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Grain Free Hamantaschen

March 12, 2014 By Lisa Rose 17 Comments

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Grain-Free Hamantaschen | Real Food Kosher

Hamantaschen are triangular shaped cookies or pastries with a filling traditionally eaten on the Jewish holiday of Purim.

There are so many creative recipes out there for hamantashcen – you can have a new version for every day of the year!

But it’s always nice to be able to fall back on a classic. Here is my classic hamantaschen recipe – but grain-free and dairy-free, though no one will notice!

My favorite almond flour is Wellbee’s Super Fine Almond Flour. I like it better than the Honeyville brand I was using for a while. It’s also available kosher for passover! (though I would recommend you buy it straight from their website for the version certified for passover).

Everyone has their favorite filling for hamentaschen. We love the jam filled ones. I usually buy an organic, naturally sweetened jelly. Rigoni di Asiago Fiordifrutta is one of the few kosher certified brands that are both organic and without added sugars – and they are delicious.

kosher-jelly

Classic Grain Free Hamantaschen
Naturally sweetened and gluten-free.

Yield: 24 cookies

2 ¾ cups blanched almond flour
2/3 cup arrowroot starch
¼ teaspoon fine sea salt
1 large egg plus one egg for glazing
1/3 cup honey or maple syrup
1/3 cup coconut oil, butter, or palm shortening

Naturally sweetened fruit preserves for filling (apricot, blueberry, strawberry, etc..)

1. Preheat oven to 350F.
2. Pulse flour, starch, and salt, in a food processor.
3. Add egg, honey and coconut oil and pulse until just combined. If dough is too wet, add a bit of starch.
4. Dust a flat surface with starch and roll out dough ¼ inch thick. Cut out rounds with a 3-inch cookie cutter or drinking glass.
5. Transfer to a baking sheet lined with parchment paper. Place 1 teaspoon of filling in the center of each round and fold up edges to form a triangle.
6. Glaze with a beaten egg and bake for 15-18 minutes or until edges golden. Cool on a rack. Store in a paper bag to keep them crispy.

 Click here to pin this recipe!

Grain-Free Hamantaschen | Real Food Kosher

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Filed Under: Real Food Tagged With: dairy-free, grain-free, paleo, pareve, Purim

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Comments

  1. Jen says

    March 12, 2014 at 1:41 pm

    Yum, those look great! I wish almond flour wasnt so expensive though.
    I really enjoy your recipes – thanks for sharing them 🙂
    Happy (almost) Purim!
    Jen

    Reply
    • Leah says

      March 12, 2014 at 6:15 pm

      Almond flour is not hard to make. It’s hard to get it very fine, if you like it that way. However, a coffee grinder would be perfect to finish it off.

      I am going to pin this for a pesach recipe! I’m going to substitute tapioca starch for the arrowroot starch.

      Thanks so much for putting this up!

      Reply
      • Lisa Rose says

        March 13, 2014 at 9:25 am

        Leah – the shortbread cookie recipe I just posted would also make a fabulous Pesach recipe. I dipped them in dark chocolate for shabbat last week and they were amazing!

        http://www.realfoodkosher.com/grain-free-shortbread-cookies/

        Reply
    • Lisa Rose says

      March 13, 2014 at 9:24 am

      Thank you Jen!

      Reply
  2. Jill@RealFoodForager.com says

    March 12, 2014 at 1:47 pm

    Your grain-free hamantaschen look beautiful!

    Reply
    • Lisa Rose says

      March 12, 2014 at 5:01 pm

      Thanks Jill!

      Reply
  3. Debbie says

    March 13, 2014 at 3:58 am

    Thanks for the tapioca comment, Leah! I have that at home and will be making this recipe tonight! My wheat allergic son comes home tonight for Purim. Thank you so much.

    Reply
    • Lisa Rose says

      March 13, 2014 at 9:23 am

      I use tapioca and arrowroot interchangeably all the time!

      Reply
  4. gail says

    March 14, 2014 at 10:53 am

    These came out delicious. I substituted half corn starch and half potato starch for the arrowroot starch and it was fine. I like that they are healthy (coconut oil for fat and honey for sweetener) plus they’re not overly sweet.

    Reply
    • Lisa Rose says

      March 14, 2014 at 1:39 pm

      Thanks for sharing 🙂

      Reply
  5. Debbie says

    March 15, 2014 at 9:19 am

    Delicious! My wheat allergic son said they were great and didn’t taste like the usual wheat free stuff. He wanted strawberry, chocolate, and strawberry chocolate fillings so I obliged. It was not easy in my (new) area to find parve chocolate chips. I found soy, nut and dairy free parve chocolate chunks in a gluten free section in the back of a store. They worked! I also followed the tapioca suggestion, as I always have tapioca starch in the house, and it was great. Thank you, thank you, thank you!

    Reply
    • Lisa says

      March 16, 2014 at 8:34 am

      So glad your son enjoyed them 🙂
      Lisa recently posted..Grain Free Hamantaschen Roundup

      Reply
  6. D says

    April 20, 2015 at 10:32 am

    I love your recipes!
    Have you ever considered posting the nutrition facts with your recipes?
    That would a great plus!

    Reply
    • Lisa Rose says

      July 1, 2015 at 9:46 am

      Not at this time.

      Reply
  7. Chana lew says

    March 28, 2016 at 2:32 pm

    Beautiful hamantashen were a huge hit, even with the gluten eating family. I added some lemon extract, and used the maple syrup and palm shortening options. We used fiordifrutta wild strawberry jam, and also some homemade poppy filling . All in all, fabulous find. Gonna use this recipe for a basic cookie too. Thank you!

    Reply
    • Lisa Rose says

      March 28, 2016 at 4:17 pm

      Thank you Chana 🙂

      Reply

Trackbacks

  1. The Best Gluten-free, Dairy-free Hamantaschen | The Daily Veg says:
    March 14, 2014 at 9:03 am

    […] original recipe, which I adapted from Real Food Kosher, called for honey only, but I actually didn’t have enough for my recipe and used maple syrup […]

    Reply

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Lisa Rose
Lisa Rose is a Nutritional Therapy Practitioner passionate about real food and sustainable living.
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