High-Protein Toddler-Friendly Poptarts

Clean Ingredients • Protein-Rich • Naturally Sweetened

These little poptarts are made with almond flour, tapioca, and protein powder for a nutritious, crumbly crust that’s toddler-approved. Filled with a fiber-rich raspberry-spinach chia jam and optionally topped with a pink coconut cream glaze, they’re perfect for growing bodies (and mamas who sneak a bite too).

Ingredients (Makes ~8-10 mini poptarts)

Crust

• ¾ cup almond flour

• ¾ cup tapioca starch

• ¼ cup plain protein powder

• 1 tbsp maple syrup

• ½ cup ghee

• 1 whole egg

• Optional: pinch of cinnamon or vanilla extract for cozy warmth

Filling

• 1 cup organic raspberries

• 2 tbsp water

• 2 tbsp chia seeds

• 2 tbsp collagen peptides

• 1 cup finely chopped spinach

Optional Pink Glaze (for kids 2+)

• 2 tbsp raspberry puree or juice

• 1-2 tsp maple syrup or date syrup

• 2 tbsp coconut cream

• Optional: tiny pinch beet powder for bright pink color

Instructions

Make the filling

• In a small saucepan, combine raspberries, water, chia seeds, collagen (if using), and spinach.

• Simmer 5-7 minutes, stirring often, until thick like jam.

• Cool completely.

Make the crust dough

• In a bowl or food processor, blend almond flour, tapioca starch, protein powder, cinnamon or vanilla.

• Add ghee (or coconut oil), maple syrup, and egg.

• Mix or pulse until it comes together into a soft dough.

• Chill 30-60 min to firm up for easier rolling.

Shape & fill

• Roll dough between two pieces of parchment to about ¼” thick.

• Cut into small rectangles or use a cookie cutter for fun shapes.

• Add a small dollop of jam to half the pieces.

• Top with another piece, press edges to seal, crimp with a fork, and poke a few holes.

Bake

• Bake at 350°F for 18-20 min, until edges are lightly golden.

• Let cool completely so they set up nicely.

Optional glaze

• Whisk together raspberry juice, maple syrup, and coconut cream until smooth.

• Drizzle or spread on cooled poptarts. Add beet powder if you’d like a vibrant pink color.

Notes

Ingredient Benefits:

• Almond flour & ghee = Healthy fats for brain, hormone & skin health.

• Tapioca starch = Easy to digest, gives tender texture.

• Protein powder & collagen = Builds tissues & helps postpartum skin + hair recovery.

• Raspberries & spinach = Rich in antioxidants & hidden greens for toddlers.

• Chia seeds = Gentle fiber & omega-3s that support digestion & inflammation balance.

• Coconut cream = Adds healthy fat that’s also toddler brain fuel.

Serving Suggestions:

• Serve with a small bowl of yogurt or a smoothie for a balanced snack.

• Pack in lunchboxes or bring along on park days.

• Lovely as a weekend breakfast treat alongside scrambled eggs.

Storage Tips:

• Fridge: Keep in an airtight container up to 5 days.

• Freezer: Wrap individually after baking & cooling. Freeze up to 2 months.

• To reheat: Toast briefly in the toaster oven or warm in a 300°F oven until just heated through.