Wednesday, August 10, 2011

Raspberry Hamantaschen (or Raspberry “Pouches”)

If you haven’t visited Elana’s Pantry after my recent retake of her White Chocolate Cookies, then you will after this recipe.  I decided to make these little jewels after I found some delicious looking raspberry preserves at the market. I slightly modified Elana’s recipe again and it is Primal/Paleo friendly (in moderation of course).

    2 cups blanched almond flour
    ½ teaspoon sea salt
    2 tablespoons coconut oil
    2 table spoons agave nectar
    1 tablespoon vanilla extract
    1 tablespoon water
    1 egg
    Raspberry jam/preserves for filling


     In a bowl, mix the almond flour and salt together.


     In another bowl, combine oil, agave, vanilla, water, and an egg (to hold the ingredients together).

Now pour the wet ingredients into dry and combine.
Chill the dough in refrigerator for an hour.

Preheat the oven for 350°

Roll the dough out between two pieces of parchment paper approximately ¼ - ½ inch thick.
This avoids the need for white flour to keep from sticking.
Cut dough into circles - whichever size you prefer.

Make a light indentation with your finger in each circle for the raspberry filling.
Now drop ½ teaspoon of raspberry jam/preserves into the indentations.
To create the triangular shape: fold the dough in and pinch the corners to create 3 sides.

Bake for 8 minutes until cookies are golden brown around the edges.


Here are my Raspberry Pouches ready to share with a friend for work today. These are so light and delicious. Yum!

What is your favorite recipe or remake of a recipe?