Recipe | Gluten-Free Haman Ears with Halva & Sugar-Free Chia Jam

Haman Ears (1)

The first time I made haman ears was as part of a Purim celebration when I was about ten years old. As a child, I spent a few years at a religious school which taught us about Jewish traditions, among other things. A few scrambled words of Hebrew, a taste for tahini and a fondness for baking “hamantaschen” are all that remain from those school days. This recipe was inspired by my name is yeh, I switched it up a little to make it Eatable-friendly, so you’ll find the gluten sifted out of this traditional recipe and replaced with buckwheat flour.

Hamantaschen are eaten during Purim, because of a guy named Haman who did a bad job of trying to off the Jews back in ancient Persia. Traditionally these cookies are filled with poppy seeds, but now you’ll find all manner of fillings. We’re filling our haman ears with the sesame goodness of halva, and our favourite homemade raspberry and chia seed jam.

Haman Ears (7)

You Will Need

2 mixing bowls
2 baking trays
Baking paper
A blender
Measuring cups
A spatula

Ingredients

Pastry

2 & 1/2 cup buckwheat flour
1 tsp baking powder
A pinch of salt
2/3 cup coconut sugar (or raw organic sugar)
1 tsp lemon zest
1 tsp lemon juice
1/4 cup coconut oil, melted
1 tsp vanilla essence
2 eggs

Halva

1 cup tahini
1/4 cup honey
A pinch of salt

Raspberry and Chia Seed Jam

2 cups of raspberries
1/2 cup of chia seeds
1 cup water

Method

Both the pastry and the fillings can be made a day in advance, but if you’re short on time then just make the jam the day before and the rest of the preparation the day of. The pastry just needs to rest in the fridge for a minimum of two hours.

Raspberry and Chia Seed Jam

1. Using your food processor or spoon crush the berries.
2. Stir the chia seeds, raspberry mix and water in your bowl until well combined.
3. Cover the bowl and place in the fridge for 12 hours.
Tip: After the first hour check the mixture and stir, you can add more water if needed

Halva

1. Blend the tahini, honey and salt until well combined.
2. Store in a jar in the fridge if you don’t use it all up in the filling.

Pastry

1. Mix together the flour, baking powder and salt in one bowl.
2. In a second bowl, mix together the sugar, lemon zest, lemon juice, coconut oil, vanilla and eggs.
3. Slowly add the flour mixture to the second bowl, stirring as you go, until it comes together into a nice dough.
4. Turn the dough out onto a lightly floured surface and knead it until it forms a smooth dough.
Tip: If it’s too dry, add a little more lemon juice, if it’s too wet, add a little more buckwheat flour.
5. Separate the dough into two sections, wrap in plastic wrap and place in the fridge for at least two hours.

Haman Ears

1. Pre-heat the oven to 180°C (fan forced).
2. Line the baking trays with baking paper.
3. Remove the dough from the fridge, lightly flour the bench top and roll out the dough until it’s between 3-5mm thick.
4. Using a glass or a cookie cutter with a 3 inch diameter, cut out circles and place them on the baking trays. Reroll the scraps and continue until all dough is used up.
5. Now to fill them up, smooth out 1 tsp of halva spread in the centre of the circle, then cover it with 1 tsp jam. Repeat until all circles have their filling.
6. Turn in the corners to make a three-pointed shape. Squeeze each corner together. Use a fork to make a design by pressing it against the inside edge of each of the folded-in sides. Continue until all cookies are in a three-pointed shape.
Tip: Sprinkle with coconut or cacao if you want to get a little creative.
7. Bake for 15-20 minutes, until they start to turn golden brown. After which, allow them to cool on a rack and store them in an airtight container. They will keep for three days… if you can keep your hands off them for that long!

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Eatable's Ash

As a co-founder of Eatable, Ash is committed to helping you live your own luscious life. Hailing from Australia but now calling Denmark home, she's studying nutrition and exploring all the World has to offer. She has a bunch of food intolerances and loves food all the more for it!