• 4 Cups Mehudar wholegrain spelt
  • 2 Eggs
  • 1 Teaspoon vanilla essence
  • ½ Cup oil
  • Margarine
  • 1/3 Cup orange juice

(If using 70% Wheat flour – change qty. to ¼ cup orange juice)

  • 3 Teaspoons baking powder
  • 1 Cup sugar

Ingredients for filling*:

  • Ground poppy seeds
  • 5 Tablespoons sugar
  • 1 Tablespoon oil
  • ½ Cup sweet red wine

* Optional: You can also use store-bought poppy filling.


Mix the dough ingredients in order of listing, until you get a dough that is pleasant to the touch.
Put the ingredients for the filling in a small pot, and heat on a low flame until you get a smooth, thick mixture. If the mixture isn’t thick enough, add some cake crumbs. Remove from flame and allow to cool.
Roll pastry to a thickness of 4m”m, and cut out circles 5cm in diameter. Place small heaps of poppy mixture in the center of each circle, and fold over on three sides to create a triangle. Pinch the edges for a well-sealed hamantaschen.
Place in a lined baking tray — these can be placed close to each other, as hamantaschen don’t rise.
Bake at 180C, for 20-30 minutes until lightly golden.
Dust with icing sugar before serving.

For this recipe you can use any one of the following flours:

Wholegrain spelt flour, 70% Spelt Flour, 70% Wholewheat Flour