Low Sodium Vegan Poppy Seed Hamantaschen

Total time1 hr 54 min

Prep time40 min

Cook time14 min

Low Sodium Vegan Poppy Seed Hamantaschen

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
See all
3 tbsp water

For the filling

1 cup poppy seeds
½ cup plant-based milk
⅓ cup organic cane sugar
1 tbsp vegan butter
1 tsp lemon zest
¼ tsp vanilla extract

For the dough

½ cup (1 stick) vegan butter, softened
½ cup organic cane sugar
2 ½ cups all-purpose flour, plus more for dusting
½ tsp baking powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp plant-based milk
1 tsp vanilla extract

Instructions

1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
Combine the poppy seeds, plant-based milk, and organic cane sugar in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture thickens and most of the liquid is absorbed, about 8–10 minutes. Remove from heat and stir in the 1 tbsp vegan butter, lemon zest, and 1/4 tsp vanilla extract. Transfer to a bowl and let cool completely before using.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!