Mini Peanut Butter and Jelly Pop-Tarts

tiny DIY Pop-Tarts with only a handful of ingredients

Jason is a guy who loves breakfast junk food. Chocolate chip pancakes, gallons of syrup, full fat chocolate milk, waffles with a layer of chunky peanut butter 1-inch thick; an entire box of Cinnamon Toast Crunch. It doesn’t bother me because he doesn’t eat like this on a regular basis. We’re all allowed our food vices.

Even if it did bother me, he’s the stubbornest husband in the world, so I could nag my head off and it wouldn’t make a lick of a difference.

Last week, he mentioned something about Pop-Tarts. I tucked it in the back of my mental food Filofax, but then I decided that it needed to be pushed up to the front. I didn’t want to make anything complicated, and these are simple as can be. They are actually rather low mess, which fit well with my goal of “oh-please-let-the-kitchen-be-clean-for-longer-than-30-minutes.” I didn’t have to leave the house for ingredients, as they were already tucked in various corners of my kitchen*. And lastly, it was Valentines Day and food is full-blown love gesture in my world.

He ate more than half of them within 20 minutes or so. That made me incredibly freaking happy. I love feeding my guy.

DIY Gluten Free Vegan Blueberry Poptarts

Frozen blueberries are one of my favorite ingredients.  I can’t say that I’m hypercreative with them — I cycle between smoothies and jam, smoothies and jam.  There’s no shame in this apparent redundancy — there are dozens of blueberry smoothie recipes and a plethora of ways to use jam.

I’ve been making frozen fruit and date jam for awhile now, and I like it because tastes better than store jam, and is simpler then pectin jam. You just throw dates and fruit in a saucepan and when it gets jut right, blend it up and you’re done.  It’s easier when you have an immersion blender, which I currently don’t. Mine burned out several months back I have yet to replace it. I gotta get on that because it’s winter and I’m backlogged on my creamy comforting soups.

Also, another thing about this jam — it’s less messy than other jams. That sounds very weird and suspicious and y’all aren’t believing me on this, but don’t know how else to describe it. See how the jelly is peeking out a little from the side of the crust? Well, when you bite into it, it doesn’t squirt out or anything (at room temp. no promises on hot jam). Maybe Hot Jam! should be me new exclamation. Hot Jam, it’s cold out! Hot Jam, you look cute those boots! Hot Jam, Annie’s a real nerd, isn’t she? 

vegan gluten free pop-tarts diy pop-tarts

Mini Peanut Butter and Jelly Poptarts

Prep Time: 45 minutes

Total Time: 45 minutes

Yield: 11-12 mini pop tarts

Serving Size: 1 pop tart

Ingredients

    Crust
  • 1 cup of rolled oats, ground to flour
  • 3/4 cup creamy peanut butter
  • 8 pitted dates, softened in hot water
  • pinch of salt
  • Jelly
  • 2 cups frozen Maine blueberries
  • 5 pitted dates
  • sprinkles
  • coarse flake sea salt
  • zest from one lemon

Instructions

  1. Before you begin, set the blueberries out to defrost for about 1/2 hour.
  2. Crust
  3. Blend together the dates, the peanut butter, and the oat flour. It should ball up in your blender or food processor. I love this part because the sticky stuff gets on the ball and not the blender cup, making for easy cleanup. Yay!
  4. Roll the crust out to 1/8 inch thick, then cut rectangles that are 1 1/2 inch by 2 1/2 inches. should end up with 22-24 rectangles. If they get hard or crusty to roll at the end of the batch, roll the dough in your hands for a bit to warm up the pb oils.
  5. Jelly
  6. Place the defrosted blueberries and the five dates in a small saucepan over medium high heat. Cook, covered for 6 minutes and uncovered for 5 minutes. Imitiatley remove from heat. Allow to cool for a few minutes.
  7. Blend the blueberries to an even consistency.
  8. To assemble
  9. Place 1/2 to 3/4 of a tsp of jelly on a crust rectangle and cover gingerly with another rectangle. Don't pinch the ends together with a fork-- there's not enough room-- just press together gently with your fingers.
  10. Sprinkle lemon zest and a little bit of salt over top. If you want, use little cookie cutters to make the top more festive
  11. Serve with love

Notes

I used my omnigrid sewing square to make the rectangles just right. i think i use it more in the kitchen than i ever did when I sewed a lot. if you have one buried in your craft stuff, relocate it to the kitchen and store it with the cutting boards. you'll find yourself using it over and over! that said, if you don't have an omnigrid, a regular ruler will also do the job here.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://kitchenwindowclovers.com/mini-peanut-butter-and-jelly-pop-tarts/

Gluten Free Vegan Poptarts

crust adapted from the first mess