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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 4 |
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/desserts/hamantaschen/ Traditionally, Hamantaschen are stuffed with prune paste or poppy seed paste. While I liked the tradition, these tastes were a little strange to me growing up. Now, these gluten-free Hamantashcen are filled with a more familiar, yet slightly exotic filling. I hope you like them as much as we do! Ingredients:
1 cup currants |
1 1/2 cups water |
2 apples, peeled, cored, chopped |
1 whole vanilla bean |
6 slivers lemon rind |
1 cup dried apricot, chopped in quarters |
3 cups blanched blanched almond flour |
1/2 teaspoon celtic sea salt |
1/2 cup grapeseed oil |
1 egg |
2 tablespoons agave nectar |
1 tablespoon vanilla extract |
Directions:
1. Filling Instructions:.
2. In blender, on high speed, puree currants in 1 1/2 cups water until smooth.
3. In a medium saucepan, combine currant mixture, apples, vanilla bean, lemon rind and dried apricots.
4. Cook over medium heat, stirring occasionally, until apples are soft, about 45 minutes.
5. Dough Instructions:.
6. In a large bowl, combine almond flour and salt.
7. In a smaller bowl, mix together oil, egg, agave, and vanilla.
8. Mix wet ingredients into dry.
9. Roll dough into 1 inch balls; place them on a parchment lined baking sheet, then press flat into small circles.
10. Scoop one teaspoon of filling into each circle of dough.
11. Fold the dough in from three sides and pinch the corners to form a triangle shaped cookie.
12. Bake at 350° for 10-12 minutes until dough is golden brown.
13. Serve.
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