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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The food was creative, delicious and healthy. We learned the correct and efficient ways to cook and prepare a variety of foods. In addition, she taught us how to maximize the nutritional value of each vegetable. Another bonus to this class is how beautifully she interjected the spiritual aspects of each ingredient. She surprised us with personal touches to make my birthday more festive.

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