Here is an easy and quick grain free, oil free, gluten free, vegan, and sugar free Savory Buckwheat Hamantaschen recipe for Purim, which begins this evening!
Hearty, filling, and perfect for pot luck dinners, this Savory Hamantaschen is a delicious recipe to make for dinners, parties, or snacks!
Although this Savory Buckwheat Hamantaschen recipe could be made quickly, it would also be a fun dinner to make with kids! Rolling out the dough, cutting circles, and forming the traditional triangle shape of the Hamantaschen would be super fun for everyone involved!
Before making the recipe, remember that all brands of gluten free and grain free flours respond to water absorption differently. When you begin adding water to the recipe, add a little at a time until the desired consistency is reached; additionally, if you accidentally add too much water, add in more cassava flour. This caution is repeated in the recipe instructions!
Also, if you are interested in an allergy-friendly version of the traditional Hamantaschen cookie, here is a link to my gluten free, oil free, and vegan variation of the classic recipe!
Chag Sameach Purim and may you have a joyous celebration!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- Dough Ingredients:
- 1.5 cups Anthonys cassava flour
- ¼ cup coconut flour
- ¾ cup almond flour
- ½ cup tapioca flour
- 1.5 tsp ground psyllium husk
- ¼ tsp salt
- ¼ cup pumpkin puree
- 1 tbsp apple cider vinegar
- 1-1.5 cups water, as needed
- Filling Ingredients:
- 1 cup cooked Kasha (roasted buckweat)
- 2 Tbsp dried onion
- ¼ cup coconut aminos
- Preheat the oven to 350˚F and line a baking sheet with parchment paper.
- In a medium bowl, combine the cassava flour, almond flour, coconut flour, tapioca flour, psyllium husk, and salt a whisk to combine.
- Make a well in the center of the flour mixture, add the pumpkin puree and apple cider vinegar, and mix.
- Next, adding the water a splash at a time, slowly mix to form a dough, adding water as needed. More or less water may be needed to create the dough, so make sure to increase slowly. The finished dough should be moldable, soft but not sticky, and able to be rolled flat between parchment paper and hold its shape.
- When the dough is ready, place the dough on a sheet of parchment paper, cover with a second piece and roll flat until the dough is about ¼ inch thick.
- Using a 3 inch diameter circular cookie cutter or biscuit cutter, make circles out of the dough until all the dough is used up. The recipe should make about 22 circles.
- In a small bowl, quickly prepare the filling by mixing all the ingredients together.
- Place 1 tbsp of the filling into the center of each circle.
- To finish the Hamantaschen, fold each circle into a triangle. Start by diagonally folding the left side into the circle. Then, fold the right side into the circle. Finish by folding the bottom horizontally flat to form a triangle. Complete by gently pinching each point together and placing on the parchment lined baking sheet.
- Repeat with all the Hamantaschen. All pieces can be baked at the same time if there is enough room on the baking tray.
- Bake for 40 minutes.
- Serve immediately or store in the refrigerator!