This weekend's weather is going to be one for the record books. And while you're probably going to do your fair share of whining about it (105 degrees SUCKS, we're with you!) you can also do something about! Stone fruits (cherries, peaches, apricots, plums, etc.) are absolutely delicious right now and are available from lots of local growers. You can use their juice (even with pieces of their fruit in them) and purees to make refreshing frozen pops all summer long. We also used Greek yogurt mixed with local honey as the last layer of each pop, but you can omit if dairy isn't your thing.
Gluten-Free Pop Tarts
So, they don't have the ease of a cardboard box and a foil pouch, but these also aren't filled with ingredients you can't pronounce and dyes that do funky things to you either. Our version of pop-tarts are made with our gluten-free pie dough and are filled with almond butter and black raspberry jam. If this combo is a little too fancy pants (we get it... it's a pop-tart) you can always fill it with whatever you like: Brown sugar and butter. Strawberries and sugar. Chocolate sauce. We don't judge. These would make a great Father's Day Breakfast treat. He did help give you life, after all. So the least you can do is buy him some socks and make him some health(ier) pop-tarts.