Holidays are a time where we all tend to let loose a little. Especially when it comes to food. It is a good excuse to have that one extra cookie or an extra serving of cake. I believe there is nothing wrong with occasionally overindulging on special occasion. The traditional foods we associate with each holiday are an integral part of how we celebrate. But that doesn’t mean the endulgences have to be totally unhealthy.
That is why I love these hamentashen. They are grain-free, refined sugar free, can be vegan, and still are truly delicious. They are healthy enough that when my kids saw them sitting on the counter in the morning and asked for one for breakfast I didn’t feel bad about giving in. Even better, they still taste like a treat. We all love them. All day the kids talked about how funny it was that I let them have cookies for breakfast! While nothing will take the place in my heart of my standard hamentashen recipe (it is my interpretation of my grandmother’s recipe) these hamentashen are a welcome treat that really makes Purim feel special.
(This recipe was originally posted on my other blog, so if it looks familiar that is the reason.)
- finely ground blanched almond flour - 3 cups (12 oz)
- salt - 1/2 teaspoon
- organic shortening - 1/2 cup (4 oz)
- egg* - 1 large
- honey* - 2 tablespoons
- vanilla extract - 1 teaspoon
- Mixed Berry Chia Jam
- mixed frozen berries - 12 oz
- maple syrup or honey - 3 tablespoons (2.25 oz)
- chia seeds - 1 tablespoon (.5 oz)
First make the Jam:
In a medium saucepan, combine the mixed berries and sweetener. Bring to a simmer over medium heat, stirring frequently. Once the berries have thawed and are a bit soft lightly mash the berries with the back of a spoon.
Reduce the heat to medium low. Stir in the chia seeds and cook, stirring frequently, until the jam has thickened to your desired consistency, about 15 to 20 minutes. Once the jam has thickened, remove the pan from heat. Taste the jam and add more sweetener if desired. Let the jam cool completely.
To make the dough: Combine the almond flour and salt in a large bowl. In a smaller bowl, mix together the oil, egg, honey, and vanilla. Mix the wet ingredients into the dry.
Roll the dough into 1 inch balls; place them on a parchment paper lined baking sheet, then press flat into small circles
Scoop one teaspoon of filling into each circle of dough. Fold the dough in from three sides and pinch the corners to form a triangle shaped cookie.
Bake at 350° for 10-12 minutes until dough is golden brown. Cool on the baking sheet.
*to make these vegan substitute the egg for one tablespoon ground flax seeds combined with 3 tablespoons water. Refrigerate for 15 minutes until thick before using in the recipe. Substitute agave for the honey.