Browsing "Gluten-free"
Jul 9, 2015 - Requires preparation in advance, Kosher, Sweets, Gluten-free, Dairy-free, Soy-free, Cookies, Parve, Vegetarian, Make an impression    Comments Off on Coconut-Lemon-Pistachio Cookies

Coconut-Lemon-Pistachio Cookies

I originally made these cookies based on a Karin Goren recipe (“Sweet Secrets 2”, p. 158). They were very nice, but I am the type of person that likes flavor-punches. I don’t do “nice” in food – I love spices and strong flavors. So I changed things up a bit, played with ratios, replaced some ingredients and added a few others. I think the result is spectacular (if I may say so myself).

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130 gr. soft coconut oil (not liquid!)
200 gr. (1 cup) granulated sugar
6 Tbsp. freshly-squeezed lemon juice
4 egg yolks
1 tsp. 100% pistachio paste
300 gr. (2 cups+2 Tbsp.) Tami GF flour (or plain flour)
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 cup whole unroasted peeled pistachios
Sugar Coating:
50 gr. (¼ cup) sugar
zest of 1 lemon (optional)


In your stand mixer, using the K beater, beat coconut oil and sugar into a paste.
Add egg yolks, lemon juice and pistachio paste, and continue beating until cohesive.
Mix flour, salt, baking soda and baking powder and add to coconut-oil mixture.
Add pistachios and beat on low until incorporated.
Divide the pliant dough into 3 equal parts.
Place each part on a sheet of baking paper, using the sheet to shape the dough into a log (5cm/2″ diameter).

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Twist the edges of the baking sheet to seal the dough (like wrapped candy).

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Place in the freezer for at least an hour.
***You can keep frozen for 2-3 months. Write the date and type of cookies on the baking paper, and place in plastic bag.***
Preheat your oven to 180C/360F.
Take the logs out of the freezer and leave out for 5 minutes.
Mix the coating sugar and lemon zest.
Brush each log with a tiny amount of water, and roll in the lemon-zest-sugar mixture.
Using a sharp un-serrated knife, slice the log into 1cm/⅓” thick slices.
Place cookies on an oven tray lined with baking paper.

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Bake for approx. 15-20 minutes until they turn a light golden-brown on the sides.

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*** The cookies remain light-colored and soft, and set during the cooling process***
Let cool completely before removing from tray.

Jul 6, 2015 - Beef, Meat, Holidays, Independence Day, Kosher, Quickies, Gluten-free, Dairy-free, Soy-free    Comments Off on BAM WOW Meat Patties

BAM WOW Meat Patties

These meat patties are so deceiving. They look so humble, they’re so easy to make, but then BAM! you taste them and WOW! The flavor combination is both sophisticated and comforting. I’m pretty sure once you try them you’ll want to keep making them.
***Tip*** Instead of baking soda and water, you can just use soda water, but I never have it at home, plus baking soda is so much cheaper.

2015-07-05 19


½ kg. fresh ground beef (I use the breast)
1 cups parsley leaves (no stalks)
1 medium onion
3-4 garlic cloves
1 tsp. baking soda
¼ Tbsp. salt
1-2 tsp. Baharat seasoning
50 gr. unroasted pine nuts
¼-½ cup tap water


In your food processor, chop onions, parsley and garlic into a coarse paste.
Knead meat with parsley paste, and add salt, baharat, pine nuts and baking soda.
Slowly add water, kneading, until meat feels light, soft and fluffy.
Roll into small balls approx. the size of a ping-pong ball, and lightly flatten between your hands.
Lightly oil a skillet and fry the patties a couple of minutes on each side.
Serve with rice or mashed potatoes.

May 31, 2015 - Low-Cal, Kosher, Quickies, Gluten-free, Cakes, One-Bowl cakes, Chocolate cakes, Parve, Vegetarian    Comments Off on Rich Coconut Cake with Chocolate Chips

Rich Coconut Cake with Chocolate Chips

Delicious, rich cake that feels creamy and decadent, but doesn’t contain any butter or cream.

