Whole Grain Spelt Flour Hamantaschen

The last couple of weeks were like walking in the realm of oblivious. I am always the woman with the plan, which happened to divert from her plan and got lost. If you are reading this blog you must be thinking “what the H–L”? I mean for an out-stander my life seems quite charted. We got married after 3 years, went on an honey moon of a life time, I have a great job/business that I’ve been loving for almost 10 years. Where exactly is there a problem with the map I drew so long ago?

Well, like everybody say, it’s complicated. You get used to doing the same job, you get used to doing the part you play in your life and others meticulously, that one day you just get up in the morning and you’re lost. I still love my job, but I don’t get the same thrill as I got before, I feel like there’s something missing and I can’t really put my finger on what it is.

I must admit, this blog has been playing bigger part in my life lately, than bringing new customers to my business. I’ve been obsessing over “what am I going to do, when I grow up”, all the while searching pinterest for food photos that inspire me, thinking that maybe just maybe I’ll get re-inspired to do what really puts bread on the table.

Maybe it’s coming back from a long vacation that triggered this, or maybe it’s taking some time a way that did it. What ever it was or is…… it really is frustrating! I really thought I already knew what and who I am a long time ago. Figuring a new course now, is really frightening. And yes, I know you can always choose the way you look at things, I mean, this could be the beginning of something great, but I can’t help it – I’m just a little scared.

Well until I figure it out, and if I’ll figure it out 😉 This week is the Jewish holiday PURIM. If you didn’t hear about it till now, you should know that like all Jewish holidays, PURIM is a celebration of the Jews not being exterminated a long long time ago. Yada, yada, yada and to make thing a little clearer. It’s the equivocal of Halloween, we get to wear costumes and walk around the streets drunk. Is there any one that can’t relate to that kind of a holiday?

One more tradition that we have, is called “mishloach manot”. It’s a tradition of swamping care baskets of sweets between kids, friend, neighbors and family. When I was a kid, my mom use to make the most greatest baskets, filled with home made sweets and baked good. One of the holidays tradition is actually baking hamantaschen (translation from Yiddish “the ears of Haman”). Being lost as I am this week, I decided to bring back tradition and bake an healthy version of the traditional hamantaschen made with whole grain spelt floure and filled with pistachios.

Check it out!

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Whole Grain Spelt Flour Hamantaschen

Author: Neta cooks

Recipe type: Baked Good

Cuisine: Jewish

Ingredients

For the dough:
1.5 Cups flour
1 teaspoon Baking powder
4 tablespoons sugar
1 medium egg
⅓ cup oil
4 tablespoons milk
lemon zest of ½ a lemon
For the filling:
125 gr (3/4 cup)of pistachios
¼ cup ground almonds
¼ cup sugar
3 tablespoons water
1 tsp sunflower oil

Instructions

To make the dough, Sift the flour into a bowl .
Add in the baking powder and sugar and mix .
In a separate bowl mix the egg , milk , oil and lemon zest .
Add the wet ingredients to the dry and knead until the dough is smooth.
Form a ball, and refrigerate for an hour .
For the filling
Place the pistachios on a paper lined pan, toast them for 10 minutes at 180°C then let them cool down.In a small saucepan combine the water and the sugar and heat over medium heat .
Add the chilled pistachios and reduce the heat .
Stir the mixture until the pistachio are crystallize with a thin layer of white sugar.
Remove from heat, and let the pistachios cool on parchment paper.
Place the pistachios, the grounded almonds, water and sunflower oil in a food processor.
Mix for about 2 minutes until you obtain a coarse mixture.
Assembling the Hamantaschen.
Pre-heat oven to 180°C.
Take the dough out of the fridge, and place on a floured surface.
With a rolling pin flatten the dough to a thin layer of about 5-10 mm.
Using a cookie cutter, cut out 8 cm circles.
Fill each circle with ½ teaspoon of filling.
Fold the dough into a triangle shape and pinch the corners and edges firmly together.
Bake hamantaschen till golden brown, about 15 minutes. Transfer to a wire rack to cool completely. When cooled, place on two baking sheets lined with parchment paper.