Kenden Alfond's high protein brownie hamantaschen (Guest Post)

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:

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

FOR HIGH PROTEIN BROWNIE FILLING

300g black beans
50g natural cane sugar
3 tbsp unsweetened cocoa powder
Pinch of salt
1 tsp canola oil or coconut oil

OPTIONAL COOKIE GARNISH:

30g icing sugar

METHOD:

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.