Healthy Hamantaschen | A ‘berry’ delicious recipe
Ready for a modern spin on a traditional favourite?
Try this healthy Hamantaschen recipe that delights with the sweetness of berries and dates, and the nutritious goodness of chia seeds.
Pair this glorious filling with freshly made pastry and you’re suddenly looking at the perfect healthy snack.
Here at We Might Be Tiny HQ, we love turning this healthy Hamantaschen recipe into a family baking session. Mum prepares the fruity filling and the little ones take care of the pastry. We then work together to shape the pastry into triangles and add the irresistible filling.
And 15 seemingly loooong minutes later you can enjoy the smell of freshly baked biscuits filling your kitchen. And face the impossible task of letting them cool down slightly before taking the first bite.
Want to keep some handy on the kitchen bench?
Pop them in one of our practical Stickie Bowls and seal the freshness with the matching silicone lid. Not only do they add the cuteness factor, they also keep your precious bikkies safe with a bullet-proof suction base. And once you’re left with only crumbs, simply pop the lid and bowl into your dishwasher to take care of the aftermath. #winning
Makes 23 I Prep 60 minutes
BERRY CHIA JAM FILLING
- 450 g (2 ½ cups) fruit
- 60 g (⅓ cup) dates, pitted and finely chopped
- 30 g (¼ cup) chia seeds
- 120 g (¾ cup) butter
- 125 m (½ cup) maple syrup
- 250 g (2 cups) light spelt flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
Place fruit into a saucepan along with chopped dates and bring to the boil while stirring continuously.
Boil the jam for 3-5 minutes. Let cool then add chia seeds.
Preheat oven to 180 C and line a baking tray with parchment paper.
In a large bowl, cream together butter and maple syrup with a handheld mixer.
In a separate bowl, mix flour, baking powder, vanilla extract, and salt.
Combine both wet and dry ingredients and shape to form a ball. If the pastry is sticky, add a little more flour.
Roll out pastry between 2 sheets of parchment paper and refrigerate for 30 minutes or longer.
Cut out round 5-6 cm discs. Place a dollop of jam in the middle of each disc then pinch into a triangle shape.
Place onto baking tray and bake for 12-15 minutes, or until golden.