Happy Valentine’s Day! I finally got a chance to write out my Rainbow Pop Tarts recipe and I hope you are as excited as I am! I will be honest – I’m not a huge fan of the whole Valentine’s Day schtick, but I do like any excuse to tell my friends and family just how much I love them. I’ll be frank – usually that means I make them food. Dinner food, dessert food, lunch food, snack food. You see where this is going. Most people’s love line is directly linked to their stomach…or maybe that’s just me. In any case, these rainbow pop tarts are the perfect way to say ‘I love ya!’, impress the unicorn-lover in your life or to simply just enjoy for yourself!
Rainbow Unicorn Pop Tarts
Vitamix Rainbow Pop Tarts
I have seen lots of different colorful pop tart recipes floating all around the internet but I always struggled with them because 1. Gluten and 2. Dairy.
THERE HAS GOT TO BE A FREAKING WAY AROUND THIS! And so today, I bring to you – colorful and delicious gluten free, dairy free rainbow pop tarts that can be made entirely in your Vitamix.
Mind = blown. Let’s get right to it so you can be eating these colorful delights ASAP.
Rainbow Pop Tarts Recipe
You Will Need:
2 1/2 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!)
1/4 cup ice water
1. Preheat your oven to 400 degrees.
2. In your Vitamix, mix together flour, sugar and salt.
3. 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.
4. Blend on low until mixture begins to come together.
5. Slowly add in ice water little by little until mixture begins to get sticky. You might not need all of your ice water!
6. Blend on low until mixture comes together completely in a ball at the bottom of your Vitamix.
7. Remove the dough ball from your canister and separate it into 5 different bowls.
8. Using food coloring gel (I use these), dye each dough ball a new color.
9. Divide each colored dough ball into two equal parts and roll it into a “snake” shape.
10. 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!
11. When slightly mixed, form your ball into a flattened circle and refrigerate for two hours.
12. Remove from refrigerator and place onto a slightly floured flat surface.
Gluten Free Pop Tarts
13. Using a rolling pin (I prefer French style rolling pins like this one for the length – no crease lines!), carefully roll out your dough as flat as you can without muddling the colors.
*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!
14. 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.
*Again, be mindful to cut as many piece as you can from your first roll – the second one won’t look nearly as pretty!
15. On a greased cookie sheet, lay out half your shapes.
*They don’t spread, so don’t feel like you need to leave a huge gap on your cookie sheet like I did!
16. 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.
17. Top each shape with another cut-out, making sure to line up the sides.
18. 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!
19. Bake at 400 for 15 minutes, or until the sides of your pop tarts start to look slightly browned.
20. Let cool completely (I waited more than 3 hours, because the gooey cinnamon centers just kept the inside temp high!).
These would be delicious without any sort of topping, but go big or go home, right? BAM!
21. Because mine were loaded with sugar on the inside, I just wanted a simple glaze. I took 1 cup confectioner’s sugar mixed with 1/2 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!
EAT IMMEDIATELY! 🙂
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