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

Coconut Products

Mar 04

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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