healthlier hamentashen

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Healtlhier Hamentashen

This recipe, created by Maida Waldner Genser, 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)

¼ cup Sucanat

pinch of salt

1 Tbs ground flax seeds

3 Tbs water

2 tsp lemon juice

grated peel of 1 lemon

 

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.