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
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
1 cup poppyseeds
1/ 2 cup almond milk
1/ 4 cup agave syrup (low glycemic sweetener from
¼ cup Sucanat
pinch of salt
1 Tbs ground flax seeds
3 Tbs water
2 tsp lemon juice
grated peel of 1 lemon
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
Preheat oven to 350 degrees. Prepare
two cookie sheets with oil spray or a little of the
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.
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