Here is a recipe for grain-free hamantaschen. Hamantaschen is a pastry traditionally served during the Jewish holiday of Purim.
- 11 oz 11 oz 11 oz Prunes (dried plums), pitted and chopped
- 1 cup 1 cup 1 cup Raisins
- 3/4 cup 3/4 cup 3/4 cup Water
- 1/3 cup 1/3 cup 1/3 cup Lemon Juice
- 2 cups 2 cups 2 cups Blanched Almond Flour
- 1 cup 1 cup 1 cup Arrowroot Flour, + 1/2 cup for dusting
- 1 tsp 1 tsp 1 tsp Himalayan Pink Salt
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- 1/2 cup 1/2 cup 1/2 cup Maple Syrup, Pure, + 1 tbsp for filling
- 1/4 cup 1/4 cup 1/4 cup Coconut Oil, Organic, melted
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a medium sized sauce pan, add the prunes, raisins, water, lemon juice, and maple syrup. Heat over medium heat.
- Bring filling to a boil, while stirring. Continue to stir frequently, while "mashing" the filling with a wooded spoon.
- Once the liquid has reduced, and you have a thick filling of plump prunes and raisins, remove from heat and set aside for filling the cookies.
- Preheat oven to 350 degrees.
- In a large mixing bowl, stir together the almond flour, arrowroot, and salt.
- Add in the vanilla extract, maple syrup, and melted coconut oil. Stir until all ingredients are combined and you have a ball of cookie dough. **You can use your hands for this as well.
- Place ball of dough on to a sheet of parchment paper, adding additional arrowroot flour and kneading the dough until it is firm enough to be rolled and cut into shapes.
- Place another sheet of parchment paper over the dough, and roll into a 1/4 inch thick layer.
- Dust dough with additional arrowroot, as well as dip the cookie cutter in arrowroot flour, so the dough does not stick.
- Carefully cut circles in the dough, and remove the excess dough from around the circles.
- Add about a teaspoon (give or take) of filling to the center of the cookies, and carefully fold three sides in, making a triangular shape. Pinch the corners in to seal the cookies.
- Transfer the parchment to a baking sheet, and bake cookies for 20 minutes. Remove from oven and place on a cooling rack.
- Repeat this process using a fresh sheet of parchment, for the remainder of the dough, until you have used all of the cookie dough.
- Any remaining filling can be frozen and saved for future use.
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About This RecipeCookies Dairy Free Egg Free Nightshade Free Pescetarian Shellfish Free
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We love these. I made them for my husband’s grandmother on her birthday two years ago and again last year. She told me I make hamentaschen as good as any Jewish lady,which is the highest praise (given that I am not Jewish) . Sadly, she passed on at the end of last year,but I made them again for her birthday this year. They are absolutely delicious and I will make them every year in her memory.
Just made them today. They came out fantastic. Really delicious and taste as a “real deal”. My daughter who is a very picky eater, loved them too, Will be making them again on Sunday for big family dinner.
This recipe link changed overnight. 2 days before Purim I made it (without eggs, ghee, or casava) and they came out awesome! They were super easy & pareve too! I was stoked. Then next day (1 day before Purim) I tried to make another big batch for the holiday and the recipe was suddenly totally different. I’m so confused as to what happened, and not sure who thought the timing of that was a good idea 😳 I happened to get lucky because I wrote down the basics on paper. (Phew!) Can’t help but wonder how many people bookmarked this recipe and will be shocked when they go to make these and realize they’re missing ingredients (or can’t serve them to their vegan friends😂) I definitely suggest that the creators make 2 SEPARATE recipes for hamentaschen and return this link to its original. The first one was way less complicated anyway.
The recipe has been changed back. Just to give a little insight: We were updating this to a newer and easier recipe (fewer steps, fewer things to make, like the filling). The ingredients indeed are different, and we think the new recipe will yield a better, more pliable dough. We will post it as a new recipe, and apologize for any confusion.