Recipe Exchange: How many of you have begged off them? Please send me your personal formal replies. They would be fun to see. Here’s my latest refusal. If you have been a successful participant, I’d love to hear about it and your community.
Good to hear from you. About the recipe exchange. This is cute but I just can’t do it. ALSO
I have a blog called Savyatseventy. It’s about life in Israel and Macrobiotics.
Take a look at it. It’s in a contest and I need to post 10 more times before the end of the month . If you get anything vegetarian and interesting in your recipe exchange, please pass it on and, I’ll give the ladies of Monsey New York credit as I plan to do so for the ladies of White Oak, Maryland. Also, once I participated in an exchange and I never got a recipe and my friends were threatened to join. I think the whole recipe exchange thing is a figment of the Yetzer Horah, (the evil inclination), to get Jewish Women off the track during the 10 days between Rosh Ha Shanah and Yom Kippur.
Kiwi/Persimmon Loaf in a 6X8X10 cm. silicon Loaf
1-2 cups all-purpose flour (mixture of teff flour with buckwheat flour)*
liquid from the cooked fruit
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Dash salt – I left out
1 Tablespoon flax-seed
1 Tablespoon chia seeds
1 cup plus 2 Tablespoons almond milk
4 tablespoons oil
4 kiwifruit, peeled and chopped/or cooked mango/persimmon/ to about 2 cups or 1lb / 455 gr
1 cup 1/2 lb, 230 mashed roasted pumpkin
1/2 cup chopped almonds
1/4 cup pumpkin seeds
optional: pomegranate seeds
½ cup dried cranberries soaked in ¼ cup boiling water
two tablespoons vanilla brandy
1-Add two tablespoons vanilla brandy to cranberries
2-Chop nuts, spices and seeds, in a coffee grinder.
2-In a bowl, combine the dry ingredients. In another bowl, beat the oil and almond milk. Stir into dry ingredients just until moistened. Fold in fruit and dried soaked cranberries.. Fill paper-lined oiled silicon loaf pan to capacity.The sides of the pan should be 6 cm.
Bake at 425 degrees F /218 degree C for 15-18 minutes and remove from the oven. The loaf will be very loose because there is no gluten. The goal is to flip the loaf so that the top will get brown. Flip over by grabbing on to the baking paper and slipping the paper out after you do the flip. Most likely you removed the paper totally. That’s fine.
Put pan back in the oven for the top, which is now on the bottom to turn brown. Bake another 18 minutes. Cool for 5 minutes before slicing. I don’t recommend moving the contents out of the pan. Over the course of a few days, the loaf will get more solid.
* I plan to visit an Ethiopian store for a bulk source for teff flour.
I was about to post the photo, but it’s not very intriguing. This loaf is not entirely sugar free because the cranberries are slightly sweetened. My husband enjoys the nuts and cranberries, which add some color.