Recipes Spring Winter

Hamentashen for Purim (Dairy, Gluten & Grain-Free)

March 5, 2015

Hamantashen is a triangular, filled pastry which is traditionally served on the Jewish festival of Purim and is eagerly awaited by everyone, both young and old. This dough for this paleo recipe is grain, gluten and dairy-free. The fillings can be mixed and matched. Prune butter and poppy seed are traditional but any kind of jam or preserves can be used.


  • 1  cup coconut flour
  • 1/2 cup almond flour
  • 2 teaspoon aluminum-free baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup butter or ghee (for non-dairy), softened
  • 2 tablespoons coconut oil
  • 1/2 cup raw honey
  • 3 eggs
  • 2 teaspoons vanilla
  • filling of choice


  1. In a food processor mix the eggs.
  2. In a small pot on the stove, melt the coconut oil and add the vanilla and honey (if the honey is hard)
  3. Mix these together in the processor and add in small chunks, the softened butter or ghee, and process.
  4. Add the coconut flour, almond flour, baking soda, sea salt and mix together.
  5. Remove from processor when it has formed a ball. Roll out the dough and using a large circle cutout, cut circles about 4″ in diameter. Using a spatula, transfer the circles to a cookie sheet lined with parchment paper. You may take all the scrapes left from cutting the circles, roll them into a ball and roll out this dough again. Note: If the dough is too soft, put it in the refrigerator for 5 – 10 minutes then roll out again.
  6. When all the dough is used up add a heaping teaspoon of filling to each circle. Pinch together the dough to form a triangle.
  7. Bake at 300°F for 15 minutes or until lightly browned. Cool on rack.

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1 Comment

  • Reply Cadence Marmet February 3, 2019 at 8:28 pm

    Looks amazing

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