Here's a link to the chabad website (I hope it works, if not, email me); you're on target with the Cherrybrook farms idea.  (At their website, scroll down for the recipe.)  Good luck.

And chocolate chips are a good filling.

I just made the recipe and they needed a bit more juice, and though the recipe on the box calls for 325 degrees, I found it needed 350 or it wouldn't brown.  My kids are happy with them.  Also, I used safflower oil, not margarine.  I didn't chill them but I think that would have helped; the dough was kind of sticky so I just kept a cup of water nearby as I shaped them, and dipped my fingers in as needed so that I could work with the dough.

Sharon


http://www.chabad.org/theJewishWoman/article_cdo/aid/646881/jewish/Making-Purim-Allergy-Free.htm

-----Original Message-----
From: Smith
Sent: Mar 1, 2009 1:15 PM
To: allergicjews@yahoogroups.com
Subject: [allergicjews] Re:Vegan Hamentashen w/gluten?

Hi I am new to the group with a 4 y.o. daughter who is severely allergic to egg and most nuts, dairy, sesame, safllower oil (oy), honey and cherry.

Does anyone have a dairy-free, egg-free, nut-free Hamentashen recipe with regular flour?  I need one for her preschool.

Or could I just take the prior Hamantashen recipe and use regular flour instead of almond flour?

Also, we use Cascadian Farm blueberry and grape jellies, do you have other ideas for pre-made fillings?

We were also thinking of use CHerrybrook farms sugar cookie mix and just adding more flour and then maybe putting in fridge for an hour?

Thank you so much!

Kim