Fruity hummus breakfast tarts

I have a confession: this recipe idea started out as a healthier spin on Pop Tarts but then as I started to actually make them I realized that I don’t have the skills to actually cut things into neat, even rectangles.

And as it turns out, neither does my husband (even though we watched more than two seasons of the Great British Baking Show).

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So instead of stressing about cutting my dough into precise little shapes, I decided to turn my creation into little fruity hand pies instead. And the result was delicious.

Ingredients for pastry:

• 2 1/2 cups almond flour
• 1 cup arrowroot powder (I prefer this one)
• Pinch of Himalayan pink salt (or sea salt)
• 1/4 cup solid coconut oil
• 1/4 cup maple syrup
• 1 large egg

Ingredients for filling:

• 1 1/2 cups fresh blueberries or 1 1/2 cups fresh strawberries
• 1/2 lemon
• 1/4 cup maple syrup
• 1 tsp arrowroot powder
• 1/4 cup Lantana Strawberry hummus or 1/4 cup Lantana Blueberry hummus
• Sprinkles (optional)

In a medium bowl, whisk together almond flour, 1 cup arrowroot powder, and Himalayan pink salt. Into dry ingredients add coconut oil with your fingertips until dough looks like wet sand and oil clumps are pea size. Add 1/4 cup maple syrup and egg and stir into dough. Gently shape into a disk, cover with plastic wrap, and refrigerate for 2 hours (or overnight).

Preheat oven to 350. Line a baking sheet with parchment paper. Place dough between two pieces of parchment paper and roll it about 1/8 thick. Remove top piece and mold dough into little circles (about the size of your palm). Place on prepared baking sheet, and chill again while making filling.

To make filling, place fresh blueberries (or strawberries), 1/4 cup maple syrup,  juice from 1/2 lemon in a medium sauce pan over medium heat. Cook until mixture begins to boil. Remove from heat and stir in 1 tsp arrowroot powder and 1/4 cup fruit hummus. Let cool to room temperature (about 30 minutes).

Place filling in the center of your dough rounds, and then place another dough round on top and crimp edges together with a fork. Use a fork to then prick little air vents in the top. Bake until golden (about 20-30 minutes). Top with Lantana Fruit Hummus as icing and sprinkles (optional).

Serve these for brunch of dessert – they truly won’t disappoint (even if they don’t look a thing like a Pop-Tart).

Anyone else find themselves with delusions of baking grandeur after watching Great British Baking Show? Or is it just me?

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Stay sweaty (and hungry!)!

XO

Jamie

Disclaimer: This post was sponsored by Lantana Foods. I was supplied with their new fruit hummus products. That said, all opinions, Pop-Tart baking dreams, words expressed and thoughts are my very own. I truly appreciate all of the brands that support the Sweat Pink community.