Tuesday, April 23, 2013

Mini Carrot Oat Flour Muffins (Gluten Free)


I seem to always be suffering from an upset stomach. A few years ago my doctor tested me for Celiac disease. It came back negative so I kept eating food with gluten in it, though I tried to keep it to a minimum. It was very clear to me when I ate food that had gluten in it the worse I felt. Needless to say I felt pretty bad by the 3rd day of Passover even though I had eaten only spelt matzoh. 

With the exception of a hamburger bun that I had with dinner the day after Passover ended I have been gluten free since Passover and I really feel great. Of course there are many reasons why this might be. I definitely am limited as to what I can eat but interestingly I am just not getting out of control hungry anymore. It's like gluten containing foods just set me off into a state where I can't stop eating until I am literally sick.

So far I have been doing a lot of experiments with almond flour but last week I decided to make carrot cake for dessert on Shabbat with gluten free oat flour and it was a big hit. I knew that if I made them into mini muffins they would make a good snack for school. If you store the muffins in the freezer they are good for a few weeks. You can just throw them into a bag in the morning and they will be defrosted by snack time. 

If you double the recipe you will have enough to make a cake in a 9" or 10" Bundt pan. You will need to bake the cake for 45 to 50 minutes.


2 mini muffin pans
1 and 1/2 cup of gluten free oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
2/3 cups of sucanat 
3 eggs
1/2 cup coconut oil or walnut oil (if you use extra virgin it will give the muffins a coconutty taste)
1 cup finely grated carrots
1/2 cup of crushed pineapple

1. Preheat oven to 350 degrees and line or grease muffin pan

2. Combine the oat flour, baking soda, baking powder, salt and cinnamon in a bowl and place aside

3. Combine the oil and sugar and then mix in the eggs. 

4. Add the dry ingredient and mix till they are fully combined.

5. Add the pineapple and carrots and mix till they are fully combined.

6. Put the batter in the pans and bake for 20 to 25 minutes. 










Monday, March 25, 2013

Happy Passover!

It's been a long few weeks and I am definitely beat. The last week before Passover always seem so tough and there is still one day left of preparations  As usual this week has been filled with those pre-passover snafus that seem to happen every year. This year they included an accident that involved a coconut, my finger, a peeler and lots of blood and an Ikea cabinet in my kitchen (where I keep all of my Passover things) that suddenly started to recline to the left and is now being kept upright by a variety of heavy objects.

Its all good though.  Much easier than having to pack up your family and having to leave home with out even having enough time for your bread to rise.

I wanted to leave you with a quick thought that I heard this Shabbat from the assistant Rabbi of my Synagogue. The first 9 plagues the Hebrews witnessed passively  Be it blood, frogs or locusts,  G-d made them happen. The 10th plague was different though. In order to escape the death of the first born the Hebrews were told to mark their doors with the blood of the pascal lamb so the angel of death would pass over their homes. For the 10th pague the Hebrews had to actively participate. They had to opt in.

That is what the Seder is all about. It's about actively making a decision to be part of the Jewish people. It's about us opting in today. May everyone who is celebrating have a joyous Passover. Next year in Jerusalem!

Sunday, March 24, 2013

Grain Free Apple Kugel (Kosher For Passover)


This is an easy apple kugel recipe that I make all year round. It can be served for either works for breakfast, a snack, a side dish or even dessert.

3 to 4 macintosh apples sliced.
3/4 cup almond flour
1/4 cup of any kind of sugar (When it's passover I use turbinado or demarara and when it's not Passover I use sucanat or palm sugar)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
3 eggs

1. Pre-heat oven to 350 degrees.

2. Peel and slice apple and put them in a bowl of cold water.

3. Combine dry ingredients in a bowl.

4. Beat the egg and add to the dry ingredients.

5. Add the vanilla and mix until combined.

6. Drain the apple and pat dry. Mix them into the batter.

7. Pour into an 8x8 pan and bake for 35 to 40 minutes until golden.




Friday, March 22, 2013

Passover Crafts: Locusts (Schistocerca gregaria)

Crafted Shcistocerca Gregaria

The real thing!

A few weeks ago there was a locust swarm in Egypt that spread to Israel.  The swarm was made up of the common Egyptian Desert Locust scientifically known as Schistocerca gregoria.  According to Jewish bugs are generally not kosher except for certain species of locusts. According to Jewish tradition this is one of the varieties that are kosher.

When I read about the swarm I knew I had to make some locusts this year. We have made a bunch of different ones in all sorts of different color combos using the same technique. My favorites, though, are our interpretation of Schistocerca gregaria.

Supplies:
Newspaper to paint on
Wine corks
Scissors
Acrylic paint in the colors you want to make your locust in
Paint brushes
Pipe cleaners
Tissue paper
Glue gun or Tacky Glue
Wiggly eyes
Tulip Puffy Fabric paint or a black Sharpy for the mouth.

1. Paint the cork. Leave the bottom of the cork unpainted so the cork will not stick to the paper when drying. When the cork is dry flip it over and paint the bottom.

