Let’s talk about our fillings. Our Blueberry Toaster Pastries add a nostalgic gift to our adulthood. These pastries will satisfy your sweet tooth while giving your body 12 live and active probiotic cultures to help support a healthy microbiome. A crispy but soft outer pastry are egg washed together by a fruity blueberry jam made with our protein-rich Farmer’s Cheese.
Cultured Dairy: The Nutrition Benefits You Actually Need to Know
With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is vital to our health. Although additional factors such as stress, antibiotic usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices is one of the easiest ways to support the microbiome.
Several studies have shown a strong association between the gut-brain-microbiota. Probiotics introduced to the gut have been found to support immunity, improve allergies, and improve digestion.
Studies have shown that reduced diversity of healthy gut bacteria during early years is associated with an increase in food allergies during school age years. In addition, kefir made from whole fat milk helps absorb key nutrients such as Vitamins A, D, E, and K. Vitamin K is important because it helps your bones absorb calcium. It’s important to know that kefir contains a special trio: vitamin D, K, and calcium – all three crucial elements to support bone health.
Prebiotics + Probiotics = a Healthy You
Prebiotics are non-living, non-digestible carbohydrates naturally found in a variety of foods. Your body actually can’t digest probiotics, so they’re what probiotics feed off of to remain actively working in your digestive system. They help the digestive system by promoting the growth of good bacteria. Prebiotics and probiotics work together in balance to make sure our digestive system stays on track and regular. Research has found that consuming a variety of prebiotic and probiotic food sources may improve your body’s natural functions, including both your immune and digestive system.
- For Filling:
- 4 cups of blueberries
- 1/4 cup Farmer Cheese
- 1/4 cups sugar, plus more if needed
- 1 tbsp gluten free flour
- 1 tbsp hot water
- Water as needed
- 2 1/2 cups gluten free flour
- 1 cup cold unsalted butter, cubed
- 1 1/2 tbsp sugar
- 3/4 tsp salt
- 2 egg yolks
- 4 tbsp Organic Plain Whole Milk Kefir
- About 2 whole eggs, for egg wash
- Lavender Icing:
- 1 1/2 cups powdered sugar - more if needed
- 1 1/2 tbsp Organic Plain Whole Milk Kefir
- 1/2 – 1 tsp grade A edible lavender (to taste), crushed with hand
- 2 tsp of blueberry puree
- Filling Directions:
- In a medium sauce pan over medium heat, cook down the blueberries and sugar until it becomes liquified. Take out half of the mixture and set aside for icing.
- Mix together hot water and cornstarch and add it to the blueberry mixture.
- Add in salt and more water if needed to keep it as a Jam consistency,
- Remove from the heat and mix together with farmer cheese. Set aside.
- Pop Tart Pastry Directions:
- Whisk together the flour, sugar and salt in a large bowl. In a food processor cut the butter into the flour mixture until pea-sized.
- In a small bowl, whisk together the egg yolks and kefir. Add to the flour and mix until it comes together, adding a tablespoon more of cream at a time if needed. Don't over mix, you can tell it is done when it’s not crumbly, and the dough no longer sticks to the sides of the bowl.
- Divide the dough into two pieces. Kneed it into a disk and refrigerate for 30 mins.
- Once the dough has chilled, roll out into 6x16in rectangle.
- Cut the rectangle into smaller rectangle measuring 3x4in for a total of 16 rectangles. Poke holes in 8 of them - those will be the tops of your tart.
- Place the 8 rectangles you’ll be using as the bottom on a baking tray lined with parchment paper. Whisk one of the eggs in a small bowl to use as egg wash; brush onto all four sides of each rectangle on the tray.
- Place a spoonful of the blueberry/farmer cheese jam mixture in the center of each bottom layer. Do not over fill, and leave room on the sides for the top. Spread the whisked egg around the corners of each pastry.
- Place the tops that you’ve pricked with a fork on each pre-filled base. Seal the edges properly with your fingers, and then with a fork. Chill in the fridge for at least 30 minutes. Preheat the oven to 400 Degrees F.
- Using the other egg as egg wash, brush onto the entire tops of the pop tarts.
- Bake for about 25 minutes, until golden brown. Transfer to a wire rack to cool. If you cant fit all of the pop-tarts on your baking sheet, make sure you keep the ones that aren't baking in the fridge to keep cool.
- Icing Directions:
- Strain blueberry puree mixture from step 1 in a bowl. Add in all ingredients except the extra lavender for garnish and whisk until smooth.
- Spoon on in a thick layer and sprinkle the pop tarts with extra lavender buds while the icing is still wet. Enjoy!