Labels

00 flour 7-spice 8-ball squash açaí acorn squash afternoon tea agar ale alfalfa allspice almond butter almond essence almond meal almonds alphabet amchoor american anise seed apple apple cheese apple juice apple sauce apricots artichoke asiers asparagus aubergine autumn avocado balls balsamic vinegar banana banana skin bannock barberries barley basil bath bomb batter bay BBQ sauce bean burger bean pasta beans beansprouts beauty beer beeswax beet greens beetroot belize beluga lentils berbere berry bicarbonate of soda birch syrup birthday biscuits black beans black eyed beans black garlic black pepper black trumpet blackberry blewit blue cheese blueberry bok choi borlotti beans borscht boston bran brandy brazil nut brazilian bread bread flour breadcrumbs breadsticks breakfast brezeln british broad beans broccoli broccolini brown lentils brown rice brown sugar brownies brussels sprouts buckwheat bulghur wheat buns butter buttermilk butternut squash cabbage cacao cajun spice cake camping canada candied peel candles cannelini beans capers caramel caraway cardamom caribbean carob molasses carrot greens carrots cashew cauliflower cayenne celeriac celery celery seed ceps cereal champagne chanterelle chard cheese cheese rind cherry chervil Chestnut chia chia seeds chicken of the woods chickpea chickpea flour chickpea miso chickpeas child-friendly chilli chips chives chocolate christmas chutney cider cider vinegar cinnamon citric acid clapshot cloves coarse salt cocoa coconut coconut kefir coconut milk coconut oil coconut sugar coconut vinegar coffee collard greens compote cookies copenhagen cordial coriander coriander seed cornbread cornflour cornmeal cornstarch cottage cheese courgette courgette flowers couscous crabapple crackers cranberries cranberry cranberry sauce cream cream cheese cream of tartar creme de cassis crumble cucumber cumin cupuaçu curd currants curry curry leaves curry paste custard dal dandelion-ramp miso danish date date molasses dehydrator demerara sugar digestive biscuits dill dinosaur dip donuts dosa dragonfish dressing dried fruit drink dry tofu dukkah dulce de leche easter edamame egg egg yolk elderberry elderflower elephant english epsom salts essential oil evaporated milk fake milk fennel fennel seed fenugreek feta fiddleheads fig filo fire cooking firm tofu flan flapjack flatbread flour flowers focaccia food colouring football freekeh fresh yeast frittata fritters galangal galette garam masala garlic garlic scapes gazpacho german gin ginger ginger wine gingerbread glass noodles gluten-free glutinous rice flour gnocchi goat's cheese golden beets golden raisins golden syrup gooseberry gorgonzola graham flour granola grape grape molasses grapefruit greek green beans green pepper green plantain green tea green tomato haggis haricot beans harissa hazelnut hedgehog mushroom hemp seeds holy basil hominy honey horseradish hot cross buns hummus ice lollies iceland icing icing sugar indian injera irish italy jackfruit jam jamaican japanese jelly jicama kahlua kale kale chips kalonji kefir ketchup kohlrabi koji kombucha lasagne latkes lavender lebkuchen leek leek flowers lemon lemongrass lentils lettuce lime lime leaves linseed lion's mane mushroom liquorice powder lovage lunch macadamia nuts mace mahlab maitake mango maple syrup marble marigold marmalade marzipan masa harina mascarpone mash melon membrillo mexican milk millet mince pies mincemeat mint mirin miso mixed spice mochi moghrabieh molasses morel mousse mozzarella muesli muffins mulberry mulberry molasses mung beans mushroom mushroom powder mushroom stock mustard mustard oil naan nasturtium new york no-bake cake noodles not food nut butter nut roast nutella nutmeg nutritional yeast oat yoghurt oatmeal oats okara okra olive oil olives onion onion skins onions orange orange blossom orange juice oregano oyster mushroom package pancakes panch phoran papaya papaya seeds paprika parkin parmesan parsley parsnips pasta pastry peach peanut peanut butter pear peas pecan pecan pie pecorino pepper pesto petersilienwurzel philadelphia physalis pickle picnic pie pine nuts pineapple pistachio pizza plantain plum polenta pomegranate pomegranate molasses ponzu popcorn poppy seeds porridge potato potluck preserve pretzels prune psyllium seed husk pudding pumpkin pumpkin seed butter pumpkin seeds purple carrots purple noodles purple potato puy lentils pyo quince quinoa radicchio radish radish greens rainbow cake raisins raita ramps ras el hanout raspberry ratatouille ravioli red cabbage red kidney beans red lentils red onion red wine red wine vinegar redcurrant jelly redcurrants relish restaurant reykjavik rhubarb rice rice flour rice pudding rice vinegar ricotta risotto rocket rolls root veg chips rose rose harissa rosemary rugbrød rum runner beans rye saffron sage sake salad salsify salt sauce sauerkraut scones scottish sea buckthorn seaweed seeds semolina sesame oil sesame seeds sesame tofu seville orange shepherd's pie shiso silken tofu skyr slaw sloe snacks snow soba noodles socca soda bread sodium hydroxide soup sour cherries south american soy sauce soybean spaghetti spaghetti squash spätzle spelt spelt berries spinach spread spring spring onion sprouts squash st. george's mushroom star anise stew stout strawberry sugar sultana sumac summer sunchoke sundried tomato sunflower seed butter sunflower seeds super firm tofu sweet sweet potato sweetcorn tacos tahini tamale tamari tamarind tapioca flour tarragon tart tea tealoaf teff tempeh thai thyme tinned peaches tkemali toast tofu tofu scramble tomatillo tomato tomato puree tonka bean toronto tortillas tray bake treacle truck truffle turmeric turnip turnip greens tyttebær udon umeboshi vanilla vanilla bean vegetable stock veggie burger vermouth vine leaves vinegar walnut oil walnuts wasabi watermelon watermelon radish wax wheat berries whisky white balsamic vinegar white beans white chocolate white pepper white spelt flour white wine wholemeal wild garlic winter wood ear xanthan gum yeast yellow beans yellow split peas yoghurt za'atar zimtsterne

