GLUTEN FREE HAMANTASCHEN
Yields 1 ½ dozen Hamantaschen
2 cups water
1 cup poppy seed (or other filling of choice)
1/3 cup raisins
Finely grated zest of 1 small orange
½ cup orange juice
¼ cup honey
½ cup granulated sugar
¼ tsp ground cinnamon
1/8 tsp salt
1 egg, beaten lightly
1/3 cup chopped toasted almonds
Ingredients for gluten-free hamantaschen cookie dough:
¾ cup butter, softened (or, use Earth Balance for dairy-free)
2/3 cup granulated sugar
¼ tsp salt
1 tsp vanilla extract
2 cups Pereg Natural Foods Gluten-Free Coconut Flour
1 cup Pereg Natural Foods Gluten-Free Almond Flour
¼ orange juice
1 egg yolk beaten with 1 tablespoon milk (or dairy-free milk substitute) for glaze
Preheat oven to 325 degrees Fahrenheit.
Combine all the ingredients together, except for the filling ingredients, using a food processor.
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 about 5 inches wide
Fill center of each cookie circle with filling mix and squeeze corners to make triangle
Refrigerate for 15 minutes before baking about 20 minutes or check to see that bottom does not burn. Take out of oven to cool. Taste and enjoy.
Recipe courtesy of Esther Anzaroot from @glutenfree.sy & Pereg Natural Foods