Gluten/Dairy Free Hamantaschen

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and lower in saturated fat.

fruit preserves

🥗Healthier: fresh fruit

💰Cheaper: jelly

Fresh fruit adds natural sweetness and reduces sugar content.

Start with 1 cup of non-dairy shortening that has been softened.

Use an electric mixer to beat the shortening until smooth.

Add 1/2 cup of brown sugar to the shortening and mix well.

Add 1 egg and mix until smooth.

Add 1 teaspoon of vanilla extract and mix in.

In a separate bowl, combine 1 cup of brown rice flour, 1/2 cup of coconut flour, 1 teaspoon of xanthan gum, 1 teaspoon of cinnamon, and 1 teaspoon of orange peel; mix well.

Add 2 teaspoons of aluminum-free baking powder to the dry ingredients and mix.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Finish mixing the dough with your hands to form a cohesive ball.

Prepare to roll out the dough using wax paper and arrowroot starch to prevent sticking.

Spread arrowroot starch on the wax paper, place the dough in the center, and cover with another piece of wax paper.

Roll out the dough carefully to avoid cracking, aiming for a thin consistency.

Remove the top layer of wax paper and cut circles from the dough using a glass.

Wet the edges of each circle with a finger to prevent cracking.

Place a spoonful of fruit preserves in the center of each circle.

Fold the edges of the circle over to form a triangle, pinching the corners to seal.

Spray a cookie sheet with coconut oil to prevent sticking and place the cookies on it.

Preheat the oven to 350°F (175°C).

Bake the cookies for 12-15 minutes until the edges are golden brown.

Remove from the oven and allow to cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens