RASPBERRY CHIA HAMANTASCHEN (paleo, vegan, refined sugar free, gluten free)

These are so fun to make!

And honestly, the first time I have eaten hamantaschen in YEARS. So take that with a grain of salt when you make them, but I think they turned out pretty delightful! And as Collin (who has definitely never eaten a hamantaschen until now) said “I can’t eat just one!” Which is a good thing, since quarantine baking means it’s just up to the two of us to polish off any of my baking trials.

As a kid, Purim was such a cool Jewish holiday to celebrate. Having a chance to dress up, eat cookies, and make really loud noises (whenever anyone said the name of the evil anti-Semitic Haman), what could be more fun?

At this point in my life, the extent of my connection to Judaism is mostly through food. I haven’t actually celebrated or observed Purim since I was a child, so making hamantaschen this year really makes me feel connected to my Jewish roots and culture. And any sense of connection during a pandemic is something to celebrate.

You can read a little more about the history of hamantaschen here and here.

Tips:

1. In my first batch of these, the cookies came out enormous! The dough really expands, so make sure to roll it dough out enough, (it can be on the thinner side, but not so thin it breaks) and use a small to medium jar or cookie cutter. I ended up liking the size of a Bonne Maman jar.

2. The egg wash is not necessary in this recipe, but it does act as a nice glue for the corners and it gives the cookies a fancy finish!

3. Getting just the right amount of filling can take a little practice. We don’t want too much or too little! I found that using a teaspoon was just right.

Tools:

• Rolling pin

• Parchment paper

• Jar or round cookie cutter

• Brush (for egg wash)

Ingredients

• 2 cups almond flour

• 1 cup arrowroot starch/flour (plus extra for dusting/rolling out the dough)

• 1 teaspoon sea salt

• 1/4 teaspoon baking soda

• 1/2 cup 100% maple syrup

• 1/4 cup coconut oil, liquid/melted

• 1 teaspoon pure vanilla extract

Filling:

• 2 cups frozen or fresh organic raspberries

• 2 tablespoons chia seeds

• 1 tablespoon maple syrup

Egg wash (optional, and not vegan!):

• 1 egg, beaten

• 1 tablespoon water

Instructions

1. Preheat oven to 350F and line a baking sheet with parchment paper.

2. Prepare the filling: In a small saucepan heat berries on medium heat. Stir frequently.

3. When berries are heated through and begin to breakdown, mash them up with a fork or potato masher.

4. Once your desired consistency is reached, stir in chia seeds and maple syrup. Remove from heat, allow to cool, and place in fridge while preparing the cookie dough.

5. In a large bowl, combine almond flour, arrowroot flour, sea salt, baking soda.

6. Add maple syrup, coconut, and vanilla and mix well. Knead with hands until dough is formed.

7. Lay out a sheet of parchment paper on a smooth surface and dust with arrowroot. Form dough into round ball (I actually do this in a few batches) place on parchment, dust top of dough with arrowroot and cover with another sheet of parchment. Roll out dough until 1/4 inch thick.

8. Dip the rim of the jar or cookie cutter into arrowroot and cut out circles. Remove excess dough and reuse for next batch.

9. Place 1 teaspoon of jam filling in the center.

10. Create a triangle shape by folding 3 sides in and pinching the corners together.

11. Carefully transfer triangles to the prepared baking sheet. Brush egg wash onto the cookies (optional).

12. Bake for 14-18 minutes or until the cookie corners and bottoms have started to lightly brown (the bottoms usually brown faster than the tops of the cookies so carefully check by lifting up with a silicone spatula).

13. Remove from oven, allow to cool for a couple minutes. Store in an airtight container in the refrigerator for up to 5 days.

Eat + enjoy! ❤︎ Emily

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Thank you to Primal Palate for inspiring this recipe