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Vegan Hamentashen for Purim, by Delicious Without Gluten

BT Montreal | posted Tuesday, Mar 19th, 2019

1. Vegan Orange Dough

Ingredients

  • 4 3/4 cups All Purpose Gluten free flour (xanthan gum included) (640 g)
  • 2 cups of icing sugar (260 g)
  • ½ tsp salt (3 g)
  • 2 sticks of margarine (220 g)
  • ½ cup of Tofutti non dairy cream cheese (50 g)
  • 1 tsp orange extract
  • Zest of 1 orange
  • 6 tbsp of orange juice without added sugar (90 g)

Directions

  1. Mix flour, icing sugar and salt and set aside.
  2. Beat the margarine and Tofutti
  3. Add orange extract
  4. Add flour in batches and alternate with orange juice. This dough can also be done without the Tofutti and can be replaced simply with water.
    Orange dough can be maple dough or plain dough by switching out the extract to maple or vanilla. The orange zest would be removed but the orange juice stays the same.
  5. Flour your work surface.
  6. Roll out dough onto saran wrap surface or silpat so it doesn’t stick to surface.
  7. Cut 3” – 3.5” circles with the top of a glass or cookie cutter.
  8. Place filling and pinch into triangle pocket cookie. Bake at 350 degrees for 12-15 minutes depending on size. They should be very lightly coloured.
  9. Once cooled, ice them with chocolate drizzle, sprinkles and/or royal icing.

2. Vegan Chocolate Chip Cookie Dough

Ingredients

  • 2 3/4 cups All Purpose Gluten free flour (xanthan gum included) (370 g)
  • 1 tsp salt (6 g)
  • ½ tsp baking soda
  • 2 sticks of margarine (220 g)
  • ½ cup granulated sugar (105 g)
  • 1 cup packed brown sugar (225 g)
  • 1 tbsp vanilla extract
  • ½ cup mini chocolate chips

Directions

  1. Mix flour, salt and baking soda and set aside.
  2. Beat the margarine and sugar
  3. Add vanilla
  4. Add flour in batches so that the powder is not flying everywhere
  5. Mix very well until dough is cohesive. If to dry, add a bit of water (tbsp)
  6. Add chocolate chips to batter
  7. Flour your work surface.
  8. Roll out dough onto saran wrap surface or silpat so it doesn’t stick to surface.
  9. Cut 3” – 3.5” circles with the top of a glass or cookie cutter. place filling and pinch
    into triangle pocket cookie. Bake at 350 degrees for 12-15 minutes depending on size.
    They should be very lightly coloured.
  10. Once cooled, ice them with chocolate drizzle, sprinkles and/or royal icing.

3. Chocolate Cream Cheese Hamentashen

Ingredients

  • 1 small tub of Tofutti cream cheese or regular cream cheese (227g or 1 cup) at room temperature
  • 2 sticks of margarine or butter (225g) at room temperature
  • 1/4 cup of granulated sugar (50 g)
  • 1/2 cup cocoa powder (60g)
  • 1/3 cup icing sugar (50g)
  • 2 cups of all purpose flour (I use Better Batter which includes xanthan gum) (335g)

Directions

  1. Cream the cream cheese, margarine and sugar using a paddle attachment.
  2. Add the dry ingredients and mix well until it forms into a ball.
  3. Place dough in plastic wrap in 2 balls and place in refrigerator for an hour or so.
  4. Flour your work surface. You can use icing sugar if you want a smooth texture (many all purpose flours are made with rice and the texture may leave a sandy feel) or you can use tapioca flour as well.
  5. Roll out dough, and cut 3 – 3.5” circle with the top of a glass or cookie cutter. place filling and pinch into triangle. Bake at 350 degrees for 12-15 minutes depending on size.
  6. I like to cool them and ice them with chocolate drizzle, sprinkles and/or royal icing.

Filling

Ingredients

  • One package of apricots (350 g)
  • One package of prunes (350 g)
  • 1 ½ cups of dried cranberries
  • 1 cup of Orange juice
  • Water
  • Zest of one large navel orange

Directions:

  1. Pour juice and dried fruit in a pan and if the orange juice does not cover the fruit.
  2. Add extra water and bring to a boil
  3. Simmer and watch that the fruit does not stick to bottom.
  4. Stir often until all fruit is soft and no juice is left. If fruit is not yet soft, add more water and continue to boil.
  5. Place softened fruit and orange zest into food processor with blade and grind until smooth.

For more: www.deliciouswithout.com/a-very-vegan-purim/