Desserts

Grain-Free Hamantaschen

 

If you can’t pronounce it, don’t eat it! I say that all the time when trying to explain to people why they should stay away from certain foods. I am however making an exception for these Grain-Free Hamantaschen cookies… Okay, I must confess that I have to make a lot of exceptions to this rule, being a foreigner who came to the US as an adult, I still struggle with a few words.. Rutabaga… (rü-tə-ˈbā-gə) How am I even supposed to read those characters? That doesn’t really help me! Roo-tah-ba-gah… ruh-ta-bah-ga….I give up! In Spanish each letter sounds the same no matter where you put it. In English it gets a little more complicated, how can read and read (past tense) be written the exact same way and be pronounced differently?

But why is a non-jewish Costa Rican experimenting with this recipe? Well, part of it because it was a request from a friend, and part of it because I am following my own personal challenge of always trying new foods. To make this I had to do a little bit of research to try to find out what they are and how they taste. I also tried to read a little bit about the history behind them but found a few different versions, so I am not even going to try to explain Jewish history here.

There was a little trial and error behind these cookies, my previous batch crumbled apart and looked like my 3 year old made them all by herself, but I redeemed my self with these ones. They are pretty darn good!

Ingredients:
2 cups of almond flour
1/2 cup of coconut oil
1/4 cup of honey
6 tbsp of coconut flour
1/4 tsp of fine sea salt
1 tsp of vanilla extract
1/2 cup of favorite fruit preserve ( see recipe below)

Preparation:

  • Preheat oven to 300 degrees Fahrenheit.
  • Combine all the ingredients together, except for the coconut flour and fruit preserve, using a food processor or immersion blender.
  • Transfer the dough to a bowl and start adding the coconut flour while kneading the dough until you get a play-dough consistency.
  • Put the dough between 2 pieces of parchment paper and flatten the dough with a rolling-pin.
  • Make circles using a cookie cutter or the top of a glass.IMG_9995
  • Put 1-2 tsp of the fruit preserve in the middle of each circle.Primal Hamantaschen
  • Fold the edges of the circle to make a triangle. Use the parchment paper to help you fold them ( If the dough is too soft and “crumbly” try refrigerating it for 20 minutes).IMG_9990
  • Bake for 12-15 minutes or until they start to turn light golden, put the oven rack 1 or 2 places below the middle, to make sure the bottom of the cookie is cooking as well.
  • Allow the cookies to cool for 3-4 minutes, then carefully transfer them to a cooling rack for an additional 10 minutes.

Optional Fruit Preserve:

1/4 cup of pitted prunes
1/4 cup of dry apricots
1/4 cup of raisins
3 deglet dates
1/2 cup of orange juice

Preparation:

  • Combine all ingredients in a small saucepan.
  • Simmer for 15-20 minutes over medium/low heat.
  • Allow for it to cool down.
  • Run it through a food processor until a jam is formed

For other cookie recipes try my paleo chocolate chip cookies, grain-free gingerbread cookies or my almond thumb print cookies with honey lemon curd. I am thinking that the lemon curd would make a great filling for these grain-free hamantaschen.

Grain-Free Hamantaschen
Recipe Type: Dessert
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
  • Ingredients:
  • 2 cups of almond flour
  • 1/2 cup of coconut oil
  • 1/4 cup of honey
  • 6 tbsp of coconut flour
  • 1/4 tsp of fine sea salt
  • 1 tsp of vanilla extract
  • 1/2 cup of favorite fruit preserve ( see recipe above)
Instructions
  1. Preparation:
  2. Preheat oven to 300 degrees Fahrenheit.
  3. Combine all the ingredients together, except for the coconut flour and fruit preserve, using a food processor or immersion blender.
  4. Transfer the dough to a bowl and start adding the coconut flour while kneading the dough until you get a play-dough consistency.
  5. Put the dough between 2 pieces of parchment paper and flatten the dough with a rolling-pin.
  6. Make circles using a cookie cutter or the top of a glass.
  7. Put 1-2 tsp of the fruit preserve in the middle of each circle.
  8. Fold the edges of the circle to make a triangle ( If the dough is too soft and “crumbly” try refrigerating it for 20 minutes).
  9. Bake for 12-15 minutes or until they start to turn light golden, put the oven rack 1 or 2 places below the middle, to make sure the bottom of the cookie is cooking as well.
  10. Allow the cookies to cool for 3-4 minutes, then carefully transfer them to a cooling rack for an additional 10 minutes.
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