Make Mornings Pop with These Homemade Breakfast Tarts by CoffeeFlour
CoffeeFlour has a way to make mornings pop again. Poptarts are a crave-worthy childhood classic, but it’s no secret that they aren’t exactly the healthiest way to start your day. Fortunately, the CoffeeFlour Lab has been hard at work whipping up a healthier recipe for homemade Brown Sugar Breakfast Tarts. They’re just the treat you need to make you feel like a kid again, but with a grown-up nutritional boost to help you start your day off strong. They’re tasty enough to turn anyone into a morning person, and they’re pretty cute to boot!
For the uninitiated, CoffeeFlour is a revolutionary new product made from dried coffee cherries. Unlike coffee beans, coffee cherries have a fruity, earthy taste similar to dried fruit. CoffeeFlour itself contains about as much caffeine as chocolate–just enough to perk you up at the breakfast table–plus heaps of nutritional value. Per gram, CoffeeFlour has more fiber than whole grain wheat flour, more protein than fresh kale, more potassium than a banana, more antioxidants than a pomegranate, and more iron than fresh spinach. What a way to make mornings pop again!
CoffeeFlour is great for your body and great for your tastebuds, not to mention great for the planet. Baking it into breakfast tarts is just one of many ways to reap its benefits–though this way is possibly the most nostalgic!
Brown Sugar Breakfast Tarts with CoffeeFlour
Breakfast Tart Pastry
½ cup CoffeeFlour
2 cups + 2 Tbsp All Purpose Flour
1 tsp Salt
3 Tbsp Cold Butter, cubed
⅔ Cups Shortening
½ cup + 1 ¾ Tbsp Cold Water
1 egg, for washing pastry sides
Breakfast Tart Filling
½ cup + 1 Tbsp Brown Sugar
1 ½ tsp Ground Cinnamon
½ tsp CoffeeFlour
Mix all ingredients together
Breakfast Tart Glaze
1 cup loosely packed Powdered Sugar
1 Tbsp Milk
½ tsp Cinnamon
½ tsp Vanilla
Mix all ingredients together
- In a mixing bowl with the paddle attachment, mix the flours, butter, and shortening until pea-sized balls form. Slowly stream in the water until the dough comes together.
- Divide the dough into two equal pieces. Wrap the separate dough balls in plastic wrap and refrigerate for at least one hour. Dough will appear wetter than your typical pie or pastry dough; the CoffeeFlour will absorb the extra water as it chills.
- Take one package of chilled dough out of the bridge. Roll into a rectangle about 1/8 of an inch thick and about 9×12 inches total in size. Trim off the sides of this rectangle as needed.
- Cut dough into three even sections, then cut each of these sections into three additional sections of equal size.. You should have 9 rectangles of dough, each 3×4 inches. These will be the bottoms of your breakfast tarts.
- Place rectangles on a baking tray lined with parchment and refrigerate.
- Repeat steps 3-5 with the second package of chilled dough. These will be the tops of your breakfast tarts.
- Brush the bottom rectangles with raw egg. Spoon a tablespoon of filling onto the center of the dough and spread, living 1/4 inch of space on each side for sealing. Brush the breakfast tart “tops” with raw egg. Place on top of the filled bottoms, egg wash side down.
- Seal the edges by crimping with a fork. Poke holes in the tops of each pastry to allow steam to escape.
- Turn the oven on to 350 degrees F. Place the ready-to-bake breakfats tarts in the refrigerator and chill for an additional 20 minutes as your oven preheats.
- Bake at 350 degrees for 25-30 minutes.
- Cool completely before glazing.
These brownies will make mornings pop again.
CoffeeFlour Deep Dark Brownie
1 1/4 cup all purpose flour
1/4 cup CoffeeFlour®
2 T. dark cocoa powder
1 T. kosher salt
11 oz. dark chocolate, 65-70%
2 sticks unsalted butter, cubed
1 1/2 cup dark brown sugar, firmly packed
1/2 cup sugar
5 eggs, room temp
1 1/2 t. vanilla extract
(BAKER’S NOTE: it is important to always work this batter with a spatula. Never use a whisk as any incorporated air will adversely affect the final texture)
- Preheat a convection oven to 350F.
- Combine first 4 ingredients in a bowl and set aside.
- Combine the eggs and vanilla using a fork.
- Melt chocolate and butter in a large bowl over a simmering water bath, stirring with a rubber spatula. Remove bowl from heat and add sugars, stir until dissolved and allow to cool slightly before adding eggs.
- Once cooled, add the eggs making sure to combine thoroughly with a rubber spatula. Once eggs have been incorporated, fold in dry ingredients.
- Spread batter into a greased and parchment lined 9×9 pan. Bang out any air bubbles and bake until a wooden skewer comes out clean (25-30 minutes).
Allow to cool COMPLETELY before cutting, or chill if needed. Keeps 3-5 days wrapped at room temperature or can be frozen for up to 2 months.