Browsing "Gluten-free"
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.

2015-05-29 20.50.07

2015-05-29 22.41.10


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

Herb-Blanketed Salmon Fillet

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½ a salmon, filleted
For the herb-blanket:
2 cups fresh coriander, leaves only
12 garlic cloves
¼ cup olive oil
¼ cup semi-dry white wine
½ Tbsp. kosher (coarse) salt


Chop all herb-blanket ingredients in a food processor.
Place salmon fillet in a pan over baking paper.
Smear herb-blanket evenly over the fillet.
Cover the pan with tin foil and refrigerate for at least 2 hours.
Preheat your oven to 180C/360F.
Place covered pan in oven and reduce heat to 160C/320F.
Bake covered for 15 minutes, then remove tin foil and continue baking for 10-15 minutes.
Cut into 3cm/1¼” wide strips and serve.