Monday, May 16, 2011
Homemade Vegan Pop Tarts
Emily made these last week, and I found myself thinking about them, my mouth watering, for days after. I decided to give them a whole-grain, vegan go. I used the recipe from Smitten Kitchen, which is the one Emily used as well. All I did was trade out the flour for whole grain pastry flour, the egg for applesauce, the butter for vegan margarine, the refined sugar for organic cane sugar, and the milk for soy milk! I didn't melt the chocolate before stuffing the pop tarts, I simply let the oven do that job! Also, the recipe calls for a second egg to brush onto the pastry before baking. I replaced this with some melted vegan margarine. Worked like a charm. They came out flaky, gooey, and beyond delicious. Paired with a bottle of Malbec before a Sunday night out with a girlfriend, they were the perfect sinful little treat!