A whole new hamantasch, packed with sunflower, pumpkin, chia and linseeds. Each nut paste makes enough for one batch of hamantaschen.

Method

• For the peanut butter and almond paste fillings: blitz all the respective ingredients together until smooth – this will take around 5 minutes.

• For the hamantaschen ‘dough’: Place all the hamantaschen ingredients in a food processor and process until the mixture starts to clump together and pulls away from the side of the bowl. If it is too sticky, add an extra tbsp of mixed seeds and blitz again.

• Line a baking sheet with cling film and place the mixture on it. Lay a second piece of cling film on top, then use a rolling pin, to roll out the dough until it is about 3mm thick.

• Peel off the top layer of cling film and cut the dough into circles of about 7cm in diameter using a cookie or biscuit cutter.

• Collect the scraps and roll them out again using the cling film as above to create more circles.

• Roll the almond or peanut butter into small balls and place in the centre of the freshly circle.

• Fold the circle over the paste of your choice from each side and pinch lightly at the corners to create a triangle

• Sprinkle mixed seeds and dried fruit on top, or dessicated coconut.

• Once made store them in the refrigerator in a ziplock bag or freezer. They will keep for about a week in the fridge and up to 6 months if frozen.
  
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