If even your sheitel macher noticed you haven't blogged lately, you know you're in trouble.
It's been a whirlwind few weeks, starting with me jetting off to sun myself on the gorgeous shores of the Carribean Sea, and ending with landing back in NY to a snowstorm, with running the Miami Marathon in between.
But I'm back. For how long, I don't know, as they're predicting a spelt flour shortage lasting indefinitely, probably until mid-summer.
Here you have spelt hamantashen, the ultimate Purim treat, which I enjoy year round. You can get creative with the fillings; I used strawberry jam in half, and much to the delight of my kids, chocolate spread in the other half. No pictures because although they came out tasting good, every single one popped open for some reason.
Spelt Hamantashen
3 eggs
1 cup sugar OR xylitol OR 1/2 cup honey
3/4 cup oil
1/3 cup apple juice
5-5 1/2 cups white spelt flour
3 tsp vanilla extract
1/8 tsp almond extract
3 tsp baking powder
Beat the eggs and sugar until creamy. Add the oil and beat. Add the juice and extracts, then the baking powder. Gradually add the flour until you get a good, soft dough consistency. Being that you're working with spelt flour, you may need to add a little more than the recipe calls for, and be careful not to overmix.
Roll out the dough, and cut into circle shapes using the rim of a drinking glass. Fill with your favorite filling, and fold into the traditional triangle hamantash shape. I found great instructions for folding properly on the The Shiksa in the Kitchen blog.
Bake them at 350 for approximately 10 minutes, until golden.
These freeze VERY well.
