Sourdough POP TARTS with berry filling! A favorite healthy breakfast treat

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining texture.

fruit preserves

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit provides natural sweetness with fewer additives.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while providing sweetness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

Put fresh raspberries in a saucepan and let them simmer until thickened, about 30 minutes to an hour.

Add honey and lemon to the raspberries while they simmer.

In a bowl, combine 3/4 cup active sourdough starter, 2 cups iron corn flour, 1/2 teaspoon salt, 1/4 cup honey, and 1 cup grated unsalted butter.

Mix the ingredients by hand or with a dough hook until a nice dough consistency forms.

If long fermenting, refrigerate the dough overnight or leave it out on the counter all day; otherwise, let it sit for at least 30 minutes in the fridge.

Cut the dough in half and roll one half into a rectangular shape.

Use a dough scraper to straighten the edges and cut out 12 rectangles.

Dollop 3/4 cup of raspberry jam into the center of each rectangle and sprinkle with 3 tablespoons of iron corn flour for thickening.

Roll out the second half of the dough into 12 rectangles.

Dab water around the filling on the first layer to help the top layer stick.

Press the edges around the filling with fingers and use a fork to crinkle the edges.

Brush a whisked egg over the top for an egg wash.

Bake at 350°F for 20 to 25 minutes until golden brown.

Transfer to a cooling rack and let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens