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.
Peanut Butter and Raspberry Toaster Tarts
- 8 ounces homemade or store-bought pastry dough ideally whole-wheat or whole-grain
- Flour for rolling out the dough
- 3 tablespoons peanut butter or other nut or seed butter
- 1 tablespoon honey
- 1 cup frozen raspberries defrosted
- 1 egg
- 1 tablespoon hemp or sesame seeds
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
- Divide dough into 6 equal pieces and roll into smooth balls. Lightly coat your work surface with flour and roll out each ball into a circle that’s about 5-inches in diameter.
- Spread 2 teaspoons of peanut butter and ½ teaspoon honey over one-half of each circle, leaving about ⅓-inch border.
- Put the defrosted raspberries into a small bowl. Drain the juices from the raspberries (save for another use). Top the peanut butter with 1 tablespoon of raspberries on each pastry.
- Fold the top of the dough over the raspberry/peanut butter mixture so the edges meet and it forms a semi-circle. Use the tines of a fork to firmly press the edges together, forming a tight seal. If a little juice escapes, just dab it with a paper towel. Use a spatula to transfer the pastries to the baking sheet.
- Crack the egg into a small bowl and whisk vigorously to blend. Use a pastry brush to lightly coat each tart with the egg. Add a pinch of seeds on top.
- Bake until nicely brown, about 30 minutes.
- Let cool for 10 minutes before eating or store in a covered container in the fridge. Reheat in the oven or toaster oven, if desired. To freeze, wrap in plastic and store in a freezer bag. Defrost by reheating in a toaster or toaster oven.