Hamantaschen
Recently I was paid a visit by the lovely Eve who not long ago gave up gluten and white sugar. We had tea in my kitchen and chatted about things, oh, I don't really remember what, just that we had such a pleasant time together. It wasn't really the content of our conversation (that was great), it was more about making a connection.
Eve emailed me yesterday asking for a gluten free Hamantaschen recipe. While I do have this one from last year, I wanted to create something for Eve that was every bit as tasty, though maybe just a bit less fussy. I do love my old Hamanataschen recipe, however, sometimes we want Hamantaschen express, also known as McHamantaschen.
And here it is! Your drive through gluten free, dairy free treat for Purim.
2 cups blanched almond flour
½ teaspoon celtic sea salt
2 tablespoons grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
1 tablespoon water
some raspberry jam
- In a large bowl, combine almond flour and salt
- In a smaller bowl, combine oil, agave, vanilla and water
- Mix wet ingredients into dry
- Chill dough in refrigerator 1 hour
- Roll out dough between 2 pieces of parchment paper
¼ - ½ inch thick
- Cut dough into circles (size of your choosing)
- Make a light indentation with your forefinger in the center of each circle
- Drop ½ teaspoon of raspberry jam into the center of each circle
- Fold the dough in to create 3 sides; pinch each of the 3 corners to form a triangle shaped cookie
- Bake at 350° for 8 minutes until cookies are golden brown around the edges
- Serve
. I used a scalloped cookie cutter that was 1 ¾-inches in diameter and rolled my dough to approximately ¼ inch thick; my yield was around 2 dozen little cookies. It was challenging to get an exact yield as my younger son was eating these almost as fast as I baked them.
Tonight, my older son and I sat and discussed the ingredients list and method for this recipe. He was not happy that I did not have an exact measurement for the raspberry jam. I don't. Again, that is really dependent on the size of your cookies and how much of a jam-a-holic you are.
We also talked about the corners of the Hamantaschen. In some of the first batches I made, the corners opened up during baking. To remedy this, I pinched them together while still warm and they looked just fine.
In later batches I pinched the dough very firmly and it did hold together during the baking process. He and I were debating which adverb to use in order to describe how to pinch the dough. His suggested phrase was, "pinch the dough a little bit more than tenderly." That'll work for me!
Posted on February 27, 2009 in desserts by Elana
other entries you may like: Linzer Hearts
or Hamantaschen
or Orange Heart Cookies
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"Check out Elana's FAQ page for info on substitutions -- there are just too many possibilities so she can't answer all of these : ) But the Forums are an excellent resource and I highly recommend posting your substitution questions there; everyone is friendly and helpful." -Katie
I am not that crazy about Hamantaschen (here in Israel we have them in every possible flavour...)but yours made of almond flour sound really yummy.
Taking requests??
I would *love* some casseroles that are particularly kid friendly. (I searched for "casserole" in the "super natural recipe" cite you posted, and only came up with a dozen hits, most of them a bit too exotic for my boys, 2 & 4.)
Something that I can make 4 of and freeze on Saturday, and have one meal a week for a month, setting it out to thaw in the morning, cooking as soon as I walk in the door (I have 1/2 hour between getting home from work with boys and boys-losing-it-from-hunger.) Every time I look at a "30 minute meals" type website or cookbook, the recipes are laden with dairy and wheat.
Am I the only working-Mom-of-very-young-kids here?
Thanks for listening!
Ohhh! Elana, I love your stories that go along with your YUM recipes :-) Your son is a gem!
McHamantaschen! Love it! I am going to make these this weekend, as I just so happened to pick up some 100% fruit jam at the store earlier this week. I must've known :)
I am wondering, why did you decide to give up dairy? I know some of your old recipes include dairy. Is this an allergy or just a health choice? I am allergic to dairy but my husband chooses not to eat it just because he feels better without it, rather than an allergy. (And he can't say no to my homemade coconut milk ice cream!!) Yum. Have a nice day!
Another great recipe! Too bad I don't have any almond flour on hand.
Hi Elana,
I just wanted to say hello. I was given your name and info from your sister Dina, about a year ago. I know her through my good friend, Bay. I am just now finally truly committing to eliminating wheat from my diet. I am focusing on the wheat for now, although I imagine gluten is close behind. Trying to figure out if it is the wheat alone that makes me feel, or gluten too.
I am enjoying your site very much so far, and will venture into actually baking some of these delicious looking items soon !
I am thankful that you are doing this : )
Lauren Purcell
This looks sooo easy!! Well, at least it has very few ingredients!!! Love that part!!! Gotta get to the store and replenish my almond flour. Don't have 2 cups :(((
Looks very good!!! Thanks so much for sharing!!
GLUTEN-FREE HAMANTASCHEN?!?!??!?!?! Elana, you're my hero!! :-D
I love jam filled cookies, and these sound wonderful. Thanks for the recipe!
