Eosinophilic Esophagitis Friendly Vegan Poppy Seed Hamantaschen
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Learn more →Ingredients
24 servings
For the flax egg
- 1 tbsp ground flaxseed
- 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
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp baking powder
- ¼ tsp salt
- 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.
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