GERD 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
Ingredient noteThough high-fat foods can worsen reflux, this recipe has only a small amount of dairy free butter (~1 1/4 teaspoons per serving), making it likely fine for many with GERD.
- 1 tsp lemon zest
Ingredient noteThis recipe uses the peel rather than the juice, and peel has very little of the acid that brings on reflux. The small amount here is likely fine for most people with GERD. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
- ¼ tsp vanilla extract
For the dough
- ½ cup (1 stick) vegan butter, softenedIngredient note
Though high-fat foods can worsen reflux, this recipe has only a small amount of dairy free butter (~1 1/4 teaspoons per serving), making it likely fine for many with GERD.
- ½ cup organic cane sugar
- 2 ½ cups all-purpose flour, plus more for dusting
- 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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