Haman-Taschen Gluten Free Plus Recipes

gf Fruit Hamantaschen 

FOR THE COOKIE

1 cup (110 g) cashews
1 egg
1 cup (95 g) almond flour
Pinch sea salt
½  tsp baking soda
3 TBS (45 ml) maple syrup

¼  cup (28 g) coconut flour

FOR THE BERRY FILLING

1 cup (140 g) frozen raspberries (or fresh, if in season)
¼  cup (60 g) coconut palm sugar
½  lemon, juiced

FOR THE APRICOT FILLING

½  cup (160 g) fruit-sweetened apricot preserves
1 TBS (8 g) poppy seeds

Preheat the oven to 350°F (177°C). To make the cookies, place the cashews into a food processor or blender and pulse until you have a “flour.” Next add in egg, almond flour, salt, baking soda and maple syrup. Blend more until all ingredients are well combined and form a dough.

Spoon the dough onto a piece of parchment paper and begin sprinkling in the coconut flour, 1 tablespoon (7 g) at a time. The dough will be sticky to start, but the coconut flour will take care of this.

Fruit Hamantaschen:  The Nosher
*Visit to what looks like a (in pic) delicious, delicious caramel apple hamantaschen

gf Lekvar (Prune) Hamantaschen

• 11 oz Prunes (dried plums), pitted/chopped
• 1 cup Raisins
• 3/4 cup Water
• 1/3 cup Lemon Juice
• 2 cup Blanched Almond Flour
• 1 cup Arrowroot Flour, plus 1/2 cup for dusting
• 1 tsp Salt
• 1 tsp Pure Vanilla Extract
• 1/2 cup Pure Maple Syrup
• 1/4 cup Organic Coconut Oil, melted

• In a medium 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.
• 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.
• 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 tsp 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 350 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.

Chocolate Hamantaschen

Recipe by Tami Lehem café

For the dough:
270 gram powdered sugar
120 gram cold butter (or sub) cut into cubes
190 gram white flour (gf flour mixture)
40 ml whipping cream (coconut cream)
½ gram baking powder
¼ TBS vanilla extract
Pinch of salt

For the filling:
440 grams chocolate spread
20 grams date spread
1 TBS cocoa powder
¼ tsp brandy (op)
10 grams chocolate chips

Preparing the dough:
1. In a food processor, mix the butter, flour, and powdered sugar into a crumb-like mixture.
2. Add the rest of the ingredients, and mix until the dough is consistent. Be sure not to knead the dough too much.
3. Wrap the dough in clingwrap and place in the refrigerator for four hours.

Preparing the chocolate filling:
1. Mix together all the ingredients.
2. Add the chocolate chips separately, after adding drops of the mixture into the center of the dough circle.

From Haaretz (surprise!)

gf = gluten free