Vegan Hamentaschen

Purim is so much fun!  What’s not to love about a holiday that involves hamentaschen and lots of spirits?  I look forward to eating hamentaschen each year and actually I now even enjoy making them, although rolling out dough used to be something I avoided like the plague.  Any recipe that called for rolling dough – I was out of there.  It was just so messy and I was never very good at it, so it never seemed worth the trouble.  Fast forward to four years ago when I became vegan and finding vegan hamentaschen was no easy task.  It was either make them myself or go without, so of course I was once again rolling dough.  The amazing thing is that with this vegan recipe I developed, the dough comes out perfectly every time and rolling it is simple.  I love making vegan hamentaschen!

Blueberry Hamenstaschen

• 1 c vegan shortening 
• 1 c sugar
• 2 t vanilla
• 1/4 c orange juice
• 3 1/2 c flour
• 1  T baking powder
• 1 t salt
• 2 T ground flax seed mixed with 5 T water
• assorted pastry fillings
• chocolate chips

With a hand mixer, cream the shortening and the sugar.  Add the flax seed with water, vanilla and orange juice and mix well.  Add the salt, baking powder and half of the flour and mix on low.  When combined, add the remaining flour.  Once all incorporated, cover and place in fridge for 30 minutes.

Preheat oven to 350.  After 30 minutes, roll out the dough on a floured surface to about 1/4 inch thick.  Use a glass that is about 3 1/2 inches wide to press out circles from the dough.  Place a tablespoon of pastry filling in the center of each circle.  Place a few chocolate chips on top if desired.  Fold into triangles and press the edges together firmly.  Place on lightly greased cookie sheets and bake for 12 – 14 minutes.   Let cool before removing from sheets.

Makes about 34

tip:  almond pastry filling with lots of chocolate chips is incredible!!

ENJOY!!