Recipe: Hamentashen (with mohn or poppy seeds)

[Guest guest]

Poppy seeds are considered a spice (see earlier posts), but do not add

heat. This recipe is on-list because the dessert recipes are not

required to have HEAT. (All other recipes should have HEAT, make your

eyes water and your nose run, etc., etc.)

Healtlhier Hamentashen

Hamentashen are filled triangular cookies. Fillings can also be made

from prunes or other kinds of dried fruit, which would not make those

recipes candidates for THIS group. They are traditionally made for the

Jewish holiday of Purim. This recipe has no eggs and no trans fats.

Dough (more may be needed, depending on how thick you like the

hamentashen dough):

2 cups unbleached flour

3/ 4 tsp sea salt

1 Tbs soy lecithin flakes*

1 Tbs Sucanat or other raw sugar

2/3 cup non-hydrogenated shortening (Spectrum brand is available in

health food stores)

1/ 2 cup chilled almond milk

Filling:

1 cup poppyseeds

1/ 2 cup almond milk

1/ 4 cup agave syrup (low glycemic sweetener from cactus)

1/4 cup Sucanat

pinch of salt

1 Tbs ground flax seeds

3 Tbs water

2 tsp lemon juice

grated peel of 1 lemon

*optional - a pinch of cinnamon (per Pat's suggestion)

Other ingredients:

About a 1/3 cup of almond milk for brushing the cookies and sealing the

edges.

Flour for the surface where you roll out dough and for on the rolling

pin. Spray oil or more shortening to grease the cookie sheets.

Preheat oven to 350 degrees. Prepare two cookie sheets with oil spray or

a little of the shortening.

Put all filling ingredients in a food processor and blend. Pour into a

sauce pan. Heat and stir until thick. Set aside.

In a small bowl mix flour, salt, Sucanat, and lecithin until evenly

distributed. Add shortening and cut into flour mix with 2 knives. Add

and mix in almond milk little by into the flour/shortening mix and

combine thoroughly until all the dry mix is pulled into the ball of

dough.

Roll out the dough on a floured board or on waxed paper. Cut circles of

dough, eg. with the tops of coffee mugs. Cut out the circles and place

on a the cookie sheets. Put about a tablespoon of the filling on each

circle. (Here is where you have to decide whether to make more dough. If

you made the dough circles thick, you will probably need more. The

hamentashen can be made thick or thin.) Moisten your finger with some

almond milk and pinch three corners of a circle around the filling to

make a hamentashen triangle. Repeat for each cookie. Brush each cookie

with almond milk.

Bake for about 15 - 20 minutes cookie is hardened and slightly browned.

Maida

 

*not in the original recipe, but this will not hurt the flavor and will

just add to the sweetness and help level out blood sugar.

 

 

 

from Maida

Citizens for Pets in Condos, http://www.petsincondos.org

South Florida Vegetarian Events, http://www.soflavegevents.net