What to do
- Make the jam filling: In a medium pot, bring the figs, beets, maple syrup, lemon juice, and vanilla extract to a boil. Boil for 12 to 15 minutes until thickened and jam-like. Stir in the beet powder and salt and let cool at least 5 to 10 minutes. Transfer to the bowl of a food processor and process until no big chunks remain and it resembles a smooth jam. Refrigerate until ready to use.
- Make the crust: Rinse the food processor and combine the almond flour oats, coconut flour, sugar, and salt. Pulse until oats are very finely ground. Add the butter and beaten egg and pulse until the mix forms together in a large mass. Add a tablespoon of water or two if mixture is too dry.
- Gather the dough into one large ball and turn out onto a plastic wrap lined and almond floured work surface. With flour on the dough and on the rolling pin, roll out into one large 16 x 18-inch rectangle about 1/8-inch thick. If the dough is sticking to the rolling pin, place a sheet of plastic wrap over the dough while rolling out to keep from sticking. Cut into 24 equally sized 3 x 4-inch rectangles (a ruler here is helpful!). Retrieve the jam from the fridge and place a heaping tablespoon or more onto 12 of the rectangles. Using a spatula, lift a bare rectangle cut out onto each of the prepared rectangles with filling. Seal the edges and crimp with the back of a fork. Repeat with other pastries.
- Preheat the oven to 350°F and place the poptarts on a parchment lined baking sheet. Bake the poptarts for 15 minutes until lightly golden on the edges. It’s ok if there are some cracks over the top of crust. Let cool for at least 20 minutes before handling, the pastry is pretty crumbly and fragile, but worth it!
- Make the icing: In a medium bowl, whisk together the confectioner’s sugar, beet powder, orange juice, almond extract, beet juice (if using), and salt, until very smooth. Spoon or drizzle over the pop tarts and decorate with desired toppings such as dried raspberries, rolled oats, cocoa nibs, lavender, etc.
**The poptarts are great warm from the oven and almost even better very cold straight from the fridge. They keep well in an airtight container for up to 5 days.
What you’ll Need
2 ½ cups fresh mission figs, chopped
1 8.8 oz package Love Beets Organic Cooked Beets, chopped
2 tbsp maple syrup
Juice of 1 lemon
1 tsp vanilla extract
2 tsp Love Beets Beet Powder (optional)
Pinch of sea salt
2 ½ cups finely ground almond flour
1 ½ cups rolled oats
½ cup coconut flour
¼ cup granulated sugar
½ tsp sea salt
1 cup (2 sticks) unsalted cold butter, (vegan butter works well too!)
1 large egg, beaten
1 cup confectioner’s sugar
1 tbsp Love Beets Beet Powder
1 tbsp freshly squeezed lemon or orange juice
1 tsp pure almond extract
2 tsp Love Beets Beet Juice, for added color (optional)
Pinch of sea salt