I came up with this recipe while trying to find a gluten- free pie that would taste like the real thing. The crust is super easy to make and can be filled with anything you’d like, savory or sweet!
2 cups blanched almond meal
3 tbs. room-temperature coconut oil
Pinch of salt
1/2 red bell pepper, sliced
6-8 cremini mushrooms, sliced
1 small yellow onion, sliced
2 tbs. vegetable oil
¼ tsp. salt
3 tbs. nondairy milk or water
1. Preheat oven to 350 degrees.
2. In a mixing bowl, mix the crust ingredients until a ball of dough forms. Press the dough into a 9”-10” shallow pie tin and prick holes into the bottom of the crust using a fork. Then partially bake for 8-10 minutes.
3. In a medium saucepan on medium high flame, sauté the peppers, mushrooms, and onion in oil and salt for 10 minutes until cooked through. Set aside to cool.
4. In a bowl mix the eggs, nondairy milk, sautéed vegetables and a pinch of salt and pour into the baked pie crust.
5. Bake for 18-20 minutes until firm and golden brown. Remove from the oven and allow it to cool before slicing.
Yields 4-6 servings.
If you’re looking for a quick one-pan dinner idea or just something new to introduce to your dinner table, this dish is perfect. It’s easy to make, can be prepared ahead of time, and actually tastes better the next day!
4 lbs. boneless skinless chicken thighs
1 large yellow onion, sliced
2 tbs. paprika
2 tbs. garlic powder
1 tbs. ground cumin
½ tbs. turmeric
½ tbs. ground allspice
½ tbs. ground coriander
¼ tsp. cinnamon
1 tsp. salt
¼ tsp. cayenne pepper (optional)
¼ cup olive oil
In a large bowl, mix the spices and sliced onion with the olive oil.
Cut the chicken thighs into small bite size pieces and then mix with the spices.
On high flame, heat up a large heavy duty pan for 5 minutes, and then begin to sauté the chicken. Make sure to mix every 2 minutes.
Tip: Before serving, brown the chicken under the oven broiler for a minute of two to give it a nice crust.
Yields 4-6 servings
I make this recipe all the time during the year (with sesame paste), and people are always so pleased when they try it! This is the ultimate low fat dip for Pesach. Definitely give it a try!
2 medium zucchini, half peeled and chopped
1 garlic clove
Juice of ½ a lemon
Salt and black pepper to taste
½ tsp. ground cumin
¼ tsp. paprika
2-3 tbs. almond butter (Manishevitz)
¼ cup parsley
½ tsp. garlic powder
In a food processor, pulse all of the ingredients together until a chunky hummus consistency forms. If you want a thicker texture, simply add more almond butter.
Refrigerate for 30 minutes.
Yields 4-6 servings
These cookies are so moist and chewy that you’ll never believe they’re kosher for Pesach. The richness of the almond butter and the crumbly texture of the almond meal are a great paring. Top with your favorite ice cream and make ice cream sandwiches!
2 cups almond meal
1/2 cup coconut flour
½ tsp. salt
2 tsp. vanilla extract
1 cup chocolate chips
1 ½ cups dark brown sugar
6 tbs. coconut oil/margarine
12 tbs. almond butter
2 tsp. baking soda
In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt, and set aside.
In a large bowl mix the coconut oil, sugar, egg, almond butter and vanilla extract until combined. Add in the almond flour, coconut flour and chocolate chips and refrigerate for about 1 hour or until the dough is firm.
Preheat the oven to 350 °F and line a baking sheet with a piece of parchment paper. Roll the dough into 24 balls and place on a baking sheet 3″ inches apart. Pat the cookies down lightly with the palm of your hand.
Bake for 14-16 minutes, or until the center of the cookies are no longer wet. They’ll be soft, but will continue to cook and harden as they sit on the cookie sheet. Refrigerate to keep firm.
Yields 2 dozen cookies