Raspberry Jam Pastry Squares

I don’t know about you, but being a child of the 80’s and 90’s, Pop-Tarts were a staple of my diet.  I remember the joyful feeling I had every time the toaster would finally CHING CHING!!!  And up would jump the sweet flaky pies!  My fingers would itch to reach out and grab the tasty treasures even though they were too hot to touch right away.  I didn’t care.  What was a mild sting on my skin compared to the warm, fruity insides of those flaky, golden pastries?  Not.A.Thing.

These days, there are sooooo many ingredients in the brand name Pop-Tarts, the third of which is high fructose corn syrup.  So when Justin found this recipe and said it reminded him of homemade ones, I immediately reminded him of the raspberry jam we’d purchased at a farmer’s market the weekend before {Heidi’s Organic Raspberry Farm, so delicious!}.  We couldn’t find whole wheat graham flour at our local Sprouts grocery store, so we used chickpea flour instead.  If there was a real difference, we didn’t notice at all.  These pastries were so delicious and they brought me back to a simpler time when the biggest decision I had to make was which flavor to have.

Raspberry Jam Pastry Squares
Click HERE for the recipe!

Raspberry Jam Pastry Squares from UnrulyBliss.com

Raspberry Jam Pastry Squares from UnrulyBliss.com