Recipe: Grain-Free Date Hamantaschen (SCD/GAPS/Paleo/Primal)

March 4, 2012 · 26 comments

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With the Jewish holiday Purim right around the corner, I thought I would attempt making my favorite holiday treat; hamantaschen.  Typically this is a dough made with vegetable oil, wheat flour, sugar and canned filling. Of course I have to change that. I need a real food, grain-free, dairy-free, processed food free recipe…

In the Biblical Book of Esther, the story of Purim involves the villain Haman, Grand Vizier of Persia. Mordechai, a Jewish member of the king’s court and relative of Queen Esther, refused to bow down to Haman. This angered the Grand Vizier and he planned to have all the Jews in the kingdom slaughtered. However, Queen Esther and Mordechai discovered Haman’s plot and were able to stall it. In the end, Haman is executed on the gallows he planned to use on Mordechai.

Hamantaschen are eaten on Purim as part of the celebration of the holiday, which commemorates how Jews escaped Haman’s loathsome plans.  The triangular shape of these pastries signifies the three-cornered hat that Haman wore. Another explanation for the triangular shape, is that the three corners represent Queen Esther’s strength and the founders of Judaism: Abraham, Isaac and Jacob.

I put together this recipe from other roll out cookie doughs that I have used. I use coconut and almond flour so that they are grain-free. I use ghee and coconut oil instead of butter to keep it dairy-free. Recently I have fallen in love with dates and have used them in several recipes already. These small treats are truly irresistible!

Grain-Free Date Hamantaschen

Ingredients

Instructions for date paste

  1. Soak about 20 large pitted Medjool dates so that they are covered in water for 20 -30 minutes until softened (use warm water in a pot on the stove if you are in a hurry, it will soften them faster)
  2. In a mini processor, puree the dates until they are a paste

Instructions for cookie dough

  1. In a food processor mix the eggs
  2. In a small pot on the stove, melt the coconut oil and add the vanilla and honey (if the honey is hard)
  3. Mix these together in the processor and add in small chunks, the softened ghee and process
  4. Add the coconut flour, almond flour, baking soda and salt and mix together
  5. Remove from processor when it has formed a ball
  6. Roll out the dough ball between 2 sheets of wax or parchment paper – it helps to tape down the bottom sheet
  7. Using a large circle cutout, cut circles about 4″ in diameter
  8. Using a spatula, transfer the circles to a cookie sheet lined with parchment paper
  9. You may take all the scrapes left from cutting the circles, roll them into a ball and roll out this dough again
  10. If the dough is too soft, put it in the refrigerator for 5 – 10 minutes then roll out again
  11. When all the dough is used up add a heaping teaspoon of pureed date paste to each circle
  12. Pinch together the dough to make a triangle
  13. Bake at 3oo degrees F for 15 minutes or until lightly browned
  14. Cool on rack

This post is shared at: Sugar-Free Sunday, My Meatless Monday, Melt in Mouth Monday, Barnyard Hop, Monday Mania, Ruth’s Real Food, Mouthwatering Monday, Meatless Monday, Real Food Digest Holiday Purim Carnival, Tasty Tuesday Tidbits, Tempt my Tummy Tuesday, Slightly Indulgent Tuesday, Hearth & Soul Hop, Tasty Tuesday Naptime, Made From Scratch Tuesday, Traditional Tuesday, What’s Cooking Wednesday, Sustainable Ways, Gluten-Free Wednesday, Whole Food Wednesday, Cast Party Wednesday, Allergy Free Wednesday, Mommy Club, Healthy 2Day, Real Food Wednesday, These Chicks Cooked, Thriving on Thursday, Creative Juice Thursday, Full Plate Thursday, Simple Lives Thursday, Tastastic, Pennywise Platter, Fresh Bites Friday, Foodie Friday, Freaky Friday, Friday Food, Sunday School, Purim 2013 blog carnival

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{ 26 comments… read them below or add one }

1 Mira March 5, 2012 at 9:07 am

I love hamantashen and have never used dates for the filling. Thanks for the great idea!

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2 Hannah @ Gapalicious March 5, 2012 at 10:30 am

Sounds neat Jill. I’ve never had hamantashen before, but they look yummy. Thank you for another great recipe!

(It’s also kind of neat that I just finished listening to the book of Esther yesterday on my audio Bible.)

