Raw Vegan Pop Tarts
Blueberry, strawberry and cinnamon sugar pop tarts that are sprouted and raw vegan. Although they may take time and patients they will be well worth the effort!
Servings: 6
Ingredients
Pastry Dough
- 2 cups buckwheat groats; soaked and sprouted
- 1 cup almond flour
- 1 cup macadamia; or walnut
- 1/4 cup flax seed; freshly ground
- 1/4 cup coconut palm sugar
- 1/4 cup non-dairy milk
- 2 tbsp agave nectar
- 1 tsp salt
Strawberry or Blueberry Filling
- 1 cup dried fruit; strawberry or blueberry
- 1/2 cup water
- 1 tbsp agave nectar
Cinnamon Sugar Filling
- 1 cup dates
- 1/2 cup water
- 2 tbsp cinnamon
Frosting
- 1 cup cashews; soaked for 2 hours
- 1/4 cup macadamia nuts; or walnuts
- 1/4-1/2 cup water
- 1/4 cup raw honey; or agave nectar
- 1/4 tsp sea salt
- 1/4 tsp vanilla
Instructions
Sprouting Buckwheat
- Sprout buckwheat 2 days ahead of time; you can get by with only soaking for 2-8 hours.
- To sprout Soak buckwheat groats in a large glass bowl and cover with about 6 cups water for 4-8 hours. Buckwheat absorbs water so be sure to add enough to keep covered.
- Rinse the buckwheat every 4-8 hours for 2 days or until sprouted. I like to use a metal strainer and place it over the bowl I used to soak the berries.
Pastry Dough
- Process macadamia nuts in food processor for about 2 minutes or until it forms a "butter ball". In between that time you may need to scrape the walls down. Add this to a large mixing bowl.
- Process buckwheat groats in food processor until it forms a paste and add to the mixing bowl.
- Grind flax seed in a spice grinder add to the mixing bowl.
- Add the rest of the ingredients into a mixing bowl and mix well.
- Roll out a 1/4 cup of dough in between two pieces of plastic wrap to about a 1/4 in thick . Remove the top layer.
- Cut off the edges of the dough to make a rectangle and smooth out any imperfections with a spoon. Cut the rectangle in half.
- Add in a couple spoonfuls of jam leaving about a 1/2 inch around all sides.
- Fold the plastic wrap over so the top dough layer matches up with the bottom layer.
- Go around the edges with a fork and press gently. You may need to wet the fork to prevent it from sticking.
- Pick up the pastry with the plastic wrap still on and flip it upside down onto a breathable dehydrator sheet.
- Dehydrate at 165 for 1-2 hours then turn down the heat to 115 degrees for about 8-12 hours or until the outside is crispy.
Filling
- Add everything to a food processor and process for about 15 seconds.
- Spread the filling on the pastry dough and leave 1/4 inch around all sides.
Frosting
- In a food processor, process the macadamia or walnuts until it forms a "butter ball, put aside in a separate mixing bowl."
- In a food processor, process the cashews with a little bit of water until it forms a cream; adding anywhere from 1/4-1/2 cup.
- Add in the rest of the ingredients and process. Add everything to either the mixing bowl or food processor and blend together well.
Notes
If time is limited you could just soak the buckwheat for 2-8 hours and rinse really well before using. I like to sprout mine for various reasons but most importantly I sprout to get rid of the "goo" that buckwheat produces when soaked. The more you rinse it and let it sprout the less mucus but don't let the tails get too long or it will taste like salad sprouts
Buckwheat groats are berries and they are gluten free!
I tried using my oven for 1 pastry on the lowest temp but they turned out soggy because there was no air flow.
These raw vegan pastries last up to 2 weeks in a plastic sealable bag in the refrigerator.
Before serving heat in the dehydrator at 165 for about 30 minutes or until warm.
Buckwheat groats are berries and they are gluten free!
I tried using my oven for 1 pastry on the lowest temp but they turned out soggy because there was no air flow.
These raw vegan pastries last up to 2 weeks in a plastic sealable bag in the refrigerator.
Before serving heat in the dehydrator at 165 for about 30 minutes or until warm.