Homemade Blueberry Poptarts

Name: Homemade Blueberry Poptarts
Ingredients: *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 cups whole grain flour + more for rolling dough; 1 egg; 1 tablespoon vanilla extract; 1 teaspoon almond milk to combine if needed; 1 egg + 1 teaspoon water or milk; ¼ cup oats; pinch of coarse sea salt; 2½ cup California Giant blueberries; 1 cup Grade A maple syrup; ½ cup balsamic vinegar

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

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 cups whole grain flour + more for rolling dough
1 egg
1 tablespoon vanilla extract
1 teaspoon almond milk to combine if needed

For the Egg Wash:

1 egg + 1 teaspoon water or milk

Topping:

¼ cup oats
pinch of coarse sea salt

For the Blueberry Balsamic Jam:

2½ 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.
- - Place a piece of parchment paper on top of a damp countertop. (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.
- - Remove from oven and let cool for 5 minutes.
- - Cut into small squares and enjoy!