Vegan, Gluten-Free Hamantaschen
Author: 
Recipe type: Dessert
Cuisine: Jewish
Serves: 15-20 cookies
 
Ingredients
  • 1¼ cups sorghum flour
  • 1¼ cup white rice flour
  • ½ cup tapioca starch
  • 2 tsp. xanthan gum
  • 4 tsp. baking powder
  • ½ tsp. sea salt
  • ¾ cup sugar
  • ¾ cup cold vegan butter, cubed
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • ½ cup cold water
  • Fillings: apricot and blueberry preserves
  • Cooking spray
Instructions
  1. Preheat the oven to 375 degrees. Add the dry ingredients into a food processor and mix well. Add in the cubed butter and pulse until the dough looks like sand. Add the vanilla and almond extracts to the dough and then add water slowly, pulsing, until the dough comes together. Transfer the dough onto a work surface and form a ball. Separate it into 2 discs and wrap each half of the dough in plastic wrap and refrigerate it for one hour.
  2. After the hour, take out one disc and using a tablespoon, take pieces of dough and form them into balls. Put each ball between two small pieces of parchment paper. Press down on the ball with your hand to form a flat disc, about ¼” thick, or you can use a rolling pin. Place about 1 tsp. of filling onto the center of each disc.
  3. Fold the edges of the disc up into a triangle (handling it by the parchment paper makes it easier) and pinch the corners. Continue until you use up all the dough. Place Hamantaschen onto a parchment covered baking sheet. Spray Hamantaschen with cooking spray. Bake for 10 minutes, then rotate the pan and bake an additional 5 minutes or until Hamantaschen are slightly browned. Remove from oven and let cool. Store in a covered container to keep them fresh.
Recipe by The "V" Word at http://thevword.net/2015/02/purim-lessons-and-vegan-gluten-free-hamantaschen.html