BEST EVER Gluten, Sugar, Dairy, Soy FREE HAMANTASHEN!!!

IMG_0087

I would have preferred baking these for a few minutes longer, however Shabbos was quickly approaching and it was getting slightly chaotic:).
The dusted white flakes are from the coconut flour I used.
And…definitely….double this recipe!

 

 

So, I tried a few GF Hamantashen recipes and by far this one is AMAZING!! Honestly, I can’t even count how many I have eaten, they are highly addictive, so delicious, so easy, and perfect for Purim!

This recipe was originally from “Against All Grain” as a cutout cookie. I just changed it into a Hamantashen cookie instead! For me, I used a Sugar free jam (just sweetened with apple juice) and seriously, these are delicious!

(The jam I use is called “FiorDeiFrutta” Organic Farming Sweetened with Apple Juice. Star K Hechsher)

Happy Baking!

GLUTEN FREE HAMANTASHEN

AUTHOR: Danielle Walker – AgainstAllGrain.com

SERVES: 1 dozen medium sized cookies

Ingredients:

▪ 2½ cups blanched almond flour

▪ ¼ cup honey

▪ 1 egg

▪ 2 teaspoons unsalted butter or coconut oil

▪ ½ teaspoons vanilla extract

▪ ½ teaspoon baking soda

▪ ¼ teaspoon sea salt

▪ 1 teaspoon coconut flour– for dusting (don’t add to food processor)

Instructions:

  1. Preheat oven to 350 degrees.
  2. Combine the dough ingredients in a food processor and process until a smooth ball of dough forms, about 30 seconds. Alternatively, mix all of the ingredients in a stand mixer or by hand. The food processed dough will be ultra smooth and the most like a conventional sugar cookie.
  3. Flatten the ball of dough into a ½” thick disk and wrap in plastic wrap. Chill for 20 minutes.
  4. Roll the dough out between two sheets of parchment paper, keeping it to a ¼” thickness. Remove the top sheet and sprinkle the top of the dough with 1 teaspoon coconut flour, rubbing it in slightly with your fingers. Dip a cookie cutter in a little flour then cut your shapes, peeling away excess dough as you work. Gather the excess dough into a ball and re-roll it. If it starts to dry out or crack as you work with it the second or third time, lightly wet your hands before kneading the scraps to add a little moisture back into the dough. Form into Hamantashen and baste with an egg wash. (1 egg beaten).
  5. Bake the cookies on a tray lined with parchment paper for 10 – 13 minutes. Cool completely on a wire rack.

2 thoughts on “BEST EVER Gluten, Sugar, Dairy, Soy FREE HAMANTASHEN!!!

  1. Love!!!!

    Thanks so much for posting this!!!!! Gonna try them out.

    And ps. Please tell me where you find the time/ koach to do all these amazing things like your blogs run a Chabad house and a large family??!!!

    >

    • Thanks:)
      ….I don’t write about the 10 other ideas I had that never made it from my mind into reality!
      ….I’ve actually learned how to let go a lot and step back…but it’s true…life is full and i’m forever grateful that my days are anything but lazy and boring!
      Hatzlocha!

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