Hamentaschen – gluten-free and can be vegan!

Hamentashen

Hamentashen are a traditional Jewish cookie, served at the holiday Purim. They are shaped like the three-cornered hat of Hamen, the villain in the Purim story.

Oh today we’ll merry, merry be.
Oh today we’ll merry, merry be.
Oh today we’ll merry, merry be.
And nosh some Hamentaschen.  :)

How to shape the dough

How to shape the dough

Years ago, I wanted to try making gluten-free Hamentaschen. So I searched the web and found a recipe by someone named Ellen Switkes. It works great! I have been making this recipe for years. The Hamentashen come out tasting a bit more like cookies and a bit less like bread dough than traditional Hamentashen — they are very yummy.

This year my daughter and I tried making this recipe vegan. The Hamentashen came out great that way too!

Hamentashen

Hamentashen after baking

The one thing that I will do differently next year is that this year I used some teff flour in my flour mix, and teff makes dough look brown and whole-wheat-y. So next year I plan to use a flour mix next year that doesn’t have any teff in it, so that the Hamentashen come out looking more of the color of traditional Hamentashen.

 

 

Twice I have made Rainbow Hamentashen. Someday I will post the recipe! The batch in the picture below was particularly neat because all of the coloring was done with food: beets, cocoa powder, and spinach. Yum!

 

 

Ellen Switkes says: Don’t wait until Purim.

rainbow hamentashen

Hamentaschen - gluten-free and can be vegan!
 
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Hamentashen are a yummy traditional dessert food for the Jewish holiday Purim. These are gluten-free, and optionally vegan. Happy Purim!
Author:
Recipe type: dessert
Cuisine: Jewish
Serves: 29 Hamentaschens
Ingredients
Dough
  • 2 eggs or 2 flax eggs
  • 2 1/4 cups flour mixture (for example 3/4 cup each quinoa flour, garbanzo flour & potato starch - or whatever flour mix you prefer)
  • 3/4 cup sugar
  • 1 teaspoon xanthan or guar gum (only if you used gluten-free flour, and only if it doesn't already contain this)
  • 2 teaspoons baking powder (or 2/3 teaspoon baking soda + 2/3 teaspoon cream of tartar)
  • 1/2 cup oil (eg. organic canola oil)
  • 1/2 teaspoon gluten-free vanilla extract
Filling
  • chocolate chips, or other traditional Hamentashen filling such as jelly or stewed dried apricots
Instructions
  1. Preheat oven to 350 degrees.
  2. If you are using flax eggs, mix them up and let them sit while you mix the rest of the ingredients.
  3. In a mixing bowl, mix all dry ingredients, to prevent lumps.
  4. Add the wet ingredients, including the eggs or flax eggs. Stir well.
  5. The dough should have the consistency of fabulous fresh playdough, straight from the can. If it is wetter or dryer than that, add some flour mix or a tablespoon of water and stir again, and repeat until you have a dough with the perfect consistency.
  6. Break off a blob of dough that is about 1 inch in diameter. Roll it into a ball, then pat it into a flat circle on a fabulously non-stick cookie sheet. The circle should be about 2 1/2 inches wide. Carefully pat any raggedy edges together, so that you end up with edges that are perfectly smooth and round.
  7. Put 1-2 teaspoonfuls of filling in the middle of the circle. Less filling works better than more -- you can always add another dab of filling after the cookie is shaped if you want to. Then carefully fold each of the three sides upward, forming a triangle. Pinch the corners together, so that it will hold its shape. If it cracks, just pat it back into shape, seal the crack, and it should be fine.
  8. Bake for 10 minutes.
  9. Yum!
  10. Ellen Switkes says: Don't wait until Purim.

 

Chocolate Chip Cookies – no gluten, dairy, or refined sugar!

chocolate chip cookie with a bite taken out of it

I searched far and wide for my perfect chocolate chip cookie recipe — and I have found it! This recipe has no gluten — indeed no grain or flour of any kind — and it is sweetened with dates instead of refined sugar. It makes delicious chocolate chip cookies that start out soft and stay that way.

cookie doughThis recipe is based on the Quinoa Chocolate Chip Cookies recipe from the blog Cooking a la Mel. But I’ve modified the recipe to use nuts instead of quinoa flour, replaced coconut oil with canola oil, and left out the refrigeration stage.

dough before bakingFor making blobs of cookie dough, I use an OXO Good Grips Medium Cookie Scoop that I bought on Amazon. It makes it easy to turn out a zillion perfect blobs of cookie dough in no time flat — although you can also use a tablespoon to scoop the dough and another one to scrape it off the first one, and that will work fine too.

baked cookiesYou can make these cookies vegan by replacing the egg with a flax egg instead.

My pick for chocolate chips is Equal Exchange, because they are dairy-free, organic, and fair trade.

Chocolate Chip Cookies
 
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Awesome gluten-free chocolate chip cookies: made from healthy ingredients, stays soft, and tastes fabulous!
Author:
Recipe type: dessert
Serves: 18-22 cookies
Ingredients
  • 3/4 cup almonds
  • 1/2 cup walnuts or pumpkin seeds (without hulls)
  • 1 cup dates, with no pits
  • optional: 1/2 teaspoon baking soda
  • 1/4 cup canola oil
  • 1 egg (or replace with a flax egg to make it vegan)
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips, such as Equal Exchange semisweet
Instructions
  1. Preheat oven to 350 degrees.
  2. Place all ingredients except for the chocolate chips into a food processor.
  3. Blend for several minutes, until the mixture looks someplace between dough and wet sand. The largest pieces should be the size of the head of a pin.
  4. Stir in chocolate chips.
  5. Place blobs of 1 1/2 tablespoons of dough on a cookie sheet. Flatten the blobs into round cookie shapes. You can put them close together -- they don't expand much during baking.
  6. Bake for 10 minutes.
  7. Tastes best after cooling. Yum!