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I love hamantaschen so much, but I recently went gluten free, so I had to come up with a way to enjoy the jam filled delicacies but without the enriched flour, sugar and trans-fat loaded margarine. I created a recipe for these soft, buttery hamantaschen that taste like you're biting into a cloud. So here it is. There are several ways to make this recipe and all are delicious.
Hamantaschen Recipe:
Dough:
1 stick earth balance (made from canola oil) softened or 1 stick grass fed butter (for dairy hamantaschen) or 1/2 cup avocado oil
1/2 cup coconut sugar and 1/4 cup maple syrup mixed to form brown sugar or 3/4 cup coconut sugar
1 large organic egg
1 teaspoon pure vanilla extract
1 teaspoon organic vanilla sugar (Grain Brain brand)
3 cups oat flour or 2 1/2 cups oat flour and 1/2 cups almond flour (softer, more delicate dough) or 3 cups spelt flour (contains gluten) or 3 cups Korasan flour (contains gluten)
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 jar of organic, no sugar added fruit preserves
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the rest of the ingredients in a stand mixer and beat until a dough forms, add more flour if the mixture is too liquidy.
Divide the dough into two equal portions. Roll out one portion of dough on a lightly floured surface to about 1/8 inch thick.
Use a round cookie cutter or the rim of a glass to cut out circles of dough, about 3 inches in diameter. I use this handy set from Amazon
Spoon a small amount of filling (about 1 teaspoon) into the center of each dough circle.
To shape the hamantaschen, fold up the edges of the dough circle to form a triangle, pinching the corners tightly to seal in the filling. Make sure the filling is still visible in the center.
Place the filled hamantaschen on the prepared baking sheet, leaving a little space between each one.
Repeat the process with the remaining dough and filling.
Bake the hamantaschen in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
Allow the hamantaschen to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your homemade hamantaschen! They can be stored in an airtight container at room temperature for several days.
Enjoy! These freeze well while still in dough form.
Until next time,
Libby
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