haman- taschen for breakfast

March 10, 2014 • Nancy Wolfson-Moche

The holiday of Purim begins next Saturday night. Purim is all about turning things upside down, doing the unexpected. Here, the signature Purim food – hamantaschen – is filled with…. broccoli pesto!  I’ve kept its triangular shape, like the villain Haman’s hat or a pocket, but overhauled the filling. Top baker and blogger Alexandra Zohn overhauled the dough recipe, using oat flour and maple syrup (traditional breakfast fare) to make a gluten-free, dairy-free, eggless pastry. IMG_3960 makes about 28 hamantaschen For the dough; adapted from Alexandra Zohn, The Irony of Baking INgredients 1/2 cup EVOO (Extra Virgin Olive Oil) 1/2 cup pure maple syrup 1 teaspoon pure vanilla extract 2 teaspoons ground chia seeds 3 cups free whole oat flour 1/4 teaspoon fine sea salt Process  Hand mix oil, maple syrup, vanilla and ground chia in a large bowl with a rubber spatula. IMG_3757 Add in oat flour and salt and mix until the dough forms. IMG_3776 Portion dough into 4 pieces and wrap separately in parchment paper. IMG_3782 Refrigerate for an hour or more. While dough chills, preheat oven to 350°F. For the filling, adapted from Vegetarian Everyday, the beautiful book by the creators of Green Kitchen Stories INgredients 1 head broccoli 5 large basil leaves 1 small lemon ¾ cup hazelnuts (aka filberts) 2 garlic cloves ½ cup EVOO (Extra Virgin Olive Oil) sea salt and freshly ground black pepper to taste IMG_3895 Process   Dry roast the filberts by placing them in a stainless steel pan on a medium flame. As pan heats up, you should turn them over continually, or they might burn. Set aside. Peel and chop the broccoli into 2-inch chunks of florets and stalks. IMG_3899 Wash the broccoli and basil well. Squeeze the lemon and set aside.Peel the garlic and set aside.  Place all ingredients, plus 2 Tablespoons water in a blender or food processor. IMG_3919 Blend until it is a smooth puree. IMG_3935 Taste and adjust the seasoning. Assembly   Line 2 baking sheets with parchment paper and set aside. Roll out dough to a 1/2-inch thick. Note: you can also roll it out between two sheets of saran wrap.Cut dough into circles (about 2.5-inch diameter) with a cup or a cookie cutter. Place about 3/4 teaspoon filling in the center of the circle IMG_3938 and pinch sides forming a triangle. IMG_3944 Bake in preheated 350°F oven for about 15 minutes, until golden.  Let cool and enjoy. ©Nancy Wolfson-Moche 2014

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