In tribute to the Powhatan princess’s love of nature, these whimsical allergy-friendly treats are fashioned after her light feathery earrings. Coconut oil and coconut milk lend them a wonderful nondairy flavor
Allergy Friendly: Pocahontas’s Piecrust Feather Pops
- 1 1/4 cups gluten-free, nut-free all-purpose flour, plus more for rolling out the dough
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Dash cinnamon
- 1/4 cup coconut oil
- 1/3 cup ice water
- 1 cup gluten-free confectioner’s sugar
- 6 to 7 teaspoons coconut milk
- 1/4 teaspoon vanilla extract
- Pocahontas’s Piecrust Feather Pops Template
- Lollipop sticks
Whisk together the flour, sugar, salt, and cinnamon in a small mixing bowl. Chill the bowl in the freezer for 15 minutes.
Meanwhile, print out the template and cut out the feather shapes. Set the cutouts aside for now.
Heat the coconut oil in a small microwavable bowl until melted, about 15 to 18 seconds.Let the melted oil cool until it is no longer hot but still liquid.
Slowly drizzle the oil into the bowl of chilled flour, raking it through the mixture with a fork as you do. Chill the mixture for another 15 minutes. Then break up the bigger clumps. An easy way to do this is to transfer the mixture to a plastic bag, roll over the bag with a rolling pin, and then return the flour mixture to the bowl.
Sprinkle the ice water over the flour mixture a little at a time until you can gather the flour into a soft, slightly sticky ball. Divide the ball into two equal portions. Dust each portion with a little more flour and then shape it into a flat disk.
Turn on the oven to 375 degrees F. While it heats, wrap one of the dough disks in plastic, and put it in the refrigerator to keep cold. Set the other disk on a flour-dusted sheet of waxed paper, and use a flour-dusted rolling pin to roll out the dough to a thickness of about ¼ inch.
Place one of the paper template feathers on top of the dough, and use the tip of a kitchen knife to carefully cut through the dough along the edge of the paper. Use a spatula to transfer the dough “feather” to an ungreased baking sheet. Gently but firmly press the upper half of a lollipop stick into the dough at the base of the feather, just deep enough for it to hold in place.
Repeat step 7 to create as many more feather pops as you can from the remaining rolled dough, using both templates for variety. Space the cutouts equidistant apart on the baking sheet. Bake the pops in the heated oven until the bottoms are golden brown and the tops just begin to brown along the edges, about 10 to 15 minutes. Use a spatula to transfer the pops to a wire rack to cool completely.
Use the second dough disk to make another batch of pops, and let them cool.
To make the glaze, sift the confectioner’s sugar into a small bowl. Stir in the coconut milk a little at a time until you have a smooth spreadable icing.
Frost the pops, and set them aside for twenty minutes or so to let the icing firm up a bit. Then, use an extra lollipop stick or a wooden kitchen skewer to lightly etch a “quill” line in the glaze down the center of each feather. Enjoy!