Modified from “The Gefilte Manifesto” at their suggestion for passover. This is a parve Gluten Free variant. They recommended a 9 Inch square glass baking pan (actually their first recommendation was individual ramkins), but it’s passover, so a smart and final 9 by 12 inch aluminim 1/2 steam pan. The Steam pan is 25% larger than the recommended pan, so I’m quadrupling the recipe and making three. The ingredients are list for one recipe.
First time we’ve tried a pesadich version of our gluten free unsweetened granola, and it turned out great. I won’t claim that it’s quite as good as the regular version, but it’s pretty close. I think you have to be OK eating kitniyot during Pesach for this recipe to work for you. Continue reading “Passover Granola”
Gluten Free, parve. For this recipe we combined an apple crisp recipe from Elana’s Pantry and an open face pie recipe from plattertalk, and made our own modifications. Our pie didn’t come out quite right the first time, but I think the way it’s written now will be good. If you make it, please let us know if it’s good as is or if it needs any changes. We made this pie Thanksgiving 2016. Continue reading “Open Face Apple Pie”
Gluten Free. Original recipe by Faith Kramer published in j. Serves 4. We found and made this recipe for Rosh Hashanah 5777 (2016) and would like to make it an annual tradition. Continue reading “Apple and Honey Chicken”
Every day at 9am and 9pm add 1/4 cup of whole grain brown rice flour and 1/4 cup of distilled water into a wide mouth quart mason jar. After a few days or several days this will bubble and you have starter.
Made this recipe for Rosh Hashana 2016 (5777). Sweet, savory, and gluten free!
Continue reading “Apple Chicken for Rosh Hashana”
Gluten Free. One recipe makes four small raisin honey challettes. I like using this pan: Continue reading “Rosh Hashanah Challah”
Gluten Free. This recipe is spicy, delicious and modified from ‘The South Beach Diet Cookbook’. It’s Gluten Free and Kosher and takes about 30 minutes of prep (I’m a slow prep person) and 40 minutes of cooking total. Continue reading “Chicken Mole”