Vegan Savory Hamantaschen with Spelt Flour

How wonderful that Purim has arrived!

I really love this holiday.

There's a feeling that spring is just around the corner, and nothing makes me happier than seeing all the children dressed up and exchanging Purim baskets.

Although many years have passed since school, I still love preparing Purim baskets for my loved ones and treating them to a selection of homemade baked goods. In my distant past, I used to meticulously prepare countless sweets and pastries made with white flour and sugar, chocolate, candies, creams, etc.

But in recent years, I've slowly replaced white flour with whole grain flour, and sweets with a variety of fruits or savory baked goods low in sugar and salt, like the recipe before you, which contains a good amount of protein, quality fats, and complex carbohydrates.

I like to serve these Hamantaschen at Purim parties (for adults, not children, yes?) because it's fun and nice to snack on savory spelt flour Hamantaschen with a glass (or two) of wine - simply a perfect and healthy snack.

Let's talk a little about nutritional values:

Each hamantasch contains:

120 calories, 3 grams protein, 11 grams carbohydrates, 6 grams fat.

So, don't go overboard!!! Even though they're perfect, I already munched on five of them during the photoshoot.

Vegan Savory Hamantaschen with Spelt Flour

Vegan savory hamantaschen made from spelt flour, filled with white beans, pistachios, leeks, and dill. A perfect snack for a Purim party.

Prep time 15 minutes

Cook time 20 minutes

Total time 1 hour 5 minutes

Servings 50 Hamantaschen

Ingredients

For the dough

• 5 cups whole spelt flour Will not work with whole wheat or rye flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup soy milk unsweetened
• 1 cup olive oil also great in the sweet version, don't skip it!
• 1 container soy yogurt 125 grams

For the filling

• 2 leeks sliced
• 1 cup cooked white beans canned also works
• 1 cup unsalted pistachios cashews and blanched almonds also work wonderfully. No need to soak in water.
• 1 tablespoon chopped dill basil, rosemary or any other herb you like also works
• 1 tablespoon olive oil for frying
• 1 teaspoon coriander seeds optional
• 1 crushed garlic clove

Instructions

1. Start with the dough
2. In a bowl, pour the flour, salt and baking powder and mix well until all ingredients are combined.
3. In a separate bowl, mix all the liquid ingredients: oil, soy milk, yogurt, and crushed garlic clove, and mix thoroughly.
4. Pour the wet ingredients into the flour mixture and mix well until all the flour is absorbed into the liquids and a uniform, homogeneous dough is formed. No need to over-knead.
5. Set aside for about 30 minutes.
6. Meanwhile, prepare the filling.
7. In a pan, fry the leeks with olive oil, coriander seeds, and dill until the leeks are slightly browned. 2-3 minutes.
   
8. Grind the pistachios well with a spice grinder or a large knife.
9. Mix the leek and spice mixture with the chopped pistachios and white beans until a uniform paste is obtained. Taste and adjust seasoning.
10. Divide the dough in half and roll out one half into a thin sheet on your work surface. No need to flour the surface.
11. Using a glass, cut circles in the dough and place a small amount of the mixture (about half a teaspoon) on each circle.
    
12. Using your hands, shape the corners of the dough circle into the traditional hamantaschen shape and transfer to a baking sheet.
13. Brush each hamantasch with a little olive oil mixed with soy milk.
14. Continue with the second half of the dough.
15. Bake at medium heat (170 degrees Celsius) for 15-20 minutes.
16. Remove, cool, and devour.
    

Notes

For a sweet version:

Add 2 tablespoons of silan (date honey) to the

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