A fun twist on an old classic that is both gluten and dairy free!
Rainbow Pop Tarts
- 2 ½ cups Cup4Cup flour (or regular flour if gluten doesn't bother you!)
- 1 tbsp. granulated sugar
- 1 tsp. salt
- 1 cup MELT, cold (or 1 cup butter if dairy doesn’t bother you!)
- ¼ cup ice water
- Preheat your oven to 400 degrees.
- In your Vitamix, mix together flour, sugar and salt.
- Add in cubes of MELT as cold as you can get it. I put mine in the freezer for about two hours prior to make sure it was COLD.
- Blend on low until mixture begins to come together.
- Slowly add in ice water little by little until mixture begins to get sticky. You might not need all of your ice water!
- Blend on low until mixture comes together completely in a ball at the bottom of your Vitamix.
- Remove the dough ball from your canister and separate it into 5 different bowls.
- Using food coloring gel, dye each dough ball a new color.
- Divide each colored dough ball into two equal parts and roll it into a “snake” shape.
- Line up all the colors (alternating whatever pattern you like!) in a straight line and gently twist into one large ball.
- *It is important here that you don’t twist it too much as the colors will muddle and you’ll get grey! No fun!
- When slightly mixed, form your ball into a flattened circle and refrigerate for two hours.
- Remove from refrigerator and place onto a slightly floured flat surface.
- Using a rolling pin, carefully roll out your dough as flat as you can without muddling the colors.
- Take a cookie cutter (I chose a star shape!), cut out as many shapes as you can, keeping in mind that each pop tart requires two pieces.
- *Because of the rainbow effect, once you roll out this dough once, it is difficult to re-roll and still achieve the vibrant colors, so it’s important to get it as flat as you can the first time!
- On a greased cookie sheet, lay out half your shapes.
- Now is the fun part – filling! I did a mixture of equal parts cinnamon and sugar, but next time I’m going to use some sort of jam! Put 1 tbsp. of your filling on each shape.
- Top each shape with another cut-out, making sure to line up the sides.
- Using the tongs of a fork, smash down all the sides, making sure to make a seal between the edges. You don’t want to lose any of your delicious filling!
- Bake at 400 for 15 minutes, or until the sides of your pop tarts start to look slightly browned.
- Let cool completely.
- Because mine were loaded with sugar on the inside, I just wanted a simple glaze. I took 1 cup confectioner’s sugar mixed with ½ cup coconut milk to make a glaze. It WILL be running, so make sure you have something underneath your cooling rack to catch all the extra. While your glaze is still wet, toss on some colorful sprinkles!
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