GF Hamantaschen

GF Hamantaschen

Ingredients

1 cup almond flour*
1 cup GF all-purpose flour mix
1 tsp baking powder
1 tsp xanthan gum
1/4 cup buttery spread, softened
1 tsp honey
6 tsp almond milk
a little olive oil 

Filling
2 small packages of blueberries
1 tbsp corn starch
1 tbsp brown rice syrup or honey

Instructions

Mix dry ingredients. Mix wet ingredients. Add wet to dry.
Chill for 1 hour, but not much longer than that. I left mine in the fridge for 24 hours and it got positively flakey.

For the filling, put the blueberries and honey into a small pot and cook on low heat until the blueberries start to pop and the liquid is released. Add the cornstarch and whisk it in until it disappears. Cook for a few more minutes, then take off the heat and let cool. 

After waiting an hour, divide the dough in half and roll into 2 balls. Brush a ball with a little olive oil if it seems too crumbly, then roll it between two sheets of wax paper until less than 1/4 inch thick. I used a beer glass to cut them into circles. Twist the beer glass to release the dough.

Place dough circle on a cookie sheet and add about a teaspoon of the filling. Pinch one side together, then pinch the two other sides together. It may take a little creative pinching to do this, but remember that it can always be smoothed out when you're done.

*I have a feeling that the recipe would be less crumbly without the almond flour and would probably work just fine with just using 2 cups of GF all-purpose flour.