Tag Archives: dessert

Delicious Gluten Free, Dairy Free Hamantashen with Cranberry-Date-Peach Filling

I know I’ve been negligent about posting recently, but I promise I’m coming back soon.  I’m reposting these Hamantashen because they are so good no one will ever suspect they are gluten free!  Click here for the recipe.

Happy Purim!

 

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Paleo Sweet Noodle Pudding (Noodle Kugel)

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve ~~~

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This recipe is a paleo update of a post I made about for Passover 2 years ago.   But you don’t have to limit it to Pesach, it’s just as delicious for Rosh Hashanna or break fast.

The amazing thing is that Gefen noodles are made with ingredients allowable on the paleo diet:  POTATO FLOUR, POTATO STARCH, TAPIOCA STARCH, SALT, CELLULOSE GUM, BETA CAROTENE

Okay, I’m not sure about the cellulose gum but otherwise they fit into my definition of paleo.  You can buy them in most kosher stores or online at Amazon or buy it by the case (you can share the noodles with friends) for much less per package here:

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Buy Gefen Gluten Free Wide Noodles – 9 Oz. Each (Case of 12)

In the olden days I used to make a spectacular noodle pudding with sour cream and cottage cheese and pineapple (although the pineapple had to be omitted a long long time ago when I became violently allergic to it).  So, I was a little worried about how a non-dairy, gluten free kugel would come out.  The answer is GOOD – really good.

I suspect my family will miss my matzoh kugel this year, but honestly the gluten free matzoh – even though it tastes quite good – just disintegrates and turns to mush when I tried to make the kugel.  So I hope they will forgive me or even better learn to love this noodle pudding instead.  Oh yes, it freezes (which is why I could make it today and plan to serve it at seder) well; just reheat before serving.

Enjoy and Shanna Tova!
Continue reading Paleo Sweet Noodle Pudding (Noodle Kugel)

Paleo Pecan Passover Cookies

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve * Paleo ~~~

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These are the cookies that my friend Dori always used to bake for Passover.  They’re a real hit and so easy to make it’s embarrassing.  Like the macaroons last week, these are very sweet.

I don’t know about you, but I am knee deep in Passover preparations so I will keep this post short.  Hope you’ll forgive me.
Continue reading Paleo Pecan Passover Cookies

Dukkah-Spiced Chocolate–Covered Matzoh

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It’s 10:42pm and I still haven’t written today’s post – I’m feeling a little uninspired.  It’s not that I haven’t been in the kitchen today – in fact I’ve made my flourless chocolate torte, a not too successful meatloaf, and I’ve been working on Passover mandel brodt (biscotti).  The best biscotti I ever tasted was at a pot luck for an organization I belonged to:  New York Women’s Culinary Alliance.  Imagine about 50 women – all food professionals – bringing dishes to a pot luck.  To sweeten the pot, prizes are awarded for the best recipes.  Can you imagine how great that pot luck is going to be?  To make a long story short (because I’m going to tell the rest of the story when I post the recipe) I loved the Anise Biscotti that Fran Costigan brought…but enough about biscotti.  Tonight I decided to see what Fran’s website was like and BOOM! Her post for today was Dukkah-spiced Chocolate-covered Matzohs.  BRILLIANT!

So, since Friday is kinda my day off (no serious recipe posting), I’m really cheating and just sending you directly to Fran for today’s idea.

I have to tell you that I haven’t tried her recipe.  But as you may remember I did a posting on Dukkah not too long ago.  I would think that the Mulling Dukkah from “A Trio of Dukkahs” would be great for the Matzohs and of course use gluten-free matzohs.  I think these would make a great contribution to bring to a seder.

So Check This Out:  http://francostigan.com/blog/

Macaroon Thumbprint Cookies

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Passover * Parve

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I’ve been making these macaroons for about a billion years (okay, slight exaggeration).  I found the recipe in one of those cookbook/pamphlets that you could send a dollar to the company and they send the booklet to you.  This one was from Baker’s and it was chocolate and coconut recipes.  I don’t think I own the booklet anymore, but I liked the recipe so much that I copied it (by hand because in those days you had to go to a store to make copies) into a blank book that  now contains most of my favorite recipes from various (non-online) sources.

There is no doubt that these are very sweet cookies.  If you are one of the “I don’t like stuff too sweet” people, skip this recipe but forward it to anyone you know who adore sweets.  Needless to say, these are perfect for Passover.
Continue reading Macaroon Thumbprint Cookies

Organic Shortening – and Dairy-free Flourless Chocolate Torte Revisited

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I always thought shortening was evil.  That is until I found out that my favorite food in the world (birthday cake frosting) was made of shortening and confectioners’ sugar and maybe vanilla (I like my birthday cakes all white – no chocolate for me) – and that it makes for a very flaky pie crust.   But still, it’s one thing to buy a cake or pie from a bakery and another to use the stuff at home.  So why am I devoting a post to shortening?

For one thing, I’m talking about organic shortening.  It’s not hydrogenated oils (evil) like the kind you find in supermarkets.  It’s palm oil (the oil from a palm seed) and nothing else – more importantly – it’s not hydrogenated (a process that turns oil that is naturally liquid at room temperature into shortening that is solid at room temperature).  The flavor is very neutral which is a great deal better than the other options.  As for its health benefits or lack thereof – I’m not too sure as I’ve seen some articles that praise it and others that say it’s downright bad for you.  But to be honest now that “science” has declared butter and eggs okay, I’m not sure anyone knows anything about foods anymore.

