Protein Pop Tarts (Printable Version)
Flaky protein-enriched pastry filled with fruity jam and topped with sweet vanilla icing.
# What You'll Need:
→ Pastry
01 - 1 1/2 cups oat flour
02 - 1/2 cup vanilla protein powder
03 - 1/4 cup almond flour
04 - 2 tbsp coconut sugar or brown sugar
05 - 1/4 tsp salt
06 - 1/4 cup unsweetened Greek yogurt
07 - 2 tbsp unsweetened almond milk
08 - 2 tbsp coconut oil, melted
09 - 1 large egg
→ Filling
10 - 6 tbsp fruit jam or sugar-free fruit preserves
11 - 1 scoop vanilla protein powder (optional)
→ Icing
12 - 1/2 cup powdered erythritol or powdered sugar
13 - 1-2 tbsp unsweetened almond milk
14 - 1/2 tsp vanilla extract
# Directions:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine oat flour, protein powder, almond flour, coconut sugar, and salt.
03 - Add Greek yogurt, almond milk, melted coconut oil, and egg. Stir until a soft dough forms. Add additional almond milk if needed to bring dough together.
04 - Place dough between two sheets of parchment paper and roll out to 1/4 inch thickness.
05 - Cut dough into 12 rectangles (approximately 3x4 inches each).
06 - Place 6 rectangles on the prepared baking sheet. Spoon 1 tablespoon of jam onto the center of each. Optionally mix protein powder into the jam for extra protein.
07 - Top with remaining rectangles and press edges firmly with a fork to seal.
08 - Bake for 13-15 minutes until slightly golden. Allow to cool completely.
09 - Whisk powdered erythritol, almond milk, and vanilla extract until smooth consistency.
10 - Drizzle icing over cooled pop tarts. Let icing set for 5 minutes before serving.
# Expert Tips:
01 -
- They taste like the childhood breakfast you miss but actually fuel your body properly for the morning ahead
- The dough is surprisingly forgiving and the whole process feels like playing with food instead of following strict rules
02 -
- The dough will feel sticky and different from traditional pastry but this is completely normal and what makes them tender
- Letting them cool completely before icing prevents the glaze from melting right off and makes a huge difference in appearance
03 -
- If your dough feels too dry to work with add almond milk one teaspoon at a time until it comes together
- Use a pizza cutter to make straight even rectangles much faster than using a knife