I have a confession to make: I don't bake my own hamentashen. I'm lucky in that I live in a place where our local national chain supermarket stocks various brands of hamentashen in the weeks before Purim, and usually sells them at good prices as a kind of loss-leader. I'm guessing that they are starting to set up the tables for the hamentashen and other goodies for Purim about now since it's only three weeks from Purim. My family also gets plenty of home-baked hamentashen from the Purim packages ("mishloach manot") that our friends give us. But the real reason I don't make my own hamentashen is that I don't want to spend so much time making them. However, a friend recently posted this link that has me thinking that maybe this year I will try to make hamentashen: Hamentashen Life Hack: How to Make Hamentashen Without a Rolling Pin
Thanks for the fun recipe, Debbie! I wonder if it is possible to make hamentashen without eggs or oil or butter or margarine? Being that I follow I pretty strict diet after my heart bypass operation, I would still follow my guidelines for the hamentashen.
I do make bread with no oils or eggs. Maybe I can use that dough and form the hamentashen??
My daughter, who sometimes cooks for vegan friends, has had great success using ground flax or chia seed as an egg substitute. This is what an internet site suggests for that kind of substitution: "To replace one large egg, finely grind 1 tablespoon of golden flax [or chia] seeds in a spice grinder. Place in a small bowl and stir in 3 tablespoons of water. Allow to sit for 30 minutes before using in a recipe. The mixture will have thickened slightly and feel like a loose jelly. Just before incorporating into a recipe, stir in a good pinch of baking powder." She also gave me the advice that coconut oil makes a great pareve substitute for butter or margarine. There are some studies that show that virgin coconut oil is OK for cardiovascular health. She also substitutes applesauce for oil, but I don't think this will work for the stiff dough needed for the refrigerator-style cookies I posted.
It is difficult to make a cookie-type dough without oil, so your bread recipe might be the best substitute. You won't be able to use the refrigerator log method I posted with bread dough, but you can use another short-cut I've heard which is to roll balls and then flatten them instead of the time-consuming roll and cut method.
Today is the first day of the month of "Adar", the "happy month" in the Jewish calendar.
I have used ground flaxseeds in some of my baking. I have a fantastic recipe that I use a lot. It also calls for mashed bananas. I added dried fruits and nuts to the recipe. It also uses a few chopped dates and no sugar, oils or eggs. It is my favorite recipe now. We always are getting bananas that are too ripe, so I go ahead and make this bread and freeze some.