- 2 tbsp arrowroot flour
- 3 tbsp unsweetened low-fat non-dairy milk (or water)
- 270g all-purpose flour OR gluten-free baking mix
- 1 tsp aluminum-free baking powder
- ¼ tsp sea salt
- 120ml virgin coconut oil, softened (check the bottle to make sure it can be heated to 180°C/350°F)
- 100g organic cane sugar
- 1 tsp fresh orange zest
- 60ml orange juice
- 1 tsp vanilla extract
- 300g black beans
- 50g natural cane sugar
- 3 tbsp unsweetened cocoa powder
- Pinch of salt
- 1 tsp canola oil or coconut oil
- 30g icing sugar
- Preheat the oven to 180°C.
- In a small bowl: combine the arrowroot flour and the milk. Mix well with a fork or small whisk until smooth.
- Prepare the dry mixture: in a medium bowl, whisk together the flour baking powder, and salt, and set aside.
- Prepare the wet mixture: in a large bowl, cream the coconut oil and sugar together with the orange zest. You can do so by hand or with an electric mixer.
- Add the arrowroot mixture and mix with a wooden spoon to combine.
- Add the juice and vanilla extract, and mix until combined
- Combine the two mixtures to form the dough: add the dry mixture to the wet, and stir to combine. Be careful to not overmix.
- You can work with the dough right away or chill it in the refrigerator for 20 to 30 minutes (but no longer or it will get too firm)
- Meanwhile, prepare the high protein brownie filling:
- Using a food processor or a blender, combine black beans, natural cane sugar, unsweetened cocoa powder, pinch of salt and canola oil or coconut oil and blend well and set aside.
- Form the cookies and bake: roll out the dough between two sheets of parchment paper, to 3mm thickness (you can do this in two batches if you wish)
- Lightly flour the parchment paper or dough if the dough is sticking
- Use a 7cm-round cookie cutter or the rim of a glass to cut circles from the rolled dough, and using a spatula, carefully transfer the circles to the baking sheet
- Place a teaspoon of high protein brownie filling in the centre of each circle
- Carefully form three sides with the dough and fold them over to create a triangle. Pinch the corners tightly - like you mean it – and repeat with the remaining circles of dough
- Bake for 20 minutes, then remove from the oven
- Cool cookies on a cooling rack
- Once completely cooled: garnish with a sprinkling of powdered sugar (if desired) before serving.
The lovely Kenden Alfond offered me her hamantaschen recipe. It's a very untraditional version of a totally traditional treat, and I love the idea of a cookie that might actually do me some good! Here's Kenden to tell you about them in her own words:
Hamantaschen cookies are a traditional Purim food. Here is a healthier plant based version that uses just the tiniest amount of oil (here is why I only used a little tiniest bit) and a high protein filling inspired by my last 6 years living in Asia end enjoying Cambodian desserts.
In Cambodia where I live, desserts sometimes include beans and bean purees. I have come to love the taste of beans in sweet desserts. This inspired me to create a bean-based high-protein brownie hamantaschen filling.
Here are the hamantaschen featured on my cat napkins (I think Queen Esther had a Persian cat, don’t you?) You might find yourself eating the filling by the spoonful so you might want to make a double batch and eat it with toast for breakfast or an afternoon snack.
Makes 30 cookies
INGREDIENTS FOR COOKIES:
FOR HIGH PROTEIN BROWNIE FILLING
OPTIONAL COOKIE GARNISH: