Okay, so I’m a bit of an overachiever, and for this Hamantaschen challenge, I decided to make not just one type of “hummy” but TWO freaking recipes. Sweet and savory. I know it looks like a potchke, but I promise that I’ve given you some helpful shortcuts to make these easier than they look!
For the savory one, I used Simple Mills brand gluten free pizza dough mix (yes, you read that correctly – gluten free). For the filling, I made a caramelized onion, mushroom, fig and goat cheese mixture, with some spices to round it out but I like the contrast of the sweet figs and onions and umami mushrooms (I used oyster mushrooms for this, but use whatever you have on hand). To be honest, I was slightly panicked when I realized I didn’t have any dried figs in my pantry, but to my surprise, I found Trader Joe’s California green figs in my freezer (and perfect timing to clean out my freezer right before Pesach anyway). So that’s what I used, but if you’re using dried figs, I would put them in some warm water to soften them up before you saute with the rest of the ingredients.
And for the sweet one – here’s the kicker for this, it’s NO BAKE! Did I hook you guys up or what? It’s a coffee maple date “dough” with lemon blueberry chia filling! Truth be told, I played around with the dough for a while on this one, adding liquid when needed to make it a little more pliable, but that’s kind of the beauty of this, there’s not really an exact science to it, no precise measuring, just throw some stuff in a food processor and adjust as needed.
So readers, there you have it! My take on this year’s hamantaschen.
Freilichin Purim everyone!
- 1 box gluten free pizza dough mix I like the brand Simple Mills - you just add water, oil and apple cider vinegar
- 1/2 cup chopped onion Use any type of onion you have
- 1/2 cup mushrooms (wiped clean with dish towel) Again, use whatever you have (I used oyster mushrooms, but any type will work)
- 1/4 cup figs Use fresh or frozen, but if using dried, soak them in warm water to soften first
- 1 small handful crumbled goat cheese I just eyeballed this, about 10 crumbles
- 1 tsp salt
- 1 tsp pepper
- 1 tsp 21 seasoning salute I get this at Trader Joe's - it's a fantastic mix of all different herbs and spices and perfect for savory foods like this!
- 1 tsp unrefined coconut oil
-
Follow the instructions on the back of the gluten free pizza dough mix - set aside.
-
Melt the coconut oil in a saute pan and add onions, mushrooms, figs, salt, pepper and spices. Cook for about 15 minutes until fragrant and caramelized.
-
Add in the crumbled goat cheese and cook for 5 more minutes until melted.
-
While the goat cheese is melting, pre-heat oven to 350F and place parchment paper on baking sheet.
-
Wet hands and scoop a golf ball sized amount of dough, flatten into circle, scoop a small amount of filling and fold in the corners to make a triangular shape. You may have to re-wet your hands for this part, so you can seal the corners and the sides, since the dough may crack a bit.
-
Bake for 12-15 minutes until golden brown.
-
Top with fresh or dried rosemary. Serve warm or room temp and devour!
- 3/4 cup dates I like to use Deglet Noor, I just like the texture better and you don't have to remove the pits, like Medjool
- 3/4 cup nuts I like to use pecans for this, but almonds or walnuts would be great too
- 3 T pure maple syrup
- 1 T ground coffee You can use either leftover coffee, or good quality granules
- 1/2 cup almond milk or any other dairy-free milk you have handy
- 1 tsp vanilla extract
- 3 T shredded coconut
- 2 cups fresh or frozen blueberries
- Zest and juice of 1 lemon
- 3 T white chia seeds
- 1/2 cup coconut sugar
- 1 T unrefined coconut oil
-
Melt the coconut oil in a pot and add the blueberries, coconut sugar, lemon zest and juice and cook until the blueberries have all popped and mixture has thickened.
-
Turn off the heat and add the chia seeds and mix well until the filling is thick, like jam.
-
Add the dates, nuts, maple syrup, coffee, almond milk, vanilla extract and shredded coconut into a food processor and pulse until all combined. Once it's all blended, remove the lid and scoop out some dough to see if it'll hold together when you fold it into hamantaschen. You may need to add some almond milk or water, or more nuts depending on the consistency.
-
Scoop some dough onto a baking sheet covered in wax paper, and flatten into a circle. Add a small amount of filling and carefully fold up the sides to make a triangular shape. You may need to wet your hands for this one to press down the sides and corners. Sprinkle with coconut sugar.
-
Place in the freezer to set up for 1 hour, then store in a container. Defrost for 15 minutes before serving.
Let me know how you liked the recipes in the comments. Also let me know if you liked my hamantaschen or Daniel’s better. His can be found here: Barbecue Chicken Hamantaschen
Well, it’s that time of year again – beautiful orange leaves on the trees, crisp and cool weather, and an abundance of squash and autumnal flavors! This flavor challenge was…Dates! Yes, the sweet, dessert-like, super versatile little flavor bombs. I’m up for it.
For this recipe, I broke out the spiralizer. Yes, I joined the bandwagon last year and bought a hefty one to use for this recipe (I have the Brieftons Tri-Blade Spiralizer in bright green).
I must admit, I was a bit perplexed when I was given “lamb bacon” and “quail eggs”. No, not because I didn’t know what to do with BACON, but because I had just too many ideas running through my head! Do I go with a breakfast dish? Snack? Maybe even a dessert? Hey, bacon and chocolate is a thing! :)
You must be logged in to post a comment.