I’ve never really been thrilled with my butter replacement choices since going dairy free.  Ghee (clarified butter) has a flavor that overwhelms the delicate flavors of baked goods.  Non-dairy margarine has too stuff in it and I’m not overly in love with the flavor.  Coconut oil leaves everything tasting slightly coconutty and further the consistency can be tricky depending on the room temperature – in the summer it’s liquid and in the winter it’s rock solid.  Oil tends to be…oily.  But this particular shortening is solid but soft like butter that’s been allowed to soften.

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I’ve been playing around with this shortening since I purchased it and find it to work pretty well in any of the recipes that I’ve used coconut oil in.  Here’s the Chocolate Torte  made with shortening.  It’s denser and chocolate-ier than the original I posted last year.  Here’s the recipe: Continue reading Organic Shortening – and Dairy-free Flourless Chocolate Torte Revisited

Gluten-free Dairy-free Sweet Noodle Pudding (Kugel) for Passover

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve ~~~

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In my last post I told you about great gluten free, kosher for Passover noodles and I promised you a recipe for noodle kugel (noodle pudding), so here it is.

In the olden days I used to make a spectacular noodle pudding with sour cream and cottage cheese and pineapple (although the pineapple had to be omitted a long long time ago when I became violently allergic to it).  So, I was a little worried about how a non-dairy, gluten free kugel would come out.  The answer is GOOD – really good.

I suspect my family will miss my matzoh kugel this year, but honestly the gluten free matzoh – even though it tastes quite good – just disintegrates and turns to mush when I add the broth to the veges and matzoh.  So I hope they will forgive me or even better learn to love this noodle pudding instead.  Oh yes, it freezes (which is why I could make it today and plan to serve it at seder) well; just reheat before serving.
Continue reading Gluten-free Dairy-free Sweet Noodle Pudding (Kugel) for Passover

Gluten-free Dairy-free Hamantashen (or Hamentashen) Revisited

Wheat-free * Dairy-free * Gluten-free * Vegetarian *  Parve~~~

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It’s Purim so it’s Hamantashen Time (to learn more see the original hamantashen post).  Last year’s were really good but the dough did have a hint of coconut (not a bad thing) and I wondered if I could make them with a more neutral flavored fat.  I recently purchased organic shortening;  I practically never use shortening in my cooking but I have fond memories of my friend Suzy’s mom, Rose, baking brownies with shortening and frying French fries in it.  Both tasted great.

So, this year I made my hamantashen dough using the shortening.  It blended into the other ingredients much better than the coconut oil had…if you look closely at the old photos you’ll see little white spots in the dough – that’s the unblended coconut oil.  This dough has none of that.

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However, the dough came out much softer than the one made with coconut oil.

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In practical terms that means when you divide the dough in half and pat it into a disk, you have to cover the dough with a second piece of wax paper and pat the wax paper to make the disk, then refrigerate at least 1 hour until dough firms up.

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To roll the dough: dust the disk with oat flour then spread it all over; place between 2 pieces of wax paper and roll it out.

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And because the dough is soft, after you’ve cut out the circles; move them from the wax paper to the baking sheet using a spatula and use the spatula to help lift the sides to make the triangle shapes

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The end result was very very good and worth the extra effort.

These are mini hamantashen, you can use a bigger biscuit cutter to make normal sized cookies, you’ll just end up with fewer.

The recipe from last year follows.

Happy Purim
Continue reading Gluten-free Dairy-free Hamantashen (or Hamentashen) Revisited

Gluten-free Dairy-free Chewy Oatmeal Cookies

Wheat-free * Dairy-free * Gluten-free * Vegetarian  * Parve *

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With the exception of pumpkin pie for Thanksgiving, it’s been a very long time since I’ve given you a baked dessert, so here’s one I’m quite fond of (or, to be grammatically correct:  of which I am quite fond).  To be truthful, I prefer my oatmeal cookies crispy but I promised my friend Myriam that I would bake cookies for her (after giving away a different batch I had baked, and set aside for her, to someone else) and she requested chewy oatmeal cookies – so here they are.

In the good old days (read:  before I had to give up dairy or wheat) I used to love Archway Oatmeal Cookies.  It was so nice to be able to go to the supermarket and just buy a bag of cookies without considering anything other than what kind of cookie I felt like having.  Now buying cookies involves reading labels or wondering if I’m going the like the gluten-free cookies I’ve just paid a fortune for (or – for which I’ve just paid a fortune).  So now I find that baking homemade cookies yields a happier result and I know I’ll feel just as good after I’ve eaten them as I did before I ate them (except, perhaps, for my conscience).

I hope you’ll be happy after eating one (or ten) of these.
Continue reading Gluten-free Dairy-free Chewy Oatmeal Cookies

Gluten-free Dairy-free Eggnog

Wheat-free * Dairy-free * Gluten-free * Vegetarian *  Parve * Paleo *

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Happy New Year everyone!  My favorite part of New Years is the eggnog – imagine how unhappy I was when I had to give up dairy.   In general I’m not much of a drinker so to me the best possible way to imbibe alcohol is hidden in a milk shake! DOUBLE YUM!!!  The only problem with that is – it’s so delicious I can drink many many glasses before I realize I’m totally smashed…not to mention how many calories that includes.

The amazing thing about this recipe is – it’s as delicious as “the real thing”.  To be honest, that may not be true if I were to do a side by side taste test – but short of that I don’t think anyone would suspect they were being served a dairy-free version of eggnog.

Cheers and wishing you all a happy, healthy, and delicious 2015!

P.S.  You may notice that I’ve put this recipe in the “breakfast” category – because it is my very favorite breakfast item on January 1.
Continue reading Gluten-free Dairy-free Eggnog