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.)

Must Have

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

Must Do

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!

Thank you, my sweet friends, for following Recipes for Disasters in Mommydumb…


About the author

admin Debbie Adler is the owner of the gluten-free, vegan, sugar-free bakery Sweet Debbie's Organic Cupcakes, and is the author of the award-winning cookbook Sweet Debbie's Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery.

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