It is wonderful you created gluten-free, sugar-free cookies that are great. Would you mind to try it to make nuts-free as my son is allergic to all kind of nuts and seeds.
Thanks for your comments. I am working on a chocolate version of these and hope to have the recipe up before Purim as I've had several requests for this on and offline.
I made these cookies last night and they are yummy! Not too sweet, just perfect with a cup of tea. Thanks Elana for your amazing creativity and your gift of passing recipes along.
Thanks so much Elena -- my Mom (Italian) makes her version (not gluten free) of these and sends them to my husband. He freezes them and sneaks them when I am not around -- so I am so very happy to have a gluten free version that I can have -- can't wait to try them this weekend.
As always, you are the best!!
Theresa Watson
Merritt Island, FL
Elana,
I am really enjoying your blog and your recipes. I am newly diagnosed gluten intolerant with multiple food allergies. Unfortunately, I have had to give up GF baked good because I am allergic to sodium bicarbonate (baking soda & baking powder). I had to give up my favorite pre-packaged GF baking/pancake mix because of this. The ingredients do contain stuff you do not eat, but you would you please help me recreate a recipe for "flat" pancakes from these ingredients?
Package ingredients in order as listed: Brown rice flour; White rice flour; cultured buttermilk; natural almond meal; tapioca starch; sweet rice flour; potato starch; baking powder (can't have); baking soda (can't have); sea salt; xanthan gum.
A big hearty "THANK YOU!" Elana. You are a blessing. ~Andrea
Hi Elana,
These look fabulous...and I just got my shipment of Honeyville blanched almond flour. Do you know whether these freeze well? My husband and I have a wedding to attend next weekend so we can't eat that many cookies this week!
Also, do you have any recipes for the poppy filling or prune lekvar? Those are our favorites, though raspberry jam and apricot or orange marmalade are awesome too!
Thanks!
Hi,
These are real 'eye candy'. Once again, you've gifted us. Thank you.
And:
YES!!
I too would love a poppy seed filling. Please!! Pleeeeeese!
As to prune jam/lekvar: can sub it for the raspberry readily. Should be yum
Even tho the holiday ends tonight, would love to find a way. Is it to simply cook w a sweetener?
many thanks, again and again!
This is so wonderful! Purim is coming up and I am doing an Esther Bible study and wondered how I was going to be able to taste these fun treats with my gluten-free lifestyle!
Thanks for sharing!! :)
These look wonderful! Thanks for supplying us all with a gluten free recipe. I included these in my hamantaschen roundup. Happy Purim!
Elana -
I had a sweet tooth today after reading a blog about Purim. What a treat to stumble across your recipe for gluten/dairy free hamantashen. AND the best part was that I had all of the ingredients in my house. I prefer high raw, but I made an exception to cook these tonight...What a great excuse! they were delicious. Now, if I could only stop eating them...
I hope everyone had a great Purim and enjoyed these treats.
I usually have pretty good luck with baking, but I had some trouble with these. I made almond flour by toasting blanched almonds and then processing them to a powder. I thought that would be a viable substitution. Made rest of recipe as directed, but my dough would not stick together enough to make a cute triangle like yours. So sad. So, I just rolled the dough out and cut out small circles (like the size of a bite) and topped them with homemade applesauce thickened with a little cornstarch. Tastes fantastic...really really good, but they were UG-A-LEE! Sounds like everyone else who made them had great success, so it must have been my "flour". Will try again with actual almond flour.
Thanks Stuff -keep us posted!
Such a mouthwatering picture! I think I have to add this one to my list of to try.
P.S. Lovely site.
I was so excited to try these, but became frustrated with my dough. I found it difficult to work with - too crumbly. (I'm using Honeyville almond flour.) Should I have added more water, honey, or oil? Also, how do you keep the parchment paper from sliding on the counter when rolling the dough?
I ended up with one batch of flat thumbprint cookies and one batch of chocolate chip cookies (added chocolate chips and made drop cookies).
-Gena
Boulder, CO
Yo, this was wicked delicious. I can eat gluten and can have wheat flour, but I prefer the almond. So tasty!
I am not gluten intolerant but diabetic and controlled by diet which means NO flour -- after making 72 + dozen hamantachen ( which I can't eat) I was wondering about using Almond flour and got your great recipe -- So I substituted Waldon farms rasperberry spread (zero carbs) for jam and took out the agave nectar (used DaVinici sugar free Vanilla and Cocomut spyrups -- I don't use agave nectar as it is a fructose and can cause high triglicerides) but oh to have a hamantash that I can eat -- Thank you!
Hi Elana,
I tried this recipe, and although it was delicious and everyone loved the cookies, I feel like I struggled with the dough to get it to stick together. Picking up the circles and pinching the ends together, the dough would rip, and I did have the fall apart problems you mentioned above. Do you have any tips?
Thanks!
Anna