Grain-Free Hamentashen

by Shoshana on March 7, 2014 · 5 comments

Post image for Grain-Free Hamentashen

Holidays are a time where we all tend to let loose a little. Especially when it comes to food. It is a good excuse to have that one extra cookie or an extra serving of cake. I believe there is nothing wrong with occasionally overindulging on special occasion. The traditional foods we associate with each holiday are an integral part of how we celebrate. It is hard when food allergies or sensitivities prevent us from enjoying the nostalgic foods that everyone else is enjoying. Because of that I do my best to make sure there are always holiday treats that everyone can enjoy.

Like these hamentashen. They are grain-free (paleo), refined sugar free, can be vegan, and still they are truly delicious. They are healthy enough that when my kids saw them sitting on the counter in the morning and asked for one for breakfast I didn’t feel bad about giving in. Even better, they still taste like a treat. We all love them. All day the kids talked about how funny it was that I let them have cookies for breakfast! While nothing will take the place in my heart of my standard hamentashen recipe (it is my interpretation of my grandmother’s recipe) these are the hamentashen that I have been making for us to snack on throughout the Purim season. (If you are looking for a gluten-free hamentashen recipe that tastes almost exactly like standard hamentashen try this gluten-free recipe instead)

Grain-Free Hamentashen

Ingredients

3 cups (12 oz) finely ground blanched almond flour

1/2 teaspoon salt

1/2 cup organic shortening

1 egg*

2 tablespoons honey*

1 tablespoon vanilla extract

Mixed Berry Chia Jamfor filling

*to make these vegan substitute the egg for one tablespoon ground flax seeds combined with 3 tablespoons water. Refrigerate for 15 minutes until thick before using in the recipe. Substitute agave for the honey.

Preparation

Combine the almond flour and salt in a large bowl. In a smaller bowl, mix together the oil, egg, honey, and vanilla. Mix the wet ingredients into the dry.

Roll the dough into 1 inch balls; place them on a parchment paper lined baking sheet, then press flat into small circles

Scoop one teaspoon of filling into each circle of dough. Fold the dough in from three sides and pinch the corners to form a triangle shaped cookie.

Bake at 350° for 10-12 minutes until dough is golden brown. Cool on the baking sheet.

Recipe adapted from Elana's Pantry

http://www.couldntbeparve.com/2014/03/grain-free-hamentashen/

Share

{ 4 comments… read them below or add one }

Vicky and Ruth / May I have that recipe? March 9, 2014 at 7:01 pm

You are right this recipe is good enough to eat for breakfast. Fantastic!

Reply

Shoshana March 11, 2014 at 2:10 pm

I will admit, I have been enjoying them for breakfast this week.

Reply

Laura March 10, 2014 at 4:36 pm

Oh, you used the chia jam in hamantaschen. Fantastic idea.

Reply

Shoshana March 11, 2014 at 2:09 pm

thanks! It was the perfect texture for the filling.

Reply

Leave a Comment

Spam Protection by WP-SpamFree

{ 1 trackback }

Previous post:

Next post: