For the Chia Jam:
- 250g fresh or frozen strawberries
- 4 tbsp chia seeds
- 4 tbsp maple syrup or honey
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For the Pop Tarts:
- 130g plain white spelt flour
- 130g wholegrain spelt flour
- 150g butter, cold and diced
- 1-2 tbsp cold water
- 1 whisked egg
- 1-2 tbsp milk
- 100g icing sugar
- Freeze-dried strawberry powder, for dusting
- Place strawberries and maple syrup or honey into a pot over a medium heat. Bring to the boil and leave to simmer for 10 minutes. Mash up the strawberries, stir in the chia seeds and mix well to combine.
- Mix together cornstarch and lemon juice, add to the pot and whisk to combine. Leave to simmer for 5 minutes. Set to one side to cool.
- Place flour and cubes of butter into your food processor. Blend to combine. If the mixture comes to form a ball you don’t need the water. Add ½ tbsp of cold water at a time until the mixture comes together to form a dough if necessary.
- Divide into two even balls, wrap in cling film and place into the fridge for at least 30 minutes.
- Preheat your oven to 180C (350F).
- Roll out each piece of pastry between two pieces of parchment paper to form large rectangles.
- Slice using a ruler and a sharp knife or a pizza cutter to form 4 rectangles approximately 12 cm by 6cm.
- Repeat with the other piece of dough.
- Place four pieces of the pastry onto a baking sheet, brush with whisk egg lightly or milk.
- Place 1 tbsp of the chia jam into the centre. Top each a second piece of pastry. Press around the edges with a fork to seal. Brush the top of each with egg or milk.
- Create 6-9 little holes in the top of each with a toothpick or cake tester.
- Bake for 20 minutes. Allow to cool on the tray for 5 minutes and then transfer to a wire rack to cool fully.
- Whisk together the icing sugar and milk.
- Add a level tbsp of icing on top of each of the pop tarts. Sprinkle with freeze-dried strawberry powder or sprinkles. Allow to set for 10 minutes before eating.
Recipe courtesy of Chia Bia.
The pop tarts can be reheated in an oven at 180C (350F) for 5 minutes or eaten cold. They will keep for three days in a seal tight container at room temperature or in the fridge for up to five days.