Dairy-Free Maamoul
Indulge in the perfect blend of tradition and innovation with this Dairy-Free Maamoul recipe, a plant-based twist on the beloved Middle Eastern treat. These delicate semolina and flour pastries are filled with a luscious, cinnamon-spiced date filling, offering a naturally sweet and dairy-free alternative that’s ideal for any occasion. Infused with aromatic orange blossom water and a touch of olive oil, the dough is easy to handle and bakes to golden perfection. Whether molded with intricate designs or shaped by hand, these festive treats are as visually stunning as they are delicious. Ready in just over an hour, this dairy-free variation ensures everyone—including those with dietary restrictions—can enjoy the timeless joy of homemade maamoul. Dust with powdered sugar for a classic finish and serve alongside a warm cup of tea for a true taste of comfort and tradition.
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Recipe Information
Ingredients
- 300 grams fine semolina
- 100 grams all-purpose flour
- 50 grams caster sugar
- 0.5 teaspoons baking powder
- 0.25 teaspoons salt
- 100 milliliters olive oil
- 100 milliliters lukewarm water
- 1 tablespoons orange blossom water
- 250 grams pitted dates
- 0.5 teaspoons ground cinnamon
- 2 tablespoons unsweetened almond milk
- 2 tablespoons powdered sugar
Instructions
In a large mixing bowl, combine the fine semolina, all-purpose flour, caster sugar, baking powder, and salt.
Add the olive oil to the dry ingredients and mix with your hands until the mixture resembles coarse crumbs.
Slowly incorporate the lukewarm water and orange blossom water, and knead to form a smooth dough. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Meanwhile, prepare the date filling: In a food processor, blend the pitted dates, ground cinnamon, and almond milk to form a smooth paste. If needed, add more almond milk to help blend.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
After the dough has rested, divide it into 18 equal portions. Roll each portion into a ball.
Take one dough ball and flatten it in your palm to form a disc. Place approximately one teaspoon of the date filling in the center.
Carefully fold the edges of the dough over the filling, sealing it completely, and form it back into a ball or small oval shape.
Optionally, use a maamoul mold or an engraved spoon to imprint designs on the surface.
Repeat the filling and shaping process for the remaining dough and filling.
Arrange the prepared maamoul on the lined baking sheet and bake for 20-25 minutes until the edges are light golden in color.
Once baked, remove them from the oven and let them cool completely on a wire rack.
Dust the maamoul with powdered sugar before serving.
Nutrition Facts
Calories |
3251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 549.4 g | 200% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 231.5 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 292 mg | 22% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2424 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
