Make it POP(tarts) this fall! Recently my youngest daughter has been experiencing tummy issues and unexplained inflammation – and gluten has come up in conversation as we navigate through some more testing and next steps. As we look to reduce gluten from her diet until we know more, I’ve been endlessly searching for recipes that aren't loaded with processed sugar and don’t feel (or taste) gluten-free, if you know what I mean? After all, I’m Italian so gluten is life! Or is it? More on that topic in an upcoming “Ask The Expert” post, but today as I watch the leaves start to change here in the Northeast, I wanted to share a new fall recipe I love from our friend Felicia from @feliciasfabfoodz who helped us transform a 1990’s childhood breakfast staple (eek) into a super delish, cozy snack that actually fuels the body!
Felicia is an expert at turning plant-power into the most delicious recipes -(Check out her kale and cauliflower casserole immediately! Literally *chefs kiss*.) So, fresh for the back to school season, below is the Supercharged Raspberry Oat Tart recipe she created for our community, using ingredients like oat flour to replace traditional bleached flour and fresh raspberry filling to replace the faux fruit filling of the past.
You know we have a thing for hero ingredient stories -- especially those that marry wellness and skincare -- so enjoy these two, which are also found in our own PlantDFNS™ blend.
In skincare, oat extract has proven soothing, calming and healing benefits. In food, oats are perhaps best known for their heart healthy benefits like addressing cholesterol and blood pressure, and are also are a great source of dietary fiber.
In skincare, raspberry extract is a potent antioxidant that helps fight free-radicals and pollution. In our food, these super berries are also a great source of vitamins C, K and antioxidants and have been shown to reduce cellular inflammation.
So, cozy up with this treat and fresh brewed tea and ENJOY!
SUPERCHARGED RASPBERRY OAT TARTS
INGREDIENTS FOR THE TARTS:
- 1 cup oat flour
- 2 scoops plant protein
- 1 tsp baking powder
- 1/2 cup dairy free yogurt (more or less depending on consistency)
- 1 cup fresh / frozen raspberries
- 1 tbsp maple syrup
- 1 1/2 tsp cornstarch
- oil spray
INGREDIENTS FOR THE ICING:
- powdered sugar
- food colouring of choice
- dairy free milk (add very slowly until desired consistency)
TO MAKE THE RASPBERRY FILLING:
Cook raspberries over low to medium heat with maple syrup. Add in cornstarch and cook until thickened. Set aside to cool.
TO MAKE THE TARTS:
Preheat oven to 375°. Mix dry poptart ingredients. Slowly add in yogurt until dough consistency is formed. Roll the dough into flat layer and cut into rectangles. Fill with raspberry filling, then cover, and spray with oil. Crimp edges with a fork. Bake at 375° for ~16 min!
TO MAKE THE ICING:
- 1/2 cup powdered sugar
- food colouring of choice (I used 1 tsp @unicornsuperfoods Beauty Blend)
- 2 1/2 tsp dairy free milk (add very slowly until desired consistency)
- optional: sprinkles!
Once tarts have cooled, frost, sprinkle and enjoy!