This recipe was originally published in 2016.
Bless your gluten-free heart! You deserve an adorable vegan, gluten-free pie pop with yummy fruit filling and a gluten free crust. This recipe by Sarah’s Bakes Gluten Free yields enough to share with the ones you love!
Yields 15 popsIngredients
- 1½ C Sarah's gluten free flour blend
- 2 Tbsp cane sugar
- ½ tsp salt
- 4 Tbsp Earth Balance vegan butter, cold
- 3 Tbsp Spectrum organic non-hydrogenated shortening
- 4-6 Tbsp ice-cold water
- ½ C strawberry, raspberry or cherry jam
- 2 Tbsp So Delicious Dairy Free Coconut Milk or Almond Milk
- 2 Tbsp cane sugar
- 15 lollipop sticks
Directions
1Sift together flour blend, sugar and salt. Add vegan butter and shortening. Using pastry cutter, combine ingredients until resembles a course meal. Pour in 4 tablespoons cold water. Continue to blend until dough comes together (add another tablespoon of water if needed). Pat dough into round disc, wrap in plastic wrap and place in refrigerator for an hour or until ready to use.
2Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. Place dough onto large piece of plastic wrap and top with another piece of plastic wrap. Roll out until 1/4-inch thick. Remove top piece of plastic wrap. Using heart-shaped cookie cutter, cut out 24-30 hearts. Repeat with remaining dough if necessary.
3Place half of hearts onto prepared cookies sheets, leaving room for lollipop sticks (I put 6 hearts on each pan). Fill each heart with about 2 teaspoons jam, leaving edges clean. Press lollipop stick into bottom of jam-filled hearts. Top with additional heart. Crimp edges with fork. Brush each heart with coconut milk and sprinkle with cane sugar.
4Bake pie pops for 20-24 minutes, until edges are golden brown. Carefully place pie pops on cooling rack to cool completely.
