Vegan & Gluten Free Hamantaschen. image: Essy Roz
Vegan & Gluten Free Hamantaschen. image: Essy Roz
These Hamantaschen of mine are one big celebration.
They were born out of the desire for everyone to celebrate with them,
And will have the best and most delicious holiday possible, with no limitations whatsoever!
They are suitable for everyone,
And no one will be able to tell the difference,
On the contrary- they even taste better than the originals 🙂
Their texture is divine even on the 4th and 5th day after baking them.
The crispness and softness are addictive,
The flavor is subtle and exciting,
The tenderness is miraculous,
One bite of these will make your holiday one of the most special and exciting that you will ever celebrate.
This recipe is a quick one, and it holds a lot of joy and happiness,
From the moment you stir the mixture, the holiday vibe will surround your kitchen.
It is easy and fun to make together with the children,
The stuffing is so good that you won’t stop licking the spoon.
The dough is soft and vivacious and easily shapes into hamantaschen.
All that’s left for you to do is to get into the kitchen and celebrate this happy bite.
Happy and joyful holiday to us all 🙂
Vegan & Gluten Free Hamantaschen. image: Essy Roz
Vegan & Gluten Free Hamantaschen. image: Essy Roz
Vegan & Gluten Free Hamantaschen. image: Essy Roz
Vegan & Gluten Free Hamantaschen
Ingredients: suitable for about 15 hamantaschen
Dough:
- ½ cup almond butter (For alternatives, have a look at “A little extra From Me”)
- ⅓ cup Maple syrup (For alternatives, have a look at “A little extra From Me”)
- 1¼ cups oat flour (For alternatives, have a look at “A little extra From Me”)
- ½ teaspoon baking powder
- Pinch of salt
Stuffing:
- ½ cup peanut butter
- 2 tablespoons maple syrup
- 2½ tablespoons cocoa
Steps:
- Preheat the oven to 350°F (175°C) on turbo mode and line a baking pan with parchment paper.
- In a mixing bowl add all liquid ingredients, almond butter, maple syrup, and salt and stir well.
- Add oat flour and baking powder into the bowl and mix until forming a sticky mixture. I recommend using a spoon first and once crumbs of dough are formed continue to mix by using your hands, creating one big ball of dough. In case the mixture is too sticky and moist add 2-3 tablespoons of flour and stir until the dough is easy to work with.
- Roll out the dough between two parchment papers until it’s ½ – 1½cm (0.2” – 0.6”) thick, try to make it as even as possible so the hamantaschen won’t burn in the oven.
- Peel away the top sheet of parchment paper and punch out rounds of 8cm (3.15”) diameter.
- Gather up the scraps and begin making the stuffing: put all ingredients in one bowl, peanut butter, maple syrup and cocoa and mix until forming a uniform mixture.
- In the center of each round, place ½ teaspoon of stuffing, try not to put too much on each one.
- Carefully remove the rounds off the parchment paper and begin to mold it into hamantaschen- first pinch one corner, then the second and at last the third. Once done press points gently but firmly to seal (take a sneak peek at the picture below).
- Place the hamantaschen in the baking pan and put in the oven for between 12-15 minutes. After 10 minutes check to see if the hamantaschen are dry and golden, if not bake them for a longer time.
Take them out of the oven and let it cool for a little while.
Sprinkle powdered sugar and serve with love and joy 🙂
A little extra from me:
- Can be kept in a sealed box/Jar for up to 5 days.
- In case the dough is too wet add 2-3 tablespoons of flour, if it’s too dry add 1-2 tablespoons of dairy-free milk.
- Kindly note that the best version of these hamantaschen is this recipe as presented here- any ingredient substitution will make the dough slightly different and change the texture that is easy to work with.
- Maple syrup can be substituted for agave syrup.
- Almond butter can be substituted for hazelnut butter / cashew butter. The type of butter you choose affects the flavor of the cookies. Almond butter is the best fit here.
- Oat flour can be substituted for between 1 – 1½ cups of almond flour. Add the almond flour gradually until forming dough that is easy to work with.
- Click here to see how to grind oat flour at home.
- Any filling you like can work, such as date filling or chocolate.
- For another hamantaschen recipe click here 🙂
how to grind oat flour at home 🙂
The bowl of wet ingredients. image: Essy Roz
Bowl of wet ingredients after mixing. image: Essy Roz
Add the dry ingredients to the wet mixture. image: Essy Roz
Our beautiful dough. image: Essy Roz
Place the ball of dough between two baking sheets and roll out. image: Essy Roz
The rolled dough. image: Essy Roz
The rolled dough. image: Essy Roz
We will roll circles out of the dough. image: Essy Roz
Stuffing ingredients. image: Essy Roz
The stuffing is ready. image: Essy Roz
Fill the dough with the filling. image: Essy Roz
The stuffing in the center of the circle. image: Essy Roz
Fold two ends of the circle together and tighten. image: Essy Roz
Fold another edge and tighten. image: Essy Roz
We will fold and tighten the remaining edge and create the shape of a Hamantaschen. image: Essy Roz
Hamantaschen before baking. image: Essy Roz
Hamantaschen before baking. image: Essy Roz
Hamantaschen after baking. image: Essy Roz
Sprinkle powdered sugar over the Hamantaschen. image: Essy Roz
Sprinkle powdered sugar over the Hamantaschen. image: Essy Roz
Sprinkle powdered sugar over the Hamantaschen. image: Essy Roz
Vegan & Gluten Free Hamantaschen. image: Essy Roz
Vegan & Gluten Free Hamantaschen. image: Essy Roz
Vegan & Gluten Free Hamantaschen. image: Essy Roz
Vegan & Gluten Free Hamantaschen. image: Essy Roz
Vegan & Gluten Free Hamantaschen. image: Essy Roz
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