Ms. Kitchen Klutz plans baking binge
See also Another gluten-free find: Orgran Crispibread.
I've decided that, beginning next year, I'll take a few days off before Pesach (Passover) to do some baking. I was surprised to find that my formerly-favorite Pesach cookies are now a bit too sweet for me. I'm also fed up to here with the artificial ingredients found in almost all Pesach baked goods.
Years ago, my son and I used to enjoy making matzah-farfel cookies together, using my late mother's recipe. I think she would have been pleased to see me try my hand at baking for Pesach again. But this time around, my homemade Pesach cookies will have to be gluten-free. If you have any recipes (of which I have only one,* thus far), or can recommend a good cookbook or website where I can find some, I'd certainly love to hear from you!
*I copied this particular recipe from a wheat-free friend's cookbook (the name of which, I think, was Simply . . . Gluten Free Desserts) because, being Ms. Kitchen Klutz, I particularly appreciated the fact that it had only three ingredients and simple, three-step instructions.
Flourless Almond Cookies
1 cup almond butter
1 cup sugar
1 egg, lightly beaten
~ Pre-heat oven to 350 degrees [Fahrenheit]. Beat sugar, almond butter and egg in large bowl with electric mixer until blended and smooth.
~ Shape dough into 24 balls; place 2 inches apart on ungreased cookie sheets. Flatten slightly with fork.
~ Bake 10 minutes or until set. Remove to wire rack; cook completely.
Makes 2 dozen cookies.
I've decided that, beginning next year, I'll take a few days off before Pesach (Passover) to do some baking. I was surprised to find that my formerly-favorite Pesach cookies are now a bit too sweet for me. I'm also fed up to here with the artificial ingredients found in almost all Pesach baked goods.
Years ago, my son and I used to enjoy making matzah-farfel cookies together, using my late mother's recipe. I think she would have been pleased to see me try my hand at baking for Pesach again. But this time around, my homemade Pesach cookies will have to be gluten-free. If you have any recipes (of which I have only one,* thus far), or can recommend a good cookbook or website where I can find some, I'd certainly love to hear from you!
*I copied this particular recipe from a wheat-free friend's cookbook (the name of which, I think, was Simply . . . Gluten Free Desserts) because, being Ms. Kitchen Klutz, I particularly appreciated the fact that it had only three ingredients and simple, three-step instructions.
Flourless Almond Cookies
1 cup almond butter
1 cup sugar
1 egg, lightly beaten
~ Pre-heat oven to 350 degrees [Fahrenheit]. Beat sugar, almond butter and egg in large bowl with electric mixer until blended and smooth.
~ Shape dough into 24 balls; place 2 inches apart on ungreased cookie sheets. Flatten slightly with fork.
~ Bake 10 minutes or until set. Remove to wire rack; cook completely.
Makes 2 dozen cookies.
posted by Shira Salamone at 12:06 AM
9 Comments:
Gluten Free bagels
Larry, my mother's Pesachdikeh bagel recipe was based on matzah meal, and I'm not having much luck finding a recipe online for gluten-free bagels that are also kasher l'Pesach. If you happen to have a recipe, please post it, and you'll have my thanks.
Look what I found: Gluten Free Passover Cookbook . That looks like a good place to start.
I'm not sure whether the rest of the recipe I just found online will work--where am I going to find coconut milk that's marked kosher for passover to "cook" with chocolate as a pie filling?--but macaroon crumbs pressed into a pie pan as a crust sounds like a good start. Any suggestions for a pie filling? Could I substitute almond butter for the coconut milk and "cook" that with the chocolate as a pie filling? Yes the fat and calorie count would be sky-high, but it sounds delicious.
Here’s the recipe to which I referred in the previous comment.
That was supposed to be a link, sorry. Here it is explicitly: http://challahmaidel.wordpress.com/2014/05/08/gluten-free-bagels/
Close, but no cigar, as the old saying goes: That recipe includes yeast, which makes it chametz, and I can't eat yeast anyway. Thanks for the effort.
Next year, talk to your Rav instead of deciding what is and not okay for Pesach. Ask him if 100% Coconut milk with nothing added requires a Pesach designation. Many are okay with lots of 100% items where the packaging isn't really a concern, many require that your kitchen be entirely stocked with processed goods from Brooklyn. Ask instead of deciding.
What Rav? Our synagogue hasn't had a rabbi in several years.
Hmm, on second thought, maybe I could ask our High Holiday rabbi. He sometimes fills in during our cantor's summer vacation, since we need a leiner/baal koreh/Torah reader and he's a pretty good leiner.
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