• Cakes,  Chocolate Cakes,  Dairy Free,  Dressed to Impress,  Gluten Free,  Kosher,  One-Bowl Cakes,  Parve,  Quickies,  Vegan,  Vegetarian

    Decadent Chocolate Cake – the Vegan Version

    May 31, 2015

    Ingredients 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) Preparation Preheat your oven to 170C/340F. Mix all ingredients (other than the boiling coffee) water in a bowl. Add the boiling water and mix well and quickly (we don’t want scrambled eggs) 🙂 Pour into a…

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  • Dairy Free,  Dressed to Impress,  Fish,  Gluten Free,  Holidays,  Kosher,  Parve,  Passover,  Pre-preparation required,  Quickies,  Rosh Ha'Shana,  Shavu'ot,  Soy Free

    Herb-Blanketed Salmon Fillet

    April 4, 2015

    Ingredients 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 Preparation 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.

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  • Dairy Free,  Gluten Free,  Kosher,  Other,  Parve,  Passover,  Savory bakes,  Side Dishes,  Vegan,  Vegetarian

    No Yeast, GF Sugar-Free Lafa (Flat) Bread

    April 1, 2015

    Ingredients 300 gr. Tagmish Gluten-Free flour mix 10 gr. (1 packet) baking powder 1 tsp. salt 400 ml. tap water 50 gr. (¼ cup) vegetable oil Preparation In a bowl knead all ingredients to form a soft dough. Let rest for 10 minutes. Divide dough into 10 equal pieces (approx. 80 gr. each). Heat a large skillet (preferably cast-iron) over high heat. Over a sheet of baking paper gently flatten one piece of the dough into a thin circle, the size of the skillet. Flip the baking paper onto the skillet, so that the dough is directly on the skillet. Wait a few seconds and peel off the baking paper.…

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  • Cookies,  Dairy,  Dairy Free,  Dressed to Impress,  Gluten Free,  Kosher,  Parve,  Pre-preparation required,  Soy Free,  Sweets,  Vegetarian

    Chunky Monkey Muffins

    March 8, 2015

    Ingredients 4 ripe bananas, mashed 2 eggs 4 Tbsp. vegetable oil 240 ml. (1 cup) milk 200 gr. (1 cup) sugar 280 gr. (2 cups) Tami GF flour (or plain flour) 10 gr. (1 bag) baking powder pinch of salt 100 gr. dark chocolate, chopped 100 gr. walnuts, chopped Preparation Mix all ingredients in a bowl. Pour into muffin cups up to ⅔ of height. Preheat your oven to 175C/350F. Bake for 15-20 minutes. *** If you wish to use a multi-cake, use the muffin-top plate on the bottom(!) fill and bake for 5 minutes.***

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  • Cookies,  Dairy,  Dairy Free,  Dressed to Impress,  Gluten Free,  Kosher,  Parve,  Pre-preparation required,  Soy Free,  Sweets,  Vegetarian

    Cinnamon Pecan Cookies

    February 20, 2015

    These cookies are perfect for preparing the dough and freezing it, and whipping it out whenever you have surprise guests, or you just really feel like freshly-baked cookies. They go great next to a nice cup of coffee or tea! Ingredients 200 gr. butter/butter-flavored Mazola 60 gr. (¼ cup) brown sugar 150 gr. (¾ cup) white sugar 1 egg 2 tsp. vanilla extract (or seeds from 1 vanilla pod) 280 gr. (2 cups) Tami GF flour (or plain flour) 1 bag (2 tsp.) baking powder ½ tsp. salt ½ tsp. cinnamon 1 cup chopped unroasted pecans Sugar Coating: 50 gr. (¼ cup) sugar 1 tsp. cinnamon Preparation In your stand…

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