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by Andrea Witthoeft July 04, 2020 0 Comments
One of the best ways to stay in a fat-burning, brain clarity and energized state is to have a breakfast that consists of high healthy fats, and low carbs. however, almost all packaged breakfast options are 100% JUNK FOOD- NOT REAL FOOD, therefore, they will give you the complete opposite effect you are looking for!
When I was a little girl my dad would give my sisters and I pop tarts for breakfast… I don’t think he realized how horrible they were for us. Having just one serving has 76 grams of carbs, almost no protein or fiber. Ahh... How in love am I with Lakanto, (the sweetener that is in my Bakerlita Beauty Baking Mix) making all my recipes so sweet & 100% SUGAR-FREE! Now you and I can enjoy, enjoy what we might have thought IMPOSSIBLE!
Today I am going to teach you how to innovate those "deathly sugary junk-food" pop-tarts into a wholesome low carb, keto & paleo breakfast treat. My ketogenic blueberry spiced chocolate chip pop-tarts will not only satisfy you but heal your body, soul, and spirit with natural ingredients, this is the way God intended us to eat & flourish.
These take a bit of work but trust me, IT IS SO WORTH IT! I believe in quality, creating food with the intention of love flowing through your hands to bless the food... To me, that's what it's about! No one will deny that when you make something this extravagant by hand, they will be blessed far more than you can imagine!
Firstly, this flakey pie crust is simply amazing. I found it pretty easy to work with as I added secret ingredients that give a nice elastic effect, like gluten. Just adding 1tbsp of psyllium husk powder into my Bakerlita Beauty Baking Mix made this dough go from tears from the splitting and cracking, to a blissful joy rolling out the dough.
My top tips to work with the pie dough with holy ease are to keep it cool, the dough, and yourself haha... Seriously though! Keeping the dough on the chilled side will be must more manageable to roll, cut, and create the perfect pop-tart. To create an even flakier crust, popping your un-baked pop-tarts into the FREEZER (not oven) for just 15 minutes before baking, and that's it.
I have made jams many times before, yet it was my first time adding chia seeds, WOW, it worked wonders! The chia in the jam soaks up all the moisture, will adding more fiber to keep you satisfied for longer, it's a gorgeous thing!
Okay, you probably know me by now, you may have noticed that 80% of my recipes have chocolate in them... As I was about to put the top of the tart on I thought to myself " Oh, what about CHOCOLATE?" so I decided to add (last minute) a good sprinkle the keto chocolate chips found in my Bakerlita Beauty Baking Mix right on top of my chia jam... I knew they were missing something, know I was satisfied with my creation ;)
Let's Bake to Bless, so your morning with be fuelled with keto energy to sustain you all day long. Also, PLEASE tag me in your creations!
Blessings,
Andrea Witthoeft | Bakerlita
1 pkg Bakerlita's Beauty Baking Mix
¼ cup grass-fed butter (or coconut oil to make it dairy-free)
1 tbsp psyllium husk
1 large egg
1 teaspoon baking soda
1 cup wild organic blueberries
2tbsp Lakanto Golden
1tbsp Lemon juice
1tbsp chia seeds
½ tsp cinnamon
1 pkg keto chocolate chips (found inside Bakerlita's Beauty Baking Mix)
2tbsp Grass-Fed Butter
1/4 cup Lakanto Powdered sugar
2tbsp full fat coconut cream
1tsp Vanilla Extract
1/8tsp Cinnamon
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Andrea Witthoeft
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