Who doesn’t love a good dessert? Cupcakes and muffins can be delicious delights for many, but for people with food allergies these treats can cause a lot of health problems. Here is the gluten-free blueberry muffin recipe
- 2 cups Bob’s Red Mill All Purpose Gluten-Free Baking Flour or Spelt Flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup flax meal
- 1/2 cup coconut oil
- 2/3 cup agave nectar
- 3/4 cup rice milk
- 2 teaspoons pure vanilla extract
- 1 tab. pure lemon extract
- 2/3 cup fresh blueberries or 2 cups shredded zucchini
- or sliced zucchini that has been baked roasted in a hot oven. SQUEEZED dry and run thru the mini cuisinart for 2 seconds.
- 1/2 cup chopped cashews which have been soaked(2 hours)and roasted
Preheat the oven to 325/180 degrees . Line a standard 12-cup muffin tin with paper liners. Or use silicon loaf pan to make cakes.
In a medium bowl, whisk together the flour, baking powder, baking soda, flax meal,half the cashews and salt. Add the oil, agave nectar, rice milk, vanilla and lemon extract to the dry ingredients, and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries /zucchini just until they are evenly distributed throughout the batter. Top with remaining cashews.
Pour 1/3 cup batter into each prepared cup, almost filling it or divide between two loaf pans. Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 15 minutes. The finished muffins will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.
Recipe summary Arlene Groner, a member of Jerusalem Macrolovers presented these Zucchini muffins at a Sukot Kenes a while back. They were received with great enthusiasm. This is a much simpler recipe than the Vegetable in a Cake that I posted earlier.
More Info: Wheat/Gluten Free
Fruit compote using Pressure Cooker
- 1 – 2 navel oranges
- 1 3/4 cups filtered water
- 1/2 of a cinnamon stick
- 1/2 of a star anise
- 1 large Gala apple
- 1 large ripe D’anjou or Bartlett pear
- 1/2 cup dried Calimyrna figs, quartered
- 1/2 cup prunes
- 2 tablespoons dried bing cherries
- Using a swivel peeler, cut 2 strips of orange peel from the orange and squeeze 1/3 cup of juice from the oranges. Set aside.
- In a medium saucepan combine water, cinnamon, star anise, and orange peel. (The size is important – if you use too big of a saucepan, the fruit won’t be covered by the sauce and it won’t cook evenly.) Cover and bring to a boil, then reduce to a simmer for 5 minutes. While sauce is cooking, peel and core apple and pear. Slice 1/4 inch thick.
- Stir figs, prunes, and cherries into sauce and simmer for 5 minutes. Add apples and simmer for 3 -4 minutes, then add pears for the last 2 minutes. Apples and pears should be al dente – they will continue to cook as the compote cools. Stir in orange juice, cover, and let cool for 20 minutes. Strain compote through a fine mesh strainer catching juice. Return juice to pan, bring to a boil and then simmer uncovered for 10 – 15 minutes until juice has thickened and is syrupy. Let syrup cool. Pour on top of fruit and serve, or cover and chill.
Fish in Saffron Harissa Tamarind Sauce
Poached fish balls in saffron tomato sauce has added garlic, cumin, turmeric, coriander and harissa. If you like, add 1 tablespoon chopped green olives and 1 to 2 teaspoons chopped North African preserved lemon. Serve the fish stew hot with couscous or fresh bread as a main dish.
1⁄8 tsp. saffron threads
3 Tbsp. extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
700 g. ripe tomatoes, peeled, seeded and chopped; or an 800-gr. can tomatoes, drained and chopped
salt and freshly ground pepper
1 cup fish or vegetable stock
1⁄2 tsp. ground cumin
1⁄2 tsp. ground coriander
1⁄4 tsp. turmeric
1 to 2 tsp. harissa (North African hot pepper-garlic paste), s’hug (Yemenite hot pepper-garlic paste) or other
pepper paste or hot sauce, or to taste
700 g. to 850 g. fish fillets, such as cod, halibut or sea bass, cut in 2.5-cm. cubes or in strips
Slightly crush saffron with your fingers and soak in the oil in a small cup about 20 minutes. Transfer to a large saute pan or skillet. Add onion and saute over medium low heat for about 5 minutes or until onion is tender but not brown. Add garlic and cook 1⁄2 minute, stirring. Add tomatoes, salt and pepper and cook over medium-high heat, stirring often, about 8 to 10 minutes or until sauce is thick. Add stock, cumin, coriander and turmeric and bring to a simmer.
Add fish cubes, salmon and sprinkle them with salt and pepper. Cover and cook over medium-low heat, spooning sauce over fish from time to time, for 5 minutes or until they have changed color and are just cooked through. Taste sauce and adjust seasoning.
Makes 4 main course or about 6 fish-course servings
Faye Levy is the author of 1,000 Jewish Recipes and Feast from the Mideast.