Ingredients: 1 frozen, raw challah, defrosted completely (cover it as it defrosts) 1/3 cup coconut oil or margarine, melted 1/3 cup chocolate chips 1/3 cup crumbled halva 1/3 cup chopped pecans 1 tsp vanilla 2 tbsp brown sugar plus more to sprinkle on top 1 tsp cinnamon plus more to sprinkle on top
Directions: Preheat oven to 350°F. Tear off pieces of challah and roll into balls (about the size of a golf ball). Mix together chocolate chips, halva, pecans, vanilla, brown sugar and cinnamon. Take 1/3 of mixture and distribute evenly at the bottom of a greased loaf pan. Coat each challah ball with coconut oil or margarine. Place half of balls in single layer at the bottom of the pan. Top with 1/3 of chocolate halva mixture. Top with remaining balls and finally remaining mixture. Sprinkle with additional brown sugar and cinnamon. Bake for about 30 minutes, until nicely browned on top.
Ingredients: 4 cups berries (can be frozen, I used strawberries and blueberries) Zest of 1 lemon or orange 1 tbsp honey 1 tbsp cornstarch mixed with 1 tbsp water 1 puff pastry rectangle, edges cut off to form a circle 1 egg 1 tsp cinnamon 2 tbsp brown sugar or turbinado sugar
Directions: Preheat oven to 375°F. In a saucepan, over medium heat, cook berries until juices start releasing. Add lemon or orange zest and honey. Cook for a few more minutes. Mix in cornstarch and allow to thicken. Remove from heat and let cool. Roll out puff pastry, to form large circle. Brush with egg and sprinkle with some cinnamon and brown sugar mixture. Place fruit filling in the center of the puff pastry and fold edges over to form crostata. Brush egg and add sugar mixture onto folded over edges. Bake for about 25 minutes, until nicely browned
Ingredients: 2 bananas 4 eggs 1 cup almond flour 1 cup @pereggourmet quinoa flakes (if not Passover, you can use rolled oats) 1/2 tsp cinnamon 1/2 tsp vanilla 1/2 tsp each baking powder and soda
Directions: Blueberries or chocolate chips (or anything else you’d like) for toppings Mix everything except toppings together in a blender. Heat butter or coconut oil in frying pan. Spoon a dollop of mixture into heated oil and top each pancake with whatever topping you’d like. Flip once pancake stops bubbling on top. For nut allergies, replace almond flour with 1 additional cup of quinoa flakes. If you can’t get the quinoa flakes, just add an additional cup of almond flour. I freeze these and just pop them in the microwave in the morning for my kids.
Filling: 4 cups mixed blueberries and sliced plums 1/4 cup brown sugar Juice of 1/2 lime 1 tsp cinnamon 2 tbsp cornstarch . Topping: 1 cup oats (can use gluten free) 1 cup almond flour 1/2 cup brown sugar 1 tsp cinnamon 1/4 cup melted coconut oil mixed with 1 tsp vanilla . Preheat oven to 350°. Mix together all ingredients for filling and place in 9” pie pan. Mix together all topping ingredients and use it to top fruit filling. Bake for about 45 minutes, uncovered, until fruit mixture bubbles through and topping is nicely golden.
I was given a variation of this recipe by @nodiet.dietitian – her recipe called for powdered peanut butter. Given that most of us are trying to avoid leaving our homes now, I figured I would adapt the recipe to be made with regular nut butter. I used chocolate, cranberries and coconut, but you can use whatever you’d like to mix in! What add-ins would you mix in if you were making these?
Ingredients: 2 ripe bananas, mashed 1 cup nut butter 1 egg 1 tsp vanilla 1 tsp cinnamon 1/4 tsp sea salt 3 cups rolled oats 1/3 cup dark chocolate chips 1/3 cup dried cranberries 2 tbsp unsweetened desiccated coconut 2 tbsp chia seeds
Directions: Preheat oven to 350°F. Mix together, bananas, nut butter, egg, cinnamon, vanilla and salt. Next mix in oats and remaining ingredients. Drop large spoonfuls of mixture onto a parchment-lined baking sheet. Bake for 9-11 minutes. Enjoy!
This is a fun and easy appetizer or meal – there are so many variations of toppings, which is helpful since we’re all stuck at home with different food available. .
Ingredients: Naan bread or tortilla or pita or pizza crust or any other flatbread Humus (storebought or homemade – see below for homemade) – it doesn’t have to be chickpea humus, you can make a different kind depending on what you have in your house (black bean, edamame…) Any toppings: we used purple cabbage, shaved asparagus, shaved baby carrots, sliced tomatoes, olives and chickpeas. Any garnish: we used zaatar and drizzled tahini Other topping options: cucumbers, grated carrots/cabbage, roasted eggplant, roasted cauliflower or broccoli, beets, peppers, hard boiled eggs, kale, beans, jalapeños, pesto, sesame seeds, everything but the bagel, sumac, smoky paprika etc etc etc .