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3 Kim Daly March 5, 2012 at 10:38 am

What a unique idea. PS – I love your plate! :-)

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4 Jackie March 5, 2012 at 1:17 pm

Looks delicious. Just going to read/discuss the book of Esther with some friends, too. I’ll have to bring these to the discussion. :) Quick question. You say “soak” the dates. In what? Water? How much? Than do you just dump the liquid out before you blend the dates? Thanks!

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5 Jill March 5, 2012 at 2:47 pm

Hi Jackie,
Yes, I’ll fix that in the recipe — soak in water – just to cover it, for 30 minutes — if you are in a hurry soak in warmed up water in a pot on the stove for a few minutes until soft. Then drain the water as best you can and then process in mini processor until a paste.

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6 Lisa @ Real Food Digest March 5, 2012 at 4:32 pm

These look delicious! I love dates – can’t wait to try this version – I may try a variation and add some cocoa powder to the date paste. Thanks for linking it to the real food holidays blog carnival!

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7 Jill March 5, 2012 at 5:28 pm

Hi Lisa,
Cocoa powder sounds like a great idea!

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8 Judee @ Gluten Free A-Z March 6, 2012 at 1:20 pm

I’m making hamantashen tonight with coconut and almond flours. I love the idea of the date filling. Sephardic Jews make a cookie for purim with a date filling called Mamoul. Thanks for the recipe and Happy Purim!

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9 Amy March 6, 2012 at 1:44 pm

Not sure where to buy ghee? Can I use butter or shortening instead?

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10 Jill March 6, 2012 at 2:27 pm

Hi Amy,
Sure — use butter.

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11 Winnie March 6, 2012 at 6:51 pm

Purim Samech
Your Hamantashen look delicious!
I just looooooove Hamantashen or as we call them in Hebrew – “osney haman”

Wishing you a wonderful holiday
Winnie

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12 April @ The 21st Century Housewife March 6, 2012 at 7:36 pm

What a wonderful healthy twist on a traditional treat! I love the idea of using the dates too.

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13 eryn March 7, 2012 at 7:22 am

These look great! I thought ghee was a dairy product, though. Am I wrong?

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14 Jill March 7, 2012 at 7:55 am

Hi Eryn,
Ghee is clarified butter — it has all the casein removed and is pure butter fat. So I guess it is dairy because it comes from butter, but it does not have any casein, whey or lactose. People who are sensitive to those things can usually have ghee.

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15 The Provision Room March 7, 2012 at 11:33 pm

I am eating a Hamantaschen right now as we speak. Of course, it’s not a grain free one, but it is a real food one. DELICIOUS!

Happy Purim!

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16 Katie March 8, 2012 at 11:04 am

Yum! I was just thinking about making some but then my household came down with the fever. Maybe next week. :)

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17 Vicky March 8, 2012 at 11:58 am

These look wonderful! I must try them!

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18 Saturday Sadie March 8, 2012 at 2:51 pm

Aren’t those lovely! Thank you for sharing the recipe AND the history.

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19 Miz Helen March 9, 2012 at 10:03 am

Hi Jill,
Looks like you did a great job of recreating an old favorite. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
Happy St. Patrick’s Day!
Miz Helen

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20 Laura @ Gluten Free Pantry March 12, 2012 at 3:02 pm

I adore dates and jump at the chance to use them in any recipe. These treats looks incredible. Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

Be Well!

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21 Dawn @ Small Footprint Family March 12, 2012 at 7:12 pm

Thank you, thank you, thank you! I thought I’d have to go another Purim without a hamentaschen! Never again! And I get to introduce the custom to my toddler now too. We get fresh-picked dates here which are to die for so I can’t wait to use them. Thanks so much!

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22 Alea Milham March 12, 2012 at 9:03 pm

What a healthy twist on a traditional favorite. So nice to make hamantaschen fit your dietary needs rather than skip them all together.

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23 Amber March 13, 2012 at 9:53 pm

Hi There Jill,

I featured your awesome recipe this week on Allergy-Free Wednesdays. Your recipe and other highlights can be seen here:

http://www.thetastyalternative.com/2012/03/allergy-free-wednesdays-blog-hop-week-8.html

Please join us again if you can this week for more allergy-free fun and inspiration.

Be Well,
–Amber

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24 Gaby@acraftygourmet.com November 11, 2012 at 4:42 am

Jill,

These are incredible!!

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25 Catherine February 22, 2013 at 4:02 pm

What can I substitute the ghee with? I can’t tolerate ghee yet. Can I use all coconut oil?

Thanks,
Catherine

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26 Jill February 22, 2013 at 8:16 pm

@Catherine,
Yes, coconut oil added in softened chunks just like the ghee.

Reply

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