It’s Purim Already?
For Purim this year, our bakery will be making gluten-free, sugar-free, vegan plum/lemon hamentashen. Purim comes out early this year (March 8th) just so you’re forwarned. And if you didn’t already know, Jewish holidays are never on time; they are either late or early. It has to do with being fashionable, I believe.
Anyway, I am here to give you the recipe so you can make them at home if you’re type A and a paranoid allergy-mamma. (I say that with the greatest affection, of course, because I’m one of them.)
8 oz. soy-free, vegan butter
8 oz. vegan cream cheese
2 cups all-purpose gluten-free flour
1/2 teaspoon stevia
12 oz. dried plums (aka prunes)
1 teaspoon grated lemon peel
1 tablespoon lemon juice
Put prunes in a pot and fill with water until it covers all the fruit. Bring to a boil and simmer until prunes are soft. Strain out prunes and add lemon peel and lemon juice. Put in a food processor and process till smooth.
Preheat oven to 325 F. Place parchment paper on 2 cookie sheets.
Mix together the vegan butter and cream cheese in a large bowl.
Add flour and stevia and stir until combined.
Wrap dough in wax or parchment paper and refrigerate for about 2 hours.
Roll dough to 1/4′ thickness and cut about 3″ circles on cookie sheet.
Put about a teaspoon of filling into the center of each circle and pinch the sides to form 3 corners.
Bake for about 12 minutes or until lightly browned.
Transfer to a wire rack for 10 minutes and let cool. Remove hamentashen from sheets for complete cool down.
Happy early Purim!
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