Sunday, March 10, 2013

Hamantaschen (vegan and gluten-free)

L-R: normal dough with prune-poppyseed filling, GF dough with apricot-almond filling, GF dough with spiced fig-cocoa filling
Before I came to the US I knew little about Jewish culture. Then we moved into a historically Jewish neighbourhood (our nearest shops are a Jewish bakery and a Jewish butchery; most of the businesses around here close on Saturdays). And I discovered that really quite many of the people I'd befriended here are Jewish. However much they do or don't practice the rest of the year, they've done a good job of educating me about important festivals (and the food involved). My friend A in particular (my partner in baking for awesome cakes) has invited us for her version of Passover and Rosh Hashanah celebrations every year, and also fed me my first Hamantaschen.

Ever since I tried Hamantaschen I wanted to make them, and to make them vegan (and GF so my friends A+H can eat them). They are basically a free-standing jam tart, folded into a triangular shape, with some sort of fruity or seedy filling in the middle. They are traditionally eaten for Purim.  Loosely, Purim: is 'like the Jewish Halloween' ie people get dressed up; you're supposed to get so drunk you forget the difference between good and evil (or something like that); Haman is a villain involved somewhere; Hamantaschen are supposed to represent Haman's hat (?). Purim is always around this time of year, although it varies and this year it was actually late February, when I was very much distracted by Pancake Day and S's birthday, so I didn't get around to Hamantaschen until I was reminded by this post - it seemed like exactly the recipe I had been dreaming of. I decided to follow the recipe to ensure success for some, and make a series of deviations for others.

Normal dough
(makes 20-25 - taken from this recipe)
1/3 cup coconut oil (solid state)
1/2 cup sugar
1/2 cup almond milk
1/2 tsp lemon zest
2 tsp vanilla essence
1 7/8 cups flour
1 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp salt

Gluten-free dough
(makes 20-25)
1/3 cup coconut oil (solid state)
1/2 cup sugar
1/2 cup almond milk
1 3/4 tsp vanilla essence
1/8 tsp almond essence
1/2 cup almond meal
3/4 cup gluten-free oat flour
1/2 cup rice flour
1/4 cup glutinous rice flour
1 tbsp chickpea flour
3 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp salt
1 tsp xanthan gum

Prune and poppyseed filling*:
4 oz dried prunes, chopped
1/8 cup poppyseeds
1/8 cup sugar
1 tbsp rum
1 tbsp orange juice
water

Apricot and almond filling*:
4 oz dried apricots, chopped
1/8 cup almonds, finely chopped
1/8 cup sugar
1 tbsp lemon juice
1 tbsp rum
water

Spiced fig and cocoa filling*:
(inspired by the delicious Fichi Girotti (stuffed fig sweetmeats) we ate in the town of Amelia in Italy)
4 oz dried figs, chopped
1/8 cup walnuts, finely chopped
1/8 cup sugar
1 tbsp cocoa powder
1/4 tsp ground cinnamon
1/4 tsp mahlab
2 tbsp candied orange peel
1/2 tsp orange zest
1/8 tsp almond essence
1 tbsp rum
water

* Each filling recipe given here makes enough to fill approx 1/3 of the total from the combined GF + normal dough quantities above. Other alternative fillings are any kind of jam, thick stewed fruit, nutella, anything you like really.

To make dough, beat the coconut oil and sugar together in a mixing bowl with a fork until well combined (will still be a bit crumbly). Warm the milk to about hand hot and add it to the bowl gradually, beating to incorporate. Add in the essence(s) and zest (if using). Separately, mix together the flour(s), cornstarch, baking powder and salt (and xanthan gum if using) with a fork. Add about half of the flour mix to the oil mix and beat until combined. Then add the rest of the flour and mix until a stiff dough is formed. It will still be a little soft. Wrap the ball(s) (make two if doing a double quantity of either dough) in clingfilm and put in the fridge for 30-60 min.

In the meantime, make the filling(s). Put the dried fruit in a small pan with the nuts or seeds, sugar and any dried spices. Measure the liquid ingredients into a measuring cup and make the quantity of liquid up to 1/4 cup by adding water, then add the liquid to the pan. Cover and simmer until the dried fruit are soft and squishy. Add more water if it seems to be getting too thick - it should end up like a thick jam.

Preheat the oven to 350F. Line two or more baking sheets with baking paper. Flour a clean surface, then take a ball of dough out of the fridge, remove clingfilm and roll out to about 3mm thick. Cut into circles about 3 inches diameter (I used a Coke glass). Put a tsp of filling in the centre of a dough circle, then fold up three sides to create a shape like a tricorn hat, pinching the corners together tightly. Repeat for all the circles, moving the completed tricorns to the baking sheet when done. Gather the excess dough and roll out again to make more circles and continue with the process until all the tricorns are filled. Bake the biscuits for 18-20 minutes, checking and rotating the sheets after 10 min. The bases will colour golden, but the tops will remain quite pale. Cool on a wire rack.


My favourites of all these variants were the GF dough with apricot filling - if you were going to make one kind of dough and one kind of filling that's what I would recommend. The GF dough held its shape much better than the normal one - I think mainly because it puffed up less. Half to two thirds of the normal dough ones came undone at the corners while cooking, and where I'd used a runnier filling especially they ended up as circular cookies covered in jam. In those cases, plenty of jam slid off onto the baking sheet and I was very glad I'd lined the sheets with paper - would have been a huge pain to clean otherwise.

All in all, I thought these were great (they took me a while to make, but that would be much reduced if you stuck to one kind of dough and one kind of filling). And all the ones I took to a seed swap this morning disappeared (a particular hit with one little girl), so they seemed to be a success. There's loads of scope for varying the recipe (even more than I did already) - was thinking a savoury version might make a great canape. I love the cleverness of the simple folding - you can make an open tart without needing any kind of a baking mold.
Posted by at
Labels: , , , , , , , , , , , , , , , , , ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)