Introduction
A delicious gluten-free version of this Purim treat sweetened only with whole, natural fruits. This was a huge batch, you might want to halve it!
Minutes to Prepare: 60
Minutes to Cook: 15
Number of Servings: 40
Ingredients
5 cups Pamela's baking and pancake mix (or your favorite pre-leavened gluten-free baking mix)
1 tbsp xanthan gum
1/2 cup corn starch
1/2 cup coconut flour (could also use almond flour or tapioca starch)
1/2 cup shortening, I used spectrum
1 medium banana
1 cup ripe pear slices (so soft you wouldn't want to eat them works best, I buy these cheap and freeze)
1/4 cup dried apricots
3/4 cup unsweetened rice milk
2 tsp vanilla (mine's imitation)
2 tbsp lemon juice
2 eggs
Filling
3-4 cups of dried prunes or figs (both are equally delicious)
Top-Rated Gluten-Free Flour at Amazon
Directions
Mix the dry ingredients in a bowl (baking mix, corn starch, coconut flour, xantham gum)
Mix wet ingredients, except eggs, and blend well with a mixer or food processor (shortening, banana, pears, apricots, milk, vanilla, lemon juice)
Add wet ingredients to dry ingredients and mix. Beat eggs separately and then add them in. Dough should be thick and probably still a bit sticky.
Refrigerate dough for at least a few hours, preferably overnight.
To prepare filling, boil dried fruits in water for about 30 min. Drain them and process to a thick paste.
Use gluten-free flour to coat hands and surfaces for rolling out dough. If the dough is still too sticky, add more baking mix as needed.
Roll out dough to about 3/8" thick and cut out circles of 2-4 inches in diameter. Place a dollop of filling in the center of the circle and fold the edges in on three sides to create a triangle.
Bake these for about 15 min at 375F until just golden brown on the bottom.
Makes about 40 cookies depending on thickness and size.
Number of Servings: 40
Originally from here
Posted on Shalom Adventure by Ellen Gurien
