Homemade Pop Tarts

Turn your family’s favorite store-bought snacks into healthier treats. Crystal Godfrey, with Everyday Food Storage, shares recipes for homemade Pop Tarts, fruit rollups and more!
Fat-Free Nutri Grain Energy Bars
1 cup cooked white beans, drained and rinsed
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs (1/4 c. dry egg powder and NO water)
2 cups whole wheat flour
1 cup coarse oat flour (take quick oats and pulse in blender until a coarse flour)
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon baking powder (make sure it’s fresh!)
1½ cups chopped almonds, optional
3/4 cup raspberry (or other fruit) jam

Heat the oven to 350°. Grease a 9″x13″ baking pan.

Place the beans and sugars in a large bowl, and cream them until light and fluffy, about
2 minutes. Beat in the eggs (egg powder).

In a small bowl, combine the flours, cinnamon, salt, and baking powder. With the mixer
on low speed, gradually add the flour mixture to the sugar mixture, then mix or stir in
the almonds.

Use your fingers to press half of the dough into the bottom of the baking pan. (You may
need to grease your fingers with non-stick spray to keep the dough from sticking to
your fingers.)

Put the jam in a small bowl and loosen it up with a small whisk or a fork (this will make it
spread easier). Spread the jam evenly over the dough, leaving about a 1/4-inch border
around the edges.

Sprinkle the remaining dough over the jam, all the way to the edges of the pan, and then
press on it gently to form the top layer.

Bake until the top is golden and the edges are starting to brown, about 35 to 40
minutes. Cool completely in the pan, and then cut into whatever size bars you like and
serve. The bars will keep for at least three or four days at room temperature, or you can
freeze them.

Homemade Pop Tarts
Easy Pie Crust

2 cups all-purpose flour
½ cup vegetable oil
1/3 cup milk ( 1 T. dry non-instant powdered milk or 2 T. instant milk + 1/3 cup water)
½ tsp. salt

Filling:

Use anything you would normally find in a Pop Tart. Jams and jellys are great for fruit
filling. I also love honey and chopped nuts inside.

Mix flour, salt, and dry milk powder together. Add oil and mix until mixture is crumble,
then add water (or fresh milk if that is what you are using). Stir until mixture forms a ball of
dough. Roll dough between two sheets of parchment paper to form a rectangle.

Cut dough into rectangles 6 inches wide by 5 inches high. Place filling on one half of the
dough leaving ½ inch around sides. Fold over and pinch sides together with a fork to close.

Place on baking sheet lined with parchment paper and bake at 350 for 15-20 minutes or
until golden brown.

Homemade Fruit Roll Ups
2 cups freeze dried fruit (I like to do 1 c. strawberries and a ½ c. each of raspberries and
blueberries)

1/3 cup warm water

Place fruit and water in blender and blend until very smooth. Line a baking sheet with
aluminum foil and spray with non-stick spray. Pour fruit mixture onto aluminum foil and
spread evenly and thin on top of aluminum foil. Bake at 250 degrees for 25 minutes. WITH
OUT OPENING YOUR OVEN DOOR, turn the oven off and let sit for 8 hours. After 8 hours,
peel fruit leather off aluminum foil and place on wax, parchment or cling wrap. Cut into
long strips with scissors and roll up.

Homemade Fat-Free Granola Bars
2 1/4 cups rolled oats
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/3 cup bean puree (blend white beans and enough water to form a puree-the
consistency should be that of a smoothie-in your blender)
5 T. honey
3 T. cup packed brown sugar
1/2 cup rice krispies
1/2 cup toasted shredded coconut, optional
½ cup chopped almonds, optional
1 cup craisins*
1 cup white chocolate chips*

Preheat oven to 325 degrees F . Lightly grease one 9×13 inch pan.
In a large mixing bowl combine the oats, flour, baking soda, vanilla, bean puree, honey
and brown sugar. Stir in the coconut, rice krispies, craisins, white chocolate chips and
nuts.

Lightly press mixture into the prepared pan. Bake at 325 degrees F for 18 to 22 minutes
or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool
completely in pan before removing or serving.

*You can use any combination of add-ins you would like just make sure it equals 2 cups.
Some ideas may be raisins, chocolate chips, etc.

For more food storage recipes visit www.everydayfoodstorage.NET.