Homemade humus: 1 cup dry chickpeas Baking soda 1/2 cup tahini Juice of 1/2 lemon 1 garlic clove 1 tsp sea salt 1 tsp cumin Freshly ground pepper
Directions: Warm flat bread in the oven. Remove from oven. Spread with humus and then top with whatever toppings and garnishes you’d like. Enjoy! . To make humus: Place beans in a bowl and add water (it should go a few inches above chickpeas) and some baking soda. Either soak overnight or do a quick soak in the microwave by microwaving by about 20 minutes at 50% power. Drain chickpeas and add them to a pot with water going a few inches above chickpeas again. Bring to a boil and then allow to simmer until they’ve really softened. **DO NOT POUR OUT THE LIQUID** In a good processor, add 1 cup chickpeas, tahini, lemon juice, 1 garlic clove, salt, cumin, pepper and 1/4 cup of liquid. Process until smooth. You may have to add additional liquid. Top however you would like! You can freeze the remaining chickpeas with some of the liquid. Enjoy!
The most delicious chickpeas in the world (courtesy of my friend Mindy): Ingredients: 1 tbsp grapeseed oil 1 can chickpeas, drained 1 tbsp smoky paprika 1 tbsp paprika 1/2 tsp salt 1/2 tsp cumin Freshly ground pepper 1/2 tbsp garlic powder 1/3 cup water 1/2 cup garlic oil (reserve from confit) Sauté chickpeas in oil over medium high heat and add all spices. Mix to coat well and sauté for a few minutes. Slowly add water and mix until incorporated. Remove from heat. Mix in garlic oil. Enjoy!
Babaganoush – for those of us who don’t have a gas stove Ingredients: 1 eggplant 2 tsp olive oil 3 tbsp tahini 1 clove garlic 1 tsp sea salt, divided 1 tsp cumin A few drops liquid smoke Juice of 1/4 lemon Freshly ground pepper 2 tbsp fresh parsley, chopped Directions: Pierce holes in eggplant all over with a fork. Drizzle with oil and 1/2 tsp salt. Broil for about 3 minutes per side, until nicely charred. Continue to bake at 350°F for about 30 minutes, until extremely easy to pierce with fork. Once eggplant cools, remove skin and discard. Mash eggplant with fork and mix with remaining ingredients (except parsley). If you prefer a smoother consistency, you can blend eggplant mixture using immersion blender. Top with parsley and enjoy! .
Tomato Garlic Confit Preheat oven to 350°F. In a small Pyrex, spread baby tomatoes and peeled garlic cloves in a single layer. Top with some fresh rosemary, sea salt and fresh ground pepper. Pour olive oil over the tomatoes and garlic, just to cover. Bake for about 1 hour.
This is a fast and delicious appetizer for any meal!
Ingredients: 2 cups green cabbage 200 grams mixed cold cuts (I used gourmet salami and pastrami), chopped Tortilla chips Yellow mustard Everything but the bagel seasoning
Directions: Sauté the cabbage and meat over medium heat until cabbage has become transparent and everything is well incorporated. Spread tortilla chips on a plate. Top with meat and cabbage mixture. Drizzle on mustard and sprinkle on everything but the bagel. Serve immediately. Alternatively, you can reheat meat mixture and top tortilla chips just before serving.
Ingredients: 1 box @realduncanhines brownie mix (this likely works with other mixes but I haven’t tried them and I know this yields the right texture) – bake according to package directions (if you’re given the option of cake like or more fudgy brownies, choose fudgy) Lotus Marshmallow fluff Chocolate chips
Directions: Cook brownies according to package directions. Don’t allow to cool too long – just make sure it has cooled enough that you can handle with your hands. Scoop out a chunk of brownie and use your hands to form a circle. Fill with topping of choice. Close up to form either hamentaschen or ball. Repeat with remaining brownie mixture – avoid edges of brownie because they’re more difficult to work with (just eat them because they’re yum). Refrigerate to set. Melt chocolate chips in double boiler. Dip brownie balls into chocolate and place on lined baking sheet. Sprinkle with crushed cookies. Refrigerate to set. (I did not dip the hamentaschen but you obviously could)
Ingredients: Spinach Red cabbage, sliced Green cabbage, sliced Golden berries (alternatively use tomatoes) Craisins Avocado Chopped fresh mint @heavenandearthfoods veggie sticks (thanks @kosherdotcom ) . Dressing (2 options): Option 1: 1 tbsp @traderjoes chili lime seasoning or @tagin 2 tbsp honey 1 cup extra virgin olive oil Juice of 2 limes 1 clove garlic Freshly ground pepper . Option 2 (good for Passover): Zest and juice of 1 lime 1 tsp chili powder 1 tbsp white wine vinegar 1/3 cup extra virgin olive oil 1 tsp sea salt Freshly ground pepper 1.5 tbsp honey 1 clove garlic, minced . Assemble all salad ingredients except veggie sticks. Top with dressing. Garnish with veggies sticks.
Erin Eats 