Friday, February 22, 2013

Vegan Gluten-free Hamantaschen

The original recipe for this Purim cookie can be found at at this link. I just changed the flour to a mix of gluten-free flours that I had on hand.

  • 4 cups unbleached all-purpose flour
    (My gluten-free mix: used a mix: 2 cups brown rice flour, 1 cup almond flour, 1/2 cup tapioca flour and  1/2 cup potato flour, 1 tsp xanthan gum)
  • 4-3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup margarine, at room temperature ( I used Earth Balance sticks)
  • 1-3/4 cups granulated sugar
  • 1/2 cup water
  • 2 teaspoons vanilla extract
  • filling (prepared poppy seeds, chocolate chips, jam, halvah)
    (I used orange marmalade and fig jam. Also made a couple with chocolate chips.)
  1. In a large bowl, with a mixer set on medium speed, beat flour, baking powder, salt, margarine, sugar, water, and vanilla. Add a small amount of water if necessary to smooth (I added about 1/4 cup more water).
  2. Preheat oven to 375°F. Lightly grease 2 cookie sheets.
  3. Roll out dough to 1/4" thickness. Cut out 3" circles with cookie cutters.
  4. Place spoonfuls of desired filling into center of each circle and fold into triangular shape.
  5. Bake for 10 minutes or until slightly browned. Remove from pans and cool on wire racks. Baking time may vary depending on your oven.
  6. Chill overnight. (Umm, we just ate them right away!)
More about Purim and the origins of this cookie a little later....