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Cookie:
Filling:
Mix together dry ingredients and add canola spread, mix really, really well. Add vanilla to beaten eggs and add to rest of mixture and knead.
Cook filling ingredients together with some water.
Roll out dough and cut into circles (with glass or better yet a tuna can with both the top and the bottom removed) stuff with filling and bake on parchment-lined sheet for most even baking) at 325°F on middle rack until brown.
Poster's Notes:
This year I may experiment and replace the oil with apple sauce and the egg with banana (partially or completely) - but I'm not sure it'll work because it may be too soft for the stuffing. If anyone tries it let me know. If it works, it'll make it really, really low-fat and cholesterol-free.
Also, in place of sucanat, you can just use unrefined turbinado sugar (raw sugar) or date sugar, fructose, etc. As it is written now, the cookie kind of tastes a little like gingerbread.
If you are new to whole grain or healthy baking, don't worry; they're really delish and always get a rave
and nobody perceives them as weird in any way.
If using straight Canola oil instead of the spread reduce amount.
Posted by Jenni Person
Nutritional Info Per Serving: N/A
4 cups whole wheat pastry flour
2 tsp. baking powder
1-1/4 cups sucanat
16 tbsp. canola spread
4 eggs (or substitute)
A little vanilla
Chopped apricots (or prunes)
Honey
A little sucanat
These hamantaschen, or oznei haman, are healthy because they use unrefined sugar and unrefined flour, canola oil, and egg substitute. They are higher in fiber and lower in fat and cholesterol than the usual ones.