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300 gr. (1½ cups) sugar
4 eggs
1 tsp. vanilla extract
350 gr. (2½ cups) flour (or Tami all-purpose GF flour)
10 gr. (1 packet) baking powder
1 cup vegetable oil
2 cups milk (or soy/rice milk for a non-dairy/parve version)
200 gr. (2 cups) shredded coconut flakes
100 gr. dark chocolate chips

Round cake tin


Preheat your oven to 170C/340F.
Whisk sugar, eggs and vanilla extract in a bowl.
Add flour, baking powder, oil, milk, and coconut flakes, and mix until combined.
Add chocolate chips and fold into the mixture.
Pour into an oiled tin and bake for 60-70 minutes.

May 31, 2015 - Low-Cal, Vegan, Kosher, Quickies, Gluten-free, Dairy-free, Cakes, One-Bowl cakes, Parve, Vegetarian    Comments Off on Quick Vegan Coconut-Apple Cake

Quick Vegan Coconut-Apple Cake

Soft, moist, succulent, gluten-free, vegan, and even relatively low on calories.

Coconut-Apple Cake


300 gr. unsweetened applesauce
200 gr. (1 cup) sugar
¼ cup vegetable oil
140 gr. (1 cup) flour (or Tami all-purpose GF flour)
1 tsp. baking powder
1 tsp. ground cinnamon
½ cup shredded coconut flakes

Small Loaf Tin


Preheat your oven to 190C/380F.
Whisk sugar, applesauce and oil in a bowl.
Add flour, baking powder and cinnamon and mix until combined.
Add coconut flakes and fold into mixture.
Pour into an oiled loaf tin and bake for 45-50 minutes.

May 31, 2015 - Vegan, Kosher, Quickies, Gluten-free, Dairy-free, Cakes, One-Bowl cakes, Chocolate cakes, Parve, Vegetarian, Make an impression    Comments Off on Decadent Chocolate Cake – the Vegan Version

Decadent Chocolate Cake – the Vegan Version


1 cup flour (I use Tami GF all-purpose flour or Schar’s Gluten-free Mix B)
1 bag instant chocolate pudding mix
1½ cups sugar
½ cup cocoa powder
1 bag (10 gr.) baking powder
240 gr. unsweetened applesauce
¾ cup vegetable oil
1 cup boiled water with 1 overfull teaspoon of instant coffee (or 1 shot espresso+boiling water to make 1 cup)

A round cake tin (for a larger rectangular tin, double all amounts)


Preheat your oven to 170C/340F.
Mix all ingredients (other than the boiling coffee) water in a bowl.

Chocolate cake ingredients

Add the boiling water and mix well and quickly (we don’t want scrambled eggs) 🙂
Pour into a tin covered with baking paper and bake for 30-40 minutes.

Mix ingredients

*For a larger rectangular tin it will take longer (you may also want to reduce the heat by 10C/50F degrees).
While the cake is baking you make the sauce:

Chocolate Sauce Ingredients

100 gr dark chocolate (coins, or broken into cubes)
250 ml non-dairy whipping cream (or rice milk – I use VITARIZ Rice and Almond milk – also significantly reduces the amount of fat and calories).
2 Tbsp brandy or rum

Sauce Preparation

In a small saucepan, bring the cream/milk to a boil.
Pour the boiled cream/milk over the chocolate and let rest for 5 minutes.
Mix well and incorporate the brandy/rum.
Pour over the cake immediately after removing from the oven and let cool.
Now don’t fret – at first it’ll seem as if there is way too much sauce, but with time it’ll be absorbed fully by the cake, and this is what makes it so rich.

You can serve just as it is, or with fresh strawberries, garnish with pistachios or colorful sprinkles – whatever you feel like! You can even serve warm with a lovely scoop for vanilla icecream.
You can prepare this cake a few days in advance and keep refrigerated and covered in plastic wrap – it’s taste actually improves!

same cake - twice the rectangular version, cut into 2 each and made into a train

Treasure Chest Cake