Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
AU
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Vegan Food & Living Magazine > Junk food - June 2019 > Wakey wakey! Breakfast RECIPES

Wakey wakey! Breakfast RECIPES

Set yourself up for the rest of the day with a healthy and hearty jump start…

Chocolate chip pop-tarts

By Holly Jade from The Little Blog of Vegan (www.thelittleblogofvegan.com)

Makes 6 | Prep 10 mins | Cook 10 mins | Calories 128 (per tart)

1 sheet of vegan puff pastry – I use JusRol

Biscoff spread dairy-free chocolate chips dairy-free milk

1 Preheat the oven to 180°C/Gas Mark 4 and line a baking tray with greaseproof paper.

2 Unroll the puff pastry sheet and cut into equal rectangles measuring about 7.5x10cm (3x4in).

3 Add 1 tsp Biscoff spread and a few chocolate chips into the centre of half of the squares.

4 Lay the remaining squares over the filling and seal the edges by crimping the edges of the pastries with a fork.

5 Repeat for all 6 pastries.

6 Brush some dairy-free milk on the top of the pastries.

7 Place the pastries onto the lined baking tray, place in the middle of the preheated oven and bake for about 8-10 minutes or until golden in colour.

8 Once the pop-tarts come out of the oven, drizzle some more Biscoff spread over the top and add with a few chocolate chips (optional).

TIP Best enjoyed fresh and warm on the day of making. Store in a sealed container in the fridge and best eaten within a few days.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - Junk food - June 2019
If you own the issue, Login to read the full article now.
Single Issue - Junk food - June 2019
$7.99
Or 799 points
Annual Digital Subscription
Only $ 5.50 per issue
SAVE
31%
$65.99
Or 6599 points
Monthly Digital Subscription
Only $ 5.99 per issue
SAVE
25%
$5.99
Or 599 points

View Issues

About Vegan Food & Living Magazine

In the mood for some vegan junk food? We've got the recipes to delight and inspire in the June issue of Vegan Food & Living, ranging from our tofish and chips cover star to pizza, mushroom, potato and leek pie and Biscoff cookie cups. Also this issue, we check out the wonders of watercress, cook up a feast on the barbecue and revel in pasta dishes under 500 calories. Also this issue, we explore whether non-vegan companies have a place in the vegan world, discover all about lab-grown meat, find out what should feature in the perfectly balanced vegan diet and embrace sustainable vegan fashion.