The Kosher Switch
Can we control electricity on Shabbat?
Sunday, December 11, 2016, 8:00 pm
Beit Knesset Mishkenot Arnona, 8 Primo Levi: Featurimg Rabbi Yoni Rosensweig
Rav Kehillat Netzach Menashe, Beit Shemesh
Rav Yoni is a teacher at Midreshet Lindenbaum & author of Sheilot U’Tshuvot Yishrei Lev
Sponsored by Daniel & Elana Torczyner
Michael Moshe ben Yaakov Dovid v’Doba z”l
Giselle Hausman, Tova Gitel bat Yosef v’Malka z”l
In Honor of Joshua, Jacob and Sam Torczyner
Evan Torczyner’s 75th Birthday
The shiur will be in English
For more information 058-656-3532
Torat Reva Yerushalayim, Inc.
75 Berkeley Avenue
Yonkers, NY 10705
718-593-4195 (US phone # that rings in Israel)
Gluten free pancakes
2 tablespoons flax seeds
1 1/2 cups gluten-free flour
1/3 cups ground almonds
2 teaspoons ground cinnamon
1/2 teaspoons baking powder
4 tablespoons oil
1 cup coconut cream
4 tablespoons maple syrup
1/2 cups yoghurt (soya, or other non-dairy yougurt)
2 tablespoons soy milk (sweetened, or other non-dairy milk)
1To make the batter, finely grind 1 tbsp flax seed in a food processor. Add 3 tbsp water and allow to soak and swell. Mix together the flour, almonds, cinnamon and baking soda. To the flaxseed purée, add 1 tablespoon oil, the coconut cream and 3 tablespoons maple syrup. Slowly add this to the dry ingredients mixture until just combined, be sure not over-beat. Let the batter rest 30 minutes.
2To make the pancakes, heat a large nonstick skillet over medium heat. Add 2-3 tablespoons oil or margarine to the skillet. Pour 2 or 3 small dollops of batter into the skillet. Cook the pancakes until bubbles appear in the batter, then turn to cook the other side until golden brown, about 2-4 mins on each side. Remove from pan and keep warm, then repeat the processes to make to make a total of 12 small pancakes. Mix the soy yogurt and 1 teaspoon maple syrup, and thin with soy milk. Arrange pancakes on a plate and drizzle with a little yogurt.