By Katie Morford, MS, RD of Mom’s Kitchen Handbook
It’s a giant bummer that so much of the food marketed for kids these days contains either an over-abundance of added sugar or artificial ingredients that just aren’t good for kids, or anyone for that matter. It’s hard for healthy food to compete when shiny packages, toy surprises, and neon-colored ingredients are involved.
My solution? Beat them at their own game.
Today’s recipe for Peanut Butter & Red Raspberry Toaster Tarts is a perfect example. Here’s why:
So many foods aimed at kids, are single-serve, hand-held, and pint-sized, just like these are.
Baking a batch of toaster tarts is a perfect “kids in the kitchen” craft project. Turn some of their creative energy towards making something good to eat.
They’re filled with frozen red raspberries, which get their vibrant color the all-natural way (no artificial food dye required).
What kid doesn’t love a PB&J? That is pretty much what these tarts are all about.
These little tarts are made from good-for-you ingredients: whole-grain pastry dough and heart-healthy peanut butter add more nutrients than typical toaster tarts. And one cup of red raspberries is an excellent source of vitamin C and fiber. It also delivers a good source of folate. Add to that the fact that these tarts have very little added sugar and you’ve got store-bought treats beat by a mile.
Really, these are just a playful spin on a classic PB&J. The method takes a little bit of elbow grease, but isn’t complicated. You start with homemade or store-bought pastry dough and roll it into small circles. Once that’s done, it’s a matter of filling, folding, and baking. Opt for frozen raspberries, since they’re immensely convenient and available year-round. A slick of egg wash and sprinkle of seeds aren’t necessary, but make the pies pretty. Not to worry if peanut butter is off-limits, since these can be made with any nut or seed butter as well.
Make a batch for quick weekday breakfasts, to pop into lunch boxes, or to warm up and have waiting for when kids come home from school.
Get the recipe for Peanut Better & Red Raspberry Toaster Tarts here.
These pint-sized toaster tarts are equal parts nourishing and adorable. Made with whole-grain pastry dough and filled with nut butter and red raspberries, they are a playful spin on a classic PB&J. Make a double batch and stow the extras in the freezer. To reheat, just pop them in the toaster until warm and golden.
About the author: Katie Sullivan Morford is a food writer and registered dietitian with a passion for bringing good food and good nutrition to the plate. She is the author of two cookbooks: Rise & Shine: Better Breakfasts for Busy Mornings and Best Lunch Box Ever, which was nominated for an IACP award for best family cookbook. Her third book, PREP, is due to be published in 2019.
Katie has written and developed recipes for a number of publications, including Real Simple, Bon Appetit, Family Circle, Parents, Self, the San Francisco Chronicle, and the New York Times. She teaches cooking and nutrition classes and develops recipes, always with an emphasis on seasonal ingredients and bringing ease to the everyday table. She is also the voice behind the popular blog Mom’s Kitchen Handbook, which features recipes, nutrition advice, and weekly meal plans for busy families.
Katie has an undergraduate degree in English literature and a Master’s Degree in Clinical Nutrition from New York University. She lives in San Francisco with her husband and three daughters.
