Paleo Cassava Flour Hamantaschen (Gluten-free, Grain-free, Dairy-free!)
Have you ever tried Hamantaschen??? They’re the wonderful, triangle shaped pastries traditionally eaten on the Jewish holiday of Purim! Hamantaschen are named for Haman, the villain in the story of Purim. I thought it would be fun to make a gluten, grain, and dairy-free version of these delicious cookies out of cassava flour! (Because anyone who knows me knows I must make cassava flour versions of EVERYTHING I enjoyed before I cut out gluten from my diet.) Why should healthy eaters miss out??? With cassava flour, there’s literally zero deprivation as a grain-free, paleo eater!!! 😃 Thank you cassava flour!!! 🙏
Hamantaschen are especially fun because they can be stuffed with a variety of possible fillings! While I filled mine with strawberry and apricot fruit spreads, the possibilities are endless! Back in the day, they were originally filled with poppy seeds, but these days people make them with all sorts of fruit fillings, prunes, chocolate, nuts, dates, raisins, figs, caramel… you name it!! You can get pretty creative with Hamantaschen! But I’m keeping things super simple here.
Let’s make Paleo Cassava Flour Hamantaschen!!!
(Makes 18-20, 3 1/2″ cookies)
Ingredients:
*Click on any needed ingredient to purchase
-1 1/2 cups cassava flour (I use Otto’s Cassava Flour)
-1 cage-free egg (I use a small duck egg since I’m sensitive to chicken eggs, but either can be used)
-1/2 cup organic maple syrup
-1/2 teaspoon baking soda
-1/2 teaspoon xanthan gum
-1 teaspoon pink Himalayan salt (chosen for its high mineral content)
-2/3 cup organic vegetable shortening (I use Spectrum Organic Vegetable Shortening)
-1 teaspoon pure vanilla extract
-1/4 cup filtered water
-Jelly or jam of choice for filling (I chose St. Dalfour Strawberry and Apricot Fruit Spreads– because they contains no added sugar!)
-circle cookie cutter or round glass with 3 – 3 1/2″ circumference
-rolling pin
-cookie sheet
Purchase Otto’s Cassava Flour by clicking here:
Instructions:
-Preheat oven to 350 degrees
-Blend dry ingredients in a large bowl (cassava flour, pink Himalayan salt, baking soda, and xanthan gum) with a spoon.
-In a small bowl blend egg, maple syrup, vanilla, and vegetable shortening with an electric mixer.
-Add water and continue mixing, first with a spoon, and then with your hands until a dough is formed.
-Roll out dough between 2 pieces of parchment paper (to prevent dough from sticking to rolling pin) to about 1/8″ thick. If they’re too thick or thin, it will be difficult to form them into triangle shapes.
-Using a cookie cutter or glass, cut out 18-20 dough circles, re-rolling extra dough as needed until all dough is used.
-Place a spoonful of filling into the center of each dough circle. (I used St. Dalfour Strawberry Fruit Spread here.)
-Carefully begin folding the right end of each dough circle, while pinching it together between your thumb and forefinger, to form one corner of the Hamantaschen triangle. (see picture below)
-Then fold up the left side of the dough circle, using both hands to pinch dough together on each side to form the next 2 triangle corners. (See picture below.)
-Place each triangle Hamantaschen on a parchment lined cookie sheet.
-Bake at 350 degrees for 20 minutes.
-Enjoy!!!
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Have you ever tried Hamantaschen??? They’re wonderful, triangle shaped pastries traditionally eaten on the Jewish holiday of Purim! Hamantaschen are named for Haman, the villain in the story of Purim. I thought it would be fun to make a gluten, grain, and dairy-free version of these delicious cookies out of cassava flour! Because anyone who knows me knows I must make cassava flour versions of EVERYTHING I enjoyed before I cut out gluten from my diet. Why should healthy eaters miss out??? With cassava flour, there’s literally zero deprivation as a grain-free, paleo eater!!! I filled mine with St. Dalfour Fruit Spread. What will you use to fill yours???
- 1 1/2 cups cassava flour (I use Otto’s Cassava Flour)
- 1 cage-free egg (I use a small duck egg since I’m sensitive to chicken eggs, but either can be used)
- 1/2 cup organic maple syrup
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1 teaspoon pink Himalayan salt (chosen for its high mineral content)
- 2/3 cup organic palm shortening (I use Spectrum brand)
- 1 teaspoon pure vanilla extract
- 1/4 cup filtered water
- Jelly or jam of choice for filling (I use St. Dalfours Fruit Spread- It has no added sugar!)
- parchment paper
- circle shaped cookie cutter or glass with 3 – 3 1/2 inch circumference
- rolling pin
-
Preheat oven to 350 degrees
-
Blend dry ingredients in a large bowl, including cassava flour, pink Himalayan salt, baking soda, and xanthan gum.
-
In a second bowl blend egg, maple syrup, vanilla, and palm shortening with an electric mixer.
-
Add the contents of the two bowls together, along with the water, and blend until a dough is formed. (Full blending will likely require using your hands if you do not have a stand mixer.)
-
Roll out dough between 2 pieces of parchment paper (to prevent dough from sticking to rolling pin) to about 1/8″ thick. If dough is too thick or thin, it will be difficult to mold the circles created into triangle shapes.
-
Using a cookie cutter or glass, cut out 18-20 dough circles, re-rolling extra dough as needed until all dough is used.
-
Place a spoonful of filling into the center of each dough circle.
-
Carefully fold the right end of each dough circle while pinching it together between your thumb and forefinger to form one corner of the Hamantaschen triangle.
-
Then fold up the left side of the dough circle, while using both hands to pinch dough together on each side, forming the next 2 triangle corners.
-
Place each filled, Hamantaschen triangle on a parchment lined cookie sheet.
-
Bake at 350 degrees for 20 minutes
-
Allow to cool before enjoying these delicious treats!
Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
First, thank you for your wonderful recipes and all the time you spend creating them! I have a question, do you know of any substitution I can make for the xanthan gum? I am very sensitive to it, sadly!
I never tried leaving it out. It might now make much of a difference. Perhaps try to substitute a little cornstarch or arrowroot powder. I hope you enjoy the Hamantaschen! 😃