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 Mixmade 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 Mixright 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
RECIPE
CRUST INGREDIENTS
1 pkgBakerlita'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
BLUEBERRY SPICED CHIA JAM
1 cup wild organic blueberries 2tbsp Lakanto Golden 1tbsp Lemon juice 1tbsp chia seeds ½ tsp cinnamon 1 pkg keto chocolate chips (found insideBakerlita's Beauty Baking Mix)
VANILLA SPICED GLAZE
2tbsp Grass-Fed Butter 1/4 cup Lakanto Powdered sugar 2tbsp full fat coconut cream 1tsp Vanilla Extract 1/8tsp Cinnamon
INSTRUCTIONS
Pre-Heat Oven to 350F.
Mix all dry ingredients together into a bowl, whisk together.
Add cold cubed grass-fed butter, using the beater attachment, beat until crumbly.
Add in egg and vanilla extract, and beat until the dough just begins to come together
As for pastry dough, make sure not to over-beat/mix the dough. The mixture is to resemble a crumbly texture rather than a lump cookie dough.
Place dough onto a piece of saran wrap, and shape it into a round sausage shape.
Refrigerate for at least 30 min, You can, alternatively, freeze the pie crust at this point and thaw out as needed (just as a regular pie crust!).
As your dough is hardening up in the fridge, start on the blueberry chia jam.
In a small pot add organic blueberries (fresh or frozen)
Cook your blueberries over medium heat until they begin to break down, about 6-7 minutes.
Add lemon juice, Lakanto, and cinnamon. With a fork, mash it down into a chunky jam.
Let it cook for another 3 minutes, remove from heat, and add in the chia seeds and stir until well incorporated.
Let stand until it begins to thicken, adding water if needed to thin out until desired consistency is reached.
Preheat the oven to 375 Degrees.
Take the dough out of the fridge, cut in half, using the first half for the bottom of pop tarts.
Roll out the first half of the dough between 2 pieces of wax paper. It's more fragile than regular gluten pie crust, so you need to work quickly and in a cooler atmosphere if possible. You can patch up any cracks by simply pinching the dough back together.
Roll the dough out in a long horizontal shape, 13” by 5”1/2.
Using a sharp knife, cut directly down the center of the dough, then cut the haves into half, leaving you with four even rectangular pastry crust. Cut around the edges to clean them up.
Transfer onto prepared parchment pan.
Taking the blueberry chia jam, add 2 tablespoons along the inside of the rectangular pastry. Optional, I love the combination of blueberries, cinnamon, and chocolate, so I sprinkled some chocolate chips on top of the blueberry jam.
Repeat the steps for the second half of the dough.
Carefully place the top of the pop tarts, and using a fork seal the edges shut.
With a sharp knife, cute 3 angled slights on top of the pop tart to allow to breathe.
Once pop it in the freezer for 10-15 minutes prior to baking (as it will help to keep its shape better and come out flakier).
Bake at 375°F 25 minutes.
As the pop tarts are baking, it’s a good time to start the spiced vanilla glaze.
Add melted grass-fed butter, Lakanto powdered sugar, full-fat coconut cream, and vanilla, if needed add a few teaspoons of dairy-free milk to get a perfect consistency.
Once pop starts a cooled, spread glaze on, dust with some cinnamon if your like and I also added a few pieces of chopped pecan pieces on top to beautify them up a little!
Andrea Witthoeft
Author