Vegan Pop Tarts
September 24, 2020
"From our weekday newspaper The West Australian. Times are estimated. NOT- full recipe title is Vegan Blueberry & Nectarine Pop Tarts."
- Serving Size: 1 (173.9 g)
- Calories 330.7
- Total Fat - 11.4 g
- Saturated Fat - 7.2 g
- Cholesterol - 1.8 mg
- Sodium - 24.1 mg
- Total Carbohydrate - 53.3 g
- Dietary Fiber - 9.3 g
- Sugars - 10 g
- Protein - 9.3 g
- Calcium - 50.5 mg
- Iron - 2.8 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.3 mg
For the pastry, place the flour, coconut oil, sugar and 1/2 tsp salt flakes in a food processor and whiz until combined and then add 1/2 cup (125 ml) iced water and pulse until just combined. and now turn out onto a clean work surface and bring together with your hands to form a disc and enclose in plastic wrap and chill for 30 minutes.
Meanwhile, to make the filling, combine rice malt syrup, ginger, arrowroot, nectarine, blueberries and vanilla seeds in a bowl and set aside.
Preheat the oven to 200°C and grease a large baking tray and line with baking paper.
Roll out pastry between 2 sheets of baking paper to 3mm thick and cut into twelve 8 cm x 11 cm rectangles, re-rolling pastry as required.
Transfer half the pastry pieces to the prepared tray and top with filling, then remaining pastry pieces and using your thumbs to press the edges together to seal.
Bake for 25 minutes or until the pastry is light golden and set aside to cool.
For the blueberry drizzle, place blueberries in a small food processor with 2 teaspoons water and whiz until smooth. (Alternatively, pound using a mortar and pestle, then strain juice into a small bowl, discarding solids.)
Place the coconut milk powder and 2 tablespoons warm water in a small bowl and whisk until smooth. Gradually stir blueberry mixture into the coconut mixture, one teaspoon at a time, until pale blue and thick, but still runny.
To serve, drizzle cooled pop tarts with blueberry drizzle and top with extra halved blueberry and coconut flakes.
Tips & Variations
No special items needed.