2. Cut two 3 inch pieces of pipe cleaner for the front legs, one 7 inch piece of pipe cleaner for the back legs and one 5 inch piece for the antennas. 

3. Mold the middle of the pieces around the cork so that they fit properly when they are glued down. Then finish molding the different parts into their final shapes.


4. Cut out two 4 by 4 inch squares of tissue paper. If you are making the Schistoceria gregoria paint the wing makings on the tissue paper.

5. If you are not adding markings or when the paint is dry hold the tissue paper square at one corner and pinch the paper toward the opposite corner to form the wings.




6. When the painted cork is dry assemble the locust starting with the legs and antena. Using either the glue gun or the Tacky Glue place a thin line of glue about 1 inch long where you wants the pipe cleaners placed. FYI the front two legs are close together on the front and the long third pair of legs is placed towards the back.

7. When the pipe cleaners are dry add the wiggly eyes, mouth and wings. 

Note: The tissue paper is delicate so you may want to eliminate the wings for younger kids.

Wednesday, March 20, 2013

Pecan and Coconut Crusted Chicken (Kosher for Passover)

This is another schnitzel like option for Passover. The combination of pecan, coconut and cinnamon is just delicious and will definitely be a staple of this household for the whole year.

8 ounces raw pecans
1 cup shredded coconut
1 teaspoon cinnamon
1/2 teaspoon salt
Pepper to taste
2 eggs
About 8 boneless chicken breast
Extra virgin coconut oil to grease the pans with

1. Ground the pecans in the food processor medium to fine

2. Combine the pecans, coconut, cinnamon, salt and pepper on a plate

3. Beat eggs in a bowl.

4. Dip the chicken in the eggs let the extra run off for a few seconds and the coat in the pecan mixture.

5. Bake in the oven at 375 for about 30 to 40 minutes depending on the size of the breasts.

Thursday, March 14, 2013

Passover Crafts: Frog Finger Puppets


The 10 Plagues are a big part of Passover for kids. They are absolutely fascinated by them and they really help them to connect to the holiday. I clearly remember my kids coming home from school when they were little and singing a song about the Frogs that went like this:

One morning when Pharoah woke in his bed
There were frogs in his bed and frogs on his head
Frogs on his nose and frogs on his toes
Frogs here, frogs there, frogs were jumping everywhere
Even in his underwear (This line is not actually taught in school but passed down though the generation by older siblings)

Having a few physical examples of the 10 Plagues at your seder is a great way to keep the kids engaged. These frogs are easy to make and I think they are also very cute. T10 made the one on the left all by herself. I know that D7 could make this with a little bit of supervision and I'm sure that even younger kids would be capable of doing this with some help from a grown up!

Green felt
Black embroidery thread
Needles
Googaly eyes
Tacky glue or a hot glue gun
Scissors
Pattern for the frog
Pins

1. Print out this pattern and cut it out

2. Cut out 2 pieces of felt and lay them on top of each other. Pin the pattern to the felt and cut out the frog

3. Sew around the out side of the frogs leaving the bottom un-sewed.

4. Glue on the eyes


Tuesday, March 12, 2013

Grain Free Banana Bread (Kosher for Passover)


There is a wonderful gluten free blog called Elana's Pantry. Elana does amazing things with almond flour. She uses a food processor to mix her ingredients and that obviously has something to do with her success with almond flour. This is her recipe for Paleo Banana Bread and it is delicious. It's so good that the loaf I made for this picture this afternoon is almost gone and Passover is two weeks away.

I did make one change. Since I have not been able to find Spectrum palm shortening that is kosher for Passover I substituted it with extra virgin coconut oil. Like Elana I used a slim loaf pan since this bread won't rise quite as much as a bread made with flour. Elana recommends The Magic Line 3.5 x 7.5 inch pan. If you can't get one before Passover you can always use an If You Care makes unbleached paper loaf pan available at Whole Foods and Fairway. I like to double them up so that they retain there shape with the heavy banana bread batter in it. You can then reuse the pan on the bottom the next time you bake.


2 cups blanched almonds flour (Digestive Wellness has the best almond flour out there and it's kosher for Passover!)
1/2 teaspoon fine sea salt.
1 teaspoon baking soda
3 medium ripe bananas
3 eggs (room temperature so they don't solidify the coconut oil)
1 tablespoon vanilla extract
1 tablespoon honey
1/4 cup extra virgin coconut oil


1. Preheat the oven to 350 degrees.

2. Combine the dry ingredients and set aside.

3. Pulse the bananas in the food processor till smooth (it should only take a few pulses).

4. Add the eggs, vanilla, honey and oil to the food processor and pulse to combine.

5. Holding on to the top of the blade pour the batter in to a greased and floured with tapioca or potato starch.

6. Bake for 50 to 60 minutes or until it is firm in the middle of the pan. The bread will be darker than banana bread made with wheat flour so don't be put off by the darker color.



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