Gluten Free Dairy Free Hamantaschen Recipe 345

GLUTEN FREE, DAIRY FREE HAMANTASCHEN RECIPE - (3.5/5)

Gluten Free, Dairy Free Hamantaschen Recipe - (3.5/5) image

Provided by seo53

Number Of Ingredients 9

Ingredients

2 large eggs
2/3 cup sugar
1 teas. vanilla extract
2 1/4 cup gluten free all purpose flour
1/4 cup canola oil
1 teas. baking powder
1/4 teas. salt
1 teas. orange zest
Jam, Chocolate, or whatever filling you prefer

Steps:

Preheat oven to 350 degrees. In a medium bowl whisk together eggs, sugar, vanilla, oil and orange zest. Using a sifter, pour flour, baking powder, and salt inside and sift on top of liquid mixture. Flour rolling pin and roll out dough to 1/4 inch thick. using a 3" found cookie cutter, cut circles in dough and transfer to lightly greased cookie sheet. using a teas., place one teas. of preferred filling (I used chocolate almond butter and pomegranate jelly) in the center of dough round. fold left edge of circle until it almost hits the center. Fold right edge over to create a pyramid. Fold the bottom edge up to meet the other sides, folding one side under the right and over the left. Pinch the ends. Place on cookie sheet and bake for 18-20 minutes until golden. Makes 28 cookies.

GLUTEN-FREE HAMANTASCHEN - SUGAR-FREE [ PURIM COOKIES ]

Gluten-Free Hamantaschen - Sugar-Free [ Purim Cookies ] image

This is a recipe for gluten-free, cane-sugar-free hamantaschen. They don't have a hard sugar-cookie consistency; Rather, they are more like soft, cakey pastries. Delicious! I filled half of my hamantaschen with no-sugar-added apricot preserves. The other half I filled with lekvar, a puree of dried prunes that have been softened in boiling water. You can buy canned lekvar, which has sugar or corn syrup in it, or you can try making it yourself using a traditional recipe but omitting or replacing the sugar. This recipe has no refined sugars. It uses agave nectar, which is one of the least refined sweeteners available. Though it naturally contains fructose, it is much lower on the glycemic index (GI) than other natural sweeteners, which can makes it more suitable for some diabetics, sugar-sensitive people, low-carbers, and hypoglycemics.

Provided by Whats Cooking

Categories Dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 11

Ingredients

8 tablespoons margarine or 8 tablespoons butter, softened
3/4 cup agave nectar
1 egg
2 tablespoons lemon juice
1/4 teaspoon lemon zest
1 teaspoon vanilla
1 1/2 teaspoons xanthan gum
2 tablespoons cornstarch
2 1/2 cups Pamelas ultimate baking and pancake mix (gluten-free)
1/2 cup potato starch
1 additional egg, well beaten and set aside

Steps:

With an electric hand mixer, or in the bowl of a standing mixer, cream the butter or margarine with the agave nectar. Add the unbeaten egg, lemon juice, lemon zest and vanilla and continue combining. In a separate bowl, combine all dry ingredients.
Slowly add the dry mixture into the liquid mixture. Mix until combined into a cohesive ball of dough. Refrigerate for 2 hours or overnight.
Line two cookie sheets with parchment paper. Flour a counter or other surface thoroughly. Remove dough from refrigerator and immediately roll into a ball and roll the ball in flour before placing it on the floured counter. Roll out until 1/4" to 1/8" thickness. Using a juice glass or biscuit cutter, cut into 3-4" circles. Immediately move dough circles to parchment-lined cookie sheets. If the dough begins to stick to the counter, use a pastry scraper to gently transfer the disks of dough.
Place approximately 1 teaspoon of filling (apricot preserves, lekvar, poppyseed filling, raspberry jam, etc) in the center of each circle. Using a pastry brush, apply well-beaten egg to the perimeter of each dough circle and immediately fold 3 sides of circle together so that the cookie becomes a triangle, and pinch corners to seal. Seal completely and firmly, using beaten egg so they do not come apart in baking. If you have trouble sealing the corners, try folding them over a bit. The final cookie should look like a triangle with the filling showing through only at the center.
Use the remaining beaten egg to lightly brush the top of each pastry.
Bake at 350 F for 12-15 minutes or until lightly golden on top but not overly browned on the bottom (lift one cookie up after 12 minutes to make sure the bottom hasn't become dark brown). Let cool slightly before serving or transferring to cooling rack.

Nutrition Facts : Calories 55.2, Fat 4.2, SaturatedFat 0.8, Cholesterol 17.6, Sodium 52.1, Carbohydrate 3.6, Fiber 0.2, Sugar 0.2, Protein 0.8

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