Recipe: Savory Pop Tarts
There’s nothing like a crinkly silver wrapper and the sweet smell of cinnamon to remind us of a childhood classic: Pop Tarts. These warm pockets of goodness may have been an acceptable breakfast back in the day, but most of us know now that they don’t make the healthiest morning meal.
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This savory Pop Tart recipe puts an unusual twist on the normally sweet treat. Plus, these creations incorporate whole wheat flour, vegetables, protein, and omega-3 fatty acids, so they’re actually nutritious.
2 cups whole wheat pastry flour
1 cup room temperature coconut oil
8-10 Tbs cold water
1 package smoked salmon
1 red bell pepper
1 tsp salt
1 tsp dried basil
1 tsp minced or crushed garlic
Preheat the oven to 375 degrees.
In a bowl, whisk together the salt and whole wheat flour. Add small spoonfuls of the coconut oil, and use your hands to combine. The mixture should be crumbly.
When all the coconut oil is added and combined, pour in the cold water, tablespoon by tablespoon, mixing as you go. The flour mixture should form a dough once all of the water is added. If it’s still dry, gradually add more water, as needed. Once the dough is formed, chill it in the fridge for 20 minutes.
While the dough chills, slice the red pepper into small, thin strips. Cut the smoked salmon into small, thin rectangles. Scoop the flesh out of the avocado and mash together with the basil and garlic. Set aside.
When the dough is done chilling, remove it and roll it into a thin rectangle. Cut the dough into rectangles, about traditional Pop Tart size. Just be sure that they are big enough to add toppings.
Smear the avocado mash onto one rectangle. Place the pepper strips on top, and a piece of smoked salmon on top of those. Place another dough rectangle on top. Press the sides together with a fork, then pierce the top of the Pop Tart with three holes. Repeat this process until all of the dough is used.
Arrange the Pop Tarts on a baking sheet. Bake for 25 to 30 minutes, or until golden brown.
Serve the Pop Tarts hot or cold. For an added kick, drizzle with Sriracha. Store in the fridge for up to one week.