Eating a store-bought toaster pastry is about as healthy as eating a cookie for breakfast. It’s time to swap out the high fructose corn syrup and food dyes in this childhood favorite with wholesome, healthy ingredients. This raspberry tart recipe uses real fruit, whole grains and ingredients you can pronounce to create a dessert-like morning meal that is sweetly delicious without artificial additives.
Raspberry Breakfast Tarts
Ingredients
Dough
¼ cut oat flour
2 Tbsp. almond flour
3 tsp. coconut oil, melted
½ tsp. honey (agave for vegan)
¼ tsp. stevia
Filling
5 fresh raspberries
2 tsp. water
1 tsp. honey (agave for vegan)
¼ tsp. stevia
Frosting
2 tsp. white chocolate coconut butter
Directions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a mixing bowl, combine dough ingredients together with a fork. Add more oat flour if dough is sticky.
- On parchment paper, roll out dough to about 1/8-inch thick. Cut out 2 rectangle shapes. Repeat with remaining dough. (I made 4 rectangles about 1-inch wide and 1.5-inches long.) Place rectangles on a prepared baking sheet and set aside.
- In a small pan on low-medium heat, sauté filling ingredients. With a small whisk, break up raspberries. The sauce will thicken as the water disappears.
- Spoon the raspberry sauce on top of two of the rectangles, leaving room along the edges. Cover the sauce-filled rectangles with the remaining two rectangles and use a fork to press the edges together.
- Bake for 6-7 minutes.
- Once cooled, top with coconut butter and enjoy.