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Gluten Free Hamantaschen

Name: Gluten Free Hamantaschen
Ingredients: Essy Roz

Gluten Free Hamantaschen. image: Essy Roz

Gluten Free Hamantaschen. image: Essy Roz

There is nothing like the holiday of Purim.
It’s such a happy and joyful holiday, personally I’m in love with it 🙂
It is a holiday that creates a true sense of togetherness,
This holiday holds great happiness in it,
The holiday’s food is so diverse,
And in the streets you see nothing but smiling faces.

Taking at least one bite of hamantaschen during the holiday of Purim is a must,
There is just no chance for us not to eat at least one.

This year I have created a recipe which anyone who tries, will just be delighted.
Those who eat gluten will find it hard to believe,
Those who eat butter will not miss it one bit,
Those who eat everything will get so excited,
These hamantaschen will indulge everyone who tries them.

The dough is elastic and super fun to work with.
With this recipe, accuracy will bring to a miraculous and indulging outcome,
You can choose any stuffing you like,
This dough is so genius that it could hold any brilliant desire you have for stuffing.

Your heart is going to expand from the encounter with my hamantaschen.
You’ll feel great feelings of enormous love,
Their texture is going to blow your mind,
And the real miracle of them is that the texture stays perfect even three days after making it, so this is truly a dream come true.

So wear a Purim mask,
Let joy fill your home,
And get into the kitchen to celebrate this fabulous holiday and make these insane hamantaschen ❤
I promise you’ll thank me later.

I wish days of happiness and gladness to us all 🙂

Gluten Free Hamantaschen. image: Essy Roz

Gluten Free Hamantaschen. image: Essy Roz

Gluten Free Hamantaschen. image: Essy Roz

Gluten Free Hamantaschen. image: Essy Roz

Gluten Free Hamantaschen

Ingredients: suitable for between 15-22 hamantaschen, 8cm (3.15”) diameter

2 eggs (size M / L)
1 tablespoon olive oil / coconut oil / butter
2¼ cups almond flour- kindly note, another ½ cup of flour might be needed. Stir shortly then feel the dough, if it’s sticky gradually add more almond flour until elastic and fabulous dough is formed. (For alternatives, have a look at “A little extra From Me”)
1 cup corn flour / tapioca flour (For alternatives, have a look at “A little extra From Me”)
½ cup Powdered sugar (For alternatives, have a look at “A little extra From Me”)
½ teaspoon baking powder

The filling can be anything you can think of. I highly recommend my incredible date & walnut filling 🙂

My date filling:

8-10 seedless dates
¼ cup regular / dairy-free milk
1 tablespoon date honey
Pinch of cinnamon
½ cup walnut / pecan / almonds / whichever nut you like

Chocolate filling:

½ cup peanut butter
2 tablespoons maple syrup
2½ tablespoons cocoa

Steps:

Begin by making the filling: pour all the ingredients in a blender (small size shaker) and grind until forming a uniform and pretty looking mash.
Move on to the dough: preheat the oven to 355°F (180°C) and line a baking pan with parchment paper.
Place the eggs and oil into one bowl and mix well.
Add all dry ingredients, almond flour, corn flour, powdered sugar and baking powder then mix using a tablespoon until crumbles of dough appear. At this point begin kneading the dough with your hands, please note! In case the dough is too sticky, gradually add more almond flour and continue kneading until forming a beautiful dough like mine 🙂 Don’t be frightened and toss the dough! Each almond flour is grounded slightly differently therefore at times a bigger amount is needed to hold the dough. In case the dough is a little dry add 1-2 tablespoons of dairy-free milk until achieving the right moistness and you are able to work with the dough.
Using a rolling pin, roll out the dough between two parchment papers until it’s 1½ – 2 centimeter (0.6” – 0.8”) thick, the dough tastes so good that a thick layer is preferable over a thin one and also easier to work with.
Punch out rounds of 8cm (3.15”) diameter and place ½ teaspoon of chosen filling in the center of each round.
Pinch all three corners to a beautiful hamantaschen. Make sure to press corners firmly.
Place the hamantaschen in the baking pan and put in the oven for between 10-12 minutes. The hamantaschen tans unequally, each one turns golden on different spots- it’s very normal and even has its own charm 🙂 make sure the bottom of the hamantaschen is golden and that the dough is a bit stiff.

Take them out of the oven and let it cool for a little while.

Sprinkle powdered sugar to complete the celebration and then serve 🙂

A little extra from me:

The hamantaschen can be kept in a sealed box at room temperature for up to 4 days. It’ll be tasty every day you try it 🙂
To achieve the best outcome with this recipe, my recommendation is not to change anything.
Almond flour can be substituted for 2 cups of oat flour.
Corn / tapioca flour can be substituted for oat / almond flour. If you choose to use almond flour a bigger amount is needed, add flour until forming a dough mixture that is easy to work with.
Powdered sugar in the dough can be substituted for more corn / tapioca flour. Kindly note that it’ll cause a slightly different outcome.
You can choose any filling you desire. I believe that my date filling is the best match with these hamantaschen 🙂
Pay attention**** In case your dough seems stickier / drier than what my video and pictures show, here are some salutations to help you get the dough to a point where it’s easy to work with: if it’s too wet and sticky, gradually add almond flour and knead it. Add one tablespoon at a time until the dough is elastic and easy to work with. If the dough is too dry and crumbly, scramble an egg in a small bowl and gradually add to the dough, one tablespoon at a time, then knead it until the texture is easy to use.
Enjoy, celebrate, smile, share, be happy, put your costume on, and most importantly always live in joy 🙂