For the Cookie Dough 6 Tbs. grade B maple syrup 3 Tbs. extra virgin olive oil 2 cups flour mix, I used a half and half mix of almond and coconut. This flour is the pulp left over after making an almond or coconut milk. I find that if you use 1 cup of almonds (I use soaked and dehydrated nuts, go to my Dessert Essentials page to learn more) and 1 cup of dry shredded coconut to begin with you will end up with the same amount in flour. This is a loose measure. Level but not packed. 1/2 tsp. high mineral sea salt 6 drops medicine flower vanilla flavor extract or 1 vanilla bean scraped, or 1 tsp vanilla extract 1/2 tsp. orange zest, not packed Mix all of the above ingredients in a bowl until well combined. Add 3 Tbs. golden flax seeds, freshly ground into a flour Mix thoroughly, and set in your fridge while you make the carob sauce. Holy Moly Carob Sauce 1 cup soaked and dehydrated walnuts, it is preferable to soak and dehydrate until crispy, but if you do not have time, just use the raw walnuts. Process your walnuts until they become buttery. Add 1/4 + 1/8 tsp. high mineral sea salt 3 drops Medicine Flower vanilla flavor extract, 1/2 a vanilla bean scraped or 1/2 tsp. vanilla extract 1/4 cup raw carob powder 1/4 cup grade B maple Syrup 3 Tbs. purified water Process until the sauce is silky smooth. Use this for your Hamentaschen or store in the fridge for up to 10 days. For the Dough (see pics below for a visual) Once you have made your carob sauce, place it in the fridge and pull out your dough. Use a Teflex sheet from your dehydrator (if you do not have one follow these instructions using a cookie sheet for the bottom and some plastic wrap for the top. Dry them on your lowest setting in the oven or just enjoy them fresh - more like a cake, but still delish!). Place the dough on your teflex sheet and press into a flat square. Place another Teflex sheet on top, and roll out using a rolling pin (or wine bottle, as I did :-) until it is about 1/4 inch thick and even all the way across. Peal off you top teflex sheet and cut circles using a cookie cutter or glass. gently pull away the excess dough and repeat the process until all your dough is used. In the center of each circle place 1-2 Tbs. of your carob sauce (I used a piping bag to make this really easy). Now all you have to do is gently peel up the bottom flap of your cookie circle and repeat on all 3 sides until a triangle is formed. Carefully pull your sheet onto a dehydrator tray and dehydrate at 110 degrees for 6 hours. Remove the cookies from the Teflex sheet and place them directly on the mesh for another 6-12 hours or until you have the desired texture. Enjoy! Notes These can be stored in a cookie jar for up to a week, or refrigerated for even longer. Use any other filling you love to make your favorite traditional (or wildly exotic) Hamantaschen flavor. BETAcalories183fat13gprotein3gcarbs15gmore Wordpress Recipe Plugin by Recipe Card Making the Cookies: thelivingvision/blog/?p=1528
Posted on: Tue, 04 Mar 2014 23:33:32 +0000