1/1 Photo of Gluten-Free Hamantaschen - Sugar-Free [ Purim Cookies ]
What's Cooking?'s Note:
This is a recipe for gluten-free, cane-sugar-free hamantaschen. They don't have a hard sugar-cookie consistency; Rather, they are more like soft, cakey pastries. Delicious! I filled half of my hamantaschen with no-sugar-added apricot preserves. The other half I filled with lekvar, a puree of dried prunes that have been softened in boiling water. You can buy canned lekvar, which has sugar or corn syrup in it, or you can try making it yourself using a traditional recipe but omitting or replacing the sugar. This recipe has no refined sugars. It uses agave nectar, which is one of the least refined sweeteners available. Though it naturally contains fructose, it is much lower on the glycemic index (GI) than other natural sweeteners, which can makes it more suitable for some diabetics, sugar-sensitive people, low-carbers, and hypoglycemics.
My Private Note
Units: US | Metric
- 8 tablespoons margarine or 8 tablespoons butter, softened
- 3/4 cup agave nectar
- 1 egg
- 2 tablespoons lemon juice
- 1/4 teaspoon lemon zest
- 1 teaspoon vanilla
- 1 1/2 teaspoons xanthan gum
- 2 tablespoons cornstarch
- 2 1/2 cups Pamelas ultimate baking and pancake mix (gluten-free)
- 1/2 cup potato starch
- 1 additional egg, well beaten and set aside
- 1With an electric hand mixer, or in the bowl of a standing mixer, cream the butter or margarine with the agave nectar. Add the unbeaten egg, lemon juice, lemon zest and vanilla and continue combining. In a separate bowl, combine all dry ingredients.
- 2Slowly add the dry mixture into the liquid mixture. Mix until combined into a cohesive ball of dough. Refrigerate for 2 hours or overnight.
- 3Line two cookie sheets with parchment paper. Flour a counter or other surface thoroughly. Remove dough from refrigerator and immediately roll into a ball and roll the ball in flour before placing it on the floured counter. Roll out until 1/4" to 1/8" thickness. Using a juice glass or biscuit cutter, cut into 3-4" circles. Immediately move dough circles to parchment-lined cookie sheets. If the dough begins to stick to the counter, use a pastry scraper to gently transfer the disks of dough.
- 4Place approximately 1 teaspoon of filling (apricot preserves, lekvar, poppyseed filling, raspberry jam, etc) in the center of each circle. Using a pastry brush, apply well-beaten egg to the perimeter of each dough circle and immediately fold 3 sides of circle together so that the cookie becomes a triangle, and pinch corners to seal. Seal completely and firmly, using beaten egg so they do not come apart in baking. If you have trouble sealing the corners, try folding them over a bit. The final cookie should look like a triangle with the filling showing through only at the center.
- 5Use the remaining beaten egg to lightly brush the top of each pastry.
- 6Bake at 350 F for 12-15 minutes or until lightly golden on top but not overly browned on the bottom (lift one cookie up after 12 minutes to make sure the bottom hasn't become dark brown). Let cool slightly before serving or transferring to cooling rack.
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Nutritional Facts for Gluten-Free Hamantaschen - Sugar-Free [ Purim Cookies ]
Serving Size: 1 (343 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 55.1
- Calories from Fat 37
- Total Fat 4.2 g
- Saturated Fat 0.7 g
- Cholesterol 17.6 mg
- Sodium 52.0 mg
- Total Carbohydrate 3.5 g
- Dietary Fiber 0.2 g
- Sugars 0.2 g
- Protein 0.8 g
The following items or measurements are not included:
Pamelas ultimate baking and pancake mix