I’m getting this posted just in time for you to get all your ingredients together and get crackin’ to have some delectable raw, gluten free and vegan Hamantaschen for Purim!!!
For those of you that don’t know “Hamantaschen” are traditional cookies served for the festival of Purim. They are shaped in triangles to mimic the hat that “Haman” wore (the villain in the Purim story) there are a few more explanations here. Hamantaschen are usually filled with a jam or a sweet poppy seed filling. Growing up my favorites were either apricot or poppy seed.
I had high hopes of creating an outstanding raw poppy seed filling to share with you and alas it got too close to the Holiday without getting that recipe tested. Actually a few days ago I was about to begin my “30 unrefined days” agreement and needed to make a stash of raw cookies to have on hand. It was the perfect opportunity to test some raw Hamantaschen.
This recipe came about via looking through my pantry to see what ingredients I had on hand that could turn into some outstanding Hamantaschen. Here in Israel I don’t have a car and walk to the store every time I need to go shopping, which leads to shopping much less and getting really creative with what I’ve got.
Although these Hamantaschen aren’t of a “traditional variety”, they look the part, taste really good, and are much healthier! My favorite Hamantaschen are the crispy ones. Some make them more cake like and other (like myself) prefer a crispy cookie. That’s what I was going for in this recipe, and what I got was something in the middle.
This raw, vegan and gluten free Hamentaschen recipe is made with an orange spiced dough and filled with the tastiest sweet carob sauce ever!!! Skip to the recipe if you must, but I want to share with you just how good this carob sauce is via the scene in my kitchen when I was making it:
As always, Hodie (my 2.5 year old son) was helping me make this recipe. As we are adding another pinch of this, and dash of that to the food processor Hodie is leaning far over the machine, shoving me quite out of the way to stick his little fingers in and get some tastes (don’t worry, I made sure he was safe and told him I would give him tastes). He has learned that we must taste as we go, and adjust until the flavor is perfect. One more Tablespoon of water and the sauce was a beautiful fudge, one more Tablespoon of Maple syrup made a syrup that was silky and rich, another pinch of salt and all we could say was “HOLY MOLY”!!!! It was perfect.
Hodie wanted more tastes, and I was saying we need it for our Hamantaschen. I transfered the mix to a bowl and moved it to another counter as far back as possible so Hodie couldn’t reach it. Hodie gets down and begins pushing his “work chair” around the Island in our kitchen. I wasn’t sure what he was doing at first, but it quickly became obvious when he reached across the counter for the sauce. I moved it at least another 5 places and he continued to push a big, heavy, wooden chair as close to this sacred sauce as he could. At first I was laughing, but then it became nearly impossible to continue. Finally I stuck it in the fridge and we moved on. However, I TOTALLY understood why he was so obsessed and if you try this sauce so will you! It’s great in this recipe, but you could use it for so many different things, a frosting, a fudge in ice cream, a chocolate-free dip for strawberries, a, a, a, a, a “Holy Moly Carob Sauce”!!!! Try it!
- 6 Tbs. grade "B" maple syrup
- 3 Tbs. extra virgin olive oil
- 2 cups flour mix, I used a half and half mix of almond and coconut. This flour is the pulp left over after making an almond or coconut milk. I find that if you use 1 cup of almonds (I use soaked and dehydrated nuts, go to my "Dessert Essentials" page to learn more) and 1 cup of dry shredded coconut to begin with you will end up with the same amount in flour. This is a loose measure. Level but not packed.
- 1/2 tsp. high mineral sea salt
- 6 drops medicine flower vanilla flavor extract or 1 vanilla bean scraped, or 1 tsp vanilla extract
- 1/2 tsp. orange zest, not packed
- Mix all of the above ingredients in a bowl until well combined.
- 3 Tbs. golden flax seeds, freshly ground into a flour
- Mix thoroughly, and set in your fridge while you make the carob sauce.
- 1 cup soaked and dehydrated walnuts, it is preferable to soak and dehydrate until crispy, but if you do not have time, just use the raw walnuts.
- Process your walnuts until they become buttery.
- 1/4 + 1/8 tsp. high mineral sea salt
- 3 drops Medicine Flower vanilla flavor extract, 1/2 a vanilla bean scraped or 1/2 tsp. vanilla extract
- 1/4 cup raw carob powder
- 1/4 cup grade "B" maple Syrup
- 3 Tbs. purified water
- Process until the sauce is silky smooth.
- Use this for your Hamentaschen or store in the fridge for up to 10 days.
- (see pics below for a visual)
- Once you have made your carob sauce, place it in the fridge and pull out your dough.
- Use a Teflex sheet from your dehydrator (if you do not have one follow these instructions using a cookie sheet for the bottom and some plastic wrap for the top. Dry them on your lowest setting in the oven or just enjoy them fresh - more like a cake, but still delish!).
- Place the dough on your teflex sheet and press into a flat square.
- Place another Teflex sheet on top, and roll out using a rolling pin (or wine bottle, as I did :-) until it is about 1/4 inch thick and even all the way across.
- Peal off you top teflex sheet and cut circles using a cookie cutter or glass.
- gently pull away the excess dough and repeat the process until all your dough is used.
- In the center of each circle place 1-2 Tbs. of your carob sauce (I used a piping bag to make this really easy).
- Now all you have to do is gently peel up the bottom flap of your cookie circle and repeat on all 3 sides until a triangle is formed.
- Carefully pull your sheet onto a dehydrator tray and dehydrate at 110 degrees for 6 hours.
- Remove the cookies from the Teflex sheet and place them directly on the mesh for another 6-12 hours or until you have the desired texture.
- These can be stored in a cookie jar for up to a week, or refrigerated for even longer.
- Use any other filling you love to make your favorite traditional (or wildly exotic) Hamantaschen flavor.
Making the Cookies: