Hamantaschen for Purim « Gluten-free & Vegan


One year ago yesterday, I set out on a ten-day hiking adventure with a group of forty or so strangers in an unfamiliar land. It just so happened to also be my 28th birthday.

That country was Israel and those forty or so strangers quickly became close friends whose perspectives sculpted out such an undeniable experience of beauty and discovery surrounded by a breathtaking display of ocean / mountains / city / culture.


So in honor of each one of those individuals, all of the incredible hummus, outdoor marketplaces, carob trees, camels, goats, and stray cats, the taste of real falafel, the almost sickening amount of halva ingested, pre-post-and during hike yoga, to the discovery of arak, fresh dates and za’atar, to the sea and the mountains, the colorful cities, and especially to eating salad for breakfast every damn day…

here is my recipe for vanilla poppy seed + cardamom apricot apple filled hamantaschen for the jewish holiday Purim.  


Cardamom Apricot Apple Filling

  • 3 small apples, shredded
  • 10 dried apricots, unsulfured
  • 12 medjool dates
  • 1 C. water
  • ¼ C. orange juice (I used freshly squeezed, any will do!)
  • zest from half an orange
  • 1/8 tsp. cardamom
  • ½ vanilla bean, insides scraped
  • pinch of pink salt
  1. Place water, OJ and medjool dates into a high speed blender or food processor and blend until dates are fully incorporated and there are no more lumps
  2. Transfer this mixture to a small saucepan
  3. Over medium heat add in your grated apples, apricots, vanilla, salt and cardamom then bring to a boil
  4. Reduce heat to med/low and simmer until fruits are soft and have absorbed mostly all the liquid
  5. This may take 20-30 minutes, stirring every few minutes and keeping a close eye on making sure they do not burn
  6. Mash the fruits into an apple sauce-like consistency with a fork or potato masher, set aside


Vanilla Poppy Seed Filling

  • 1 C. poppy seeds, ground in a spice or coffee grinder
  • 1 ¾ C. of coconut cream, or one 14 oz. can
  • 12 medjool dates
  • ¼ C. raisins
  • 1 vanilla bean, insides scraped
  • zest from half an orange
  • pinch of pink salt
  1. Combine all ingredients EXCEPT the ground poppy seeds into a saucepan and bring to a boil
  2. Once boiling, reduce heat to medium/low and simmer for 7-10 minutes, or until raisins are soft and plump
  3. Fold in the ground poppy seeds and allow to simmer for another 2-3 minutes. Remove from heat and place in blender
  4. This would be an awesome time to add some carob chips or cacao powder (which I most definitely will be doing next time around), and then blend everything into a thick vanilla poppy seed spread. Set aside for cooling

Gluten-Free + Vegan Hamantaschen

  • ¼ C. coconut flour
  • ½ C. amaranth flour
  • ½ C. rice flour (white or brown, depending on your taste and availability)
  • ¼ C. maple syrup
  • ¼ C. non-dairy yogurt (I used SoDelicious Coconut)
  • ¼ C. coconut oil, melted
  • ¼ tsp. pink salt
  • 1 ½ tsp. vanilla
  • lemon zest
  1. Preheat oven to 325˚ and prepare baking sheet with parchment paper
  2. In a large mixing bowl, sift the coconut, amaranth and rice flour together along with the salt
  3. In a separate smaller bowl, whisk maple syrup, yogurt, melted coconut oil, vanilla and lemon zest
  4. Add the wet mixture into the dry ingredients and gently fold everything together until a soft ball of cookie dough is formed
  5. Place ball of dough in freezer for 5-10 minutes
  6. Between two pieces of parchment paper and maybe a little bit of rice flour, roll the dough out to about ¼” thickness
  7. Use a circle cookie cutter or even the lid of a mason jar to cut out the base for your fillings.
  8. Scoop about one teaspoon of filling and plop onto the center of each cut-out
  9. Fold the hamantaschen about half way into the circle starting with the left side. Then fold the right side in the same manner. Now fold the bottom of the circle and lightly pinch the ends to form a triangle. I sprinkled a little bit of coconut sugar on top for added sweetness.
  10. Bake for 12-15 minutes.