar for the coconut palm sugar, and butter for the coconut cream for more of an indulgent treat!
  • 1 cup coconut palm sugar
  • ½ cup organic coconut cream (just the top cream of the coconut milk can, not the water below)
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup oat flour (can just blend oats until flour consistency)
  • 2 cup whole grain flour + more for rolling dough
  • 1 egg
  • 1 T vanilla extract
  • 1 tsp almond milk to combine if needed
  • For the Egg Wash:

  • 1 egg + 1 tsp water or milk
  • Topping:

  • ¼ cup oats
  • Pinch of coarse sea salt
  • For the Blueberry Balsamic Jam:

  • 2 ½ cup California Giant blueberries
  • 1 cup Grade A maple syrup
  • ½ cup balsamic vinegar

DIRECTIONS

      • Using a hand or stand mixer, mix coconut cream and sugar together.
      • Add egg and vanilla and continue to mix on medium/low speed.
      • Sift together all dry ingredients and slowly add to wet mixture as it mixes.
      • Using extra flour, lightly dust ball of dough. Divide in half.
      • Run your hand under water and flick water onto counter. Place a piece of parchment paper on top. (this helps the parchment paper not to slide while you are rolling your dough!)
      • Begin rolling one half of dough to make a 10x10 square. Place another piece of parchment paper over top and finish rolling out. Repeat with other half of dough.
      • Freeze both sheets of dough for 30 minutes.
      • Meanwhile, place blueberries, balsamic, and maple syrup in a medium saute pan over medium/high heat.
      • Bring to a simmer and simmer for 15 minutes.
      • Spread jam out on a piece of parchment paper or silpat and allow to cool to room temperature.
      • Remove dough from freezer and remove parchment paper except for one side on the bottom layer. Place the bottom layer down into bottom of 10X10 baking pan, parchment side down.
      • Spread jam evenly on top of bottom dough layer.
      • Place second sheet of dough on top of jam and lightly brush egg wash on top. Top with ¼ cup oats and coarse sea salt.
      • Bake for 20 minutes at 350 degrees Farhenheit.
      • Remove from oven and let cool for 5 minutes.
      • Cut into small squares and enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!