1 1/2 cups (8 oz.) ground poppy seeds
1/4 cup vegan butter (I use Earth Balance)
1 cup non-dairy milk (I used coconut but you could also use your favourite nut, soy, rice etc…)
1 Tbs ground chia Seeds
1/2 cup sugar
1/4 cup agave
1/4 tsp salt
Melt the butter in a saucepan over medium heat. Whisk in the milk, sugar, agave and salt. Bring to a simmer, stirring occasionally, untill the sugar dissolves.
Add ground chia seeds.
Continue to whisk and cook for about 3 minutes over medium heat till the mixture begins to thicken.
Remove the saucepan from heat. Whisk the ground poppy seeds into the “butter” and stir until all ingredients are well blended. Allow filling to cool to room temperature before using.
2 cups dried pitted apricots
1 cup water
1/4 cup orange juice
1/2 cup sugar
1 tbsp lemon juice
Pinch of salt
Combine all of the ingredients in a saucepan. Stir and bring to a boil.
Reduce heat to simmer the mixture and cover with lid.
Allow the mixture simmer covered for at least 30 minutes, stirring every frequently.
Remove the lid from the pan and continue to simmer for 2-3 more minutes, still stirring frequently, until most of the liquid has absorbed, and remove from heat.
Mash the apricots with a potato masher or in a blender or bullet, untill smooth.
Allow to cool completely before using.
The equivilent of 2 eggs (I use EnergG)
2/3 cup sugar
1/4 cup Vegetable oil
1 tsp fresh orange zest
1 tsp vanilla paste (or extract)
2 1/4 cups flour
1 tsp baking powder
1/4 tsp salt
5 tsp water (to be used as needed)
Preheat oven to 350 degrees F.
Grease two cookie sheets and set aside.
In a mixing bowl, whisk together the egg replacer, sugar, vegetable oil, orange zest and vanilla paste.
In a seperate bowl, sift together the flour, baking powder, and salt.
Slowly combine the dry ingredients into the wet, using a wooden spoon, untill a dough begins to form.
Knead until smooth and slightly tacky (not sticky) to the touch, using water, 1 tsp at a time, (if) as needed. Don’t overwork the dough.
If you accidentally add too much water, knead in a little more flour.
On a clean, lightly floured surface, roll the dough out, with a lightly floured roller, until about 1/4 inch thick. Flip the dough and roll again, until about 1/8 of an inch thick.
Using a cookie cutter, jar, or glass that is at least 3-inches in diameter, cut circles out of the dough.
Scoop a teaspoon of filling into the center of each circle.
Assemble the hamantaschen by pinching three “corners” of each circle, forming a triangle, but still leaving enough opening to see the filling. Use a little water on your fingers if dough isn’t sticking enough to hold the corners closed.
A small triangle of filling should still be visible in the center.
Place Hamantaschen on your lightly greased cookie sheets and bake for about 15 minutes, or until edges are golden brown.