Unjunked Blueberry “Pep” Tarts with Coconut-Macadamia Nut Butter and Maple Glaze

17 Jul

When it comes to planning to ensure our nutritional needs are met in this household, I deal with considerable inner conflict- As an active mom with an equally active husband and daughter I want to live by my inborn desire to graph, chart, and color coordinate our weekly menu guaranteeing all our nutritional needs are fully met and no food will go to waste:  As a hippie momster locavore foodie I want to live only by what’s freshest and most exciting, ingredients that speak to me at a moments notice or flavor combinations that engage my senses most fully when they are accidental discoveries.  Though it would probably be easiest on my sanity if I took a hardline stance and invested fully in only nurturing my type-A side, the hippie drippy lala in me seems to be guiding our family palate this summer to enjoy what the universe is offering at a moments notice.  Happily, I’m learning that the universe is just as opposed to wasting food as serious Jenn.  I’m also learning that the universe has some killer ideas about snacking awesomeness!

While in WIlliams Sonoma recently, I stumbled upon a Toaster Pastry Press that was on sale for $2.50.  No, I didn’t put the decimal in the wrong place- that is actually $2.50!  Obviously the universe was insisting I purchase that press because A) I love embarking on fun food adventures that my toddler can join in as well, and B) anytime anything is marked down to $2.50 in Williams Sonoma you would be completely crazy not to purchase it!  I set it aside knowing it would be just perfect for a rainy day kitchen adventure sometime.

Fast forward to the past 48 hours in Austin where, tut tut, it’s looked like rain (hint one…).  The arrival of our weekly CSA box provided a most welcomed diversion for a homebound toddler who was delighted to discover a pint of local blueberries inside.  “These are good for making!” she declared (hint two…).  As I started running through recipes in my mind to see what clever, toddler-friendly item I could conjure I remembered the local whole wheat flour we had received last week and the super duper exciting pastry press.  Okay, Universe… I give in!  Toaster pastries it is!

Go Running Mama- Unjunked Blueberry "Pep" Tart with Coconut-Macadamia Nut Butter and Maple Glaze

My little one has never had a pop-tart-esque pastry before, so I didn’t really have to “compete” with a familiar comfort item but I’m not one to try to duplicate icky food by making more nutritious versions of ickiness.  What’s the point of that?  It just disappoints those who find the original comforting and doesn’t add anything to the party for those who want a really tasty snack instead of a copycat of bland and dissatisfying comfort food.  My daughter is a big fan of graham crackers, so I decided to tweak our homemade graham cracker recipe for the dough.

Go Running Mama- Unjunked Blueberry "Pep" Tart with Coconut-Macadamia Nut Butter and Maple Glaze

We obviously had to use the blueberries for the filling, so I whipped up the same honey-sweetened reduction I use for homemade fruit yogurt.  I also remembered I had some leftover coconut-macadamia nut butter I made this weekend to serve dolloped on top of a tropical fruit salad that would make a lovely addition.

The end result?  Totally stellar yumminess brushed with maple syrup.  I’m not sure there will be any left for breakfast!

My daughter is obsessed.  As she frantically signed “more” to me, her mouth filled with the final bite of her pastry, I made the mistake of colling them Pop Tarts.

“More Pep Tart, peeeease,” she pleaded.

More Pep Tarts it is, Dear.

Go Running Mama- Unjunked Blueberry "Pep" Tart with Coconut-Macadamia Nut Butter and Maple Glaze

Unjunked Blueberry “Pep” Tarts with Coconut-Macadamia Nut Butter and Maple Glaze

  • Coconut-Macadamia Nut Butter (recipe below)
  • 1 1/2 c blueberries
  • 3 tbs local honey
  • 2 tbs water
  • 1/2 tsp almond extract
  • 3 1/3 c whole wheat flour
  • 1/3 c wheat germ
  • 1 scant tsp coarse salt
  • 4 tbs grade B maple syrup
  • 2 tbs almond milk
  • 8 tbs olive oil
  • 3 tsp vanilla
  • 3/4 tsp cinnamon

To make blueberry filling:

In a small saucepan, heat blueberries, honey, water, and almond extract over medium-high heat and bring to boil. Stir frequently and simmer to reduce by half using a wooden spoon to crush berries that do not pop on their own.  Reduce heat to medium if necessary.  Once reduced, remove pan from heat to thicken.

To make pastry dough:

Add flour, wheat germ, salt, and cinnamon to a mixing bowl and whisk to incorporate.   In a separate bowl, combine maple syrup, almond milk, olive oil, and vanilla.  Mix well to combine.  Make a well in the dry ingredients.  Pour the wet ingredients into the dry ingredients and mix until well combined.  Mixture will be crumbly.  Turn out onto a baking pan lined with parchment and roll dough into a rectangle to cover baking sheet about 1/8 inch thick.  Chill at least 30 minutes.

To assemble “pep” tarts:

Preheat oven to 350 degrees F.

If using a toaster pastry press, cut dough according to press instructions.  If using a pastry or pizza wheel, cut dough into 3×4 inch rectangles.  In the center of every other square, place 1 1/2 tsp coconut-macadamia nut butter and 1 1/2 tsp of blueberry filling.  Cover with dough and crimp edges with pastry press or fork tines.  Chill for at least 10 minutes.

Bake in oven for 14-16 minutes.  Using a pastry brush, glaze each pastry with grade B maple syrup immediately after removing pan from the oven.  Allow to cool on pan for five minutes before transferring to cooling rack.

Makes 6 pastries

Coconut-Macadamia Nut Butter

  • 4 c shredded coconut
  • 2/3 c raw macadamia nuts
  • 1 tbs grade B maple syrup
  • coconut oil (to suit personal texture preference)

Directions: Add first three ingredients to food processor and process for 10 minutes.  Scrape sides of bowl and check consistency of butter (should be similar to nut butter, although slightly drier).  Continue to process if needed.  Add coconut oil by the teaspoon is texture and consistency is to dry for your liking and you desire more spreadability at room temperature.  Store in an airtight jar.

2 Responses to “Unjunked Blueberry “Pep” Tarts with Coconut-Macadamia Nut Butter and Maple Glaze”

  1. Mindy @ Road Runner Girl July 18, 2013 at 1:07 pm #

    That looks so yummy!!! I love blueberry anything lol!

    • Jenn July 18, 2013 at 7:29 pm #

      Thanks Mindy!

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