Tag Archives: rosh hashanah recipes

A Sweet New Year


Last night began the Jewish holiday of Rosh Hashanah.  It is a sweet time of the year, dotted with tart apples, golden honey, lots of food and family.

Apple Quinoa Cake

Apple Caramel Bars

Apple Tart

Golden Apple Spice Cake

It is also a time for reflection and renewal. It is a time to look past on the year that is ending and look ahead to the year that is beginning.

A common wish at this time of the year is for a “Sweet New Year.”  I hope that this autumn, and certainly the holiday season is a beginning and the continuation of your happiness, health, and sweetness.

 

P.S. See the recipes above on my Pinterest page!

Gluten Free Honey Apple Bread


I have a serious love for apples, and not just any old kind, my personal favorite is Honeycrisp apples.  They are a little tart, a lot of sweet, and only available in the fall.

Well, what do you know… it’s the fall and it’s Rosh Hashanah time and so there is barely a time that’s better for apples and honey than right now.

This easy recipe is great to have a round during a long holiday weekend, or to use up your favorite apples.

Gluten Free Honey Apple Bread
Ingredients
In a small bowl
2 cups Gluten Free Flour (Namaste Brand)
2 tbsp ground flax seeds
1 teaspoon baking soda
1/4 teaspoon salt
 
In a large bowl
1/2 cup of canola oil
1 apple sauce cup, about 4 oz.
2/3 cup of honey
2 eggs
1/2 teaspoon vanilla
1 1/2 cup of chopped apple, or about 1 large apple (Honeycrisp) – I like it really apple-y
Sprinkle of cinnamon and raw sugar
 

In a small  bowl sift the dry ingredients and set aside.

In a large bowl, mix with a whisk the oil, honey and apple sauce.  Here’s a tip first pour the oil, then when you pour the honey out of the same measuring cup it will slide right out.  When mixing you may need to give it a little muscle to break down the stickiness of the honey and to have a smooth liquid base.  Then add the vanilla and eggs.  Mix until fully combined.

Then slowly combine the dry ingredients into the wet.

When the two sets of ingredients are fully incorporated add the chopped apples and give it a good stir so that the apples get covered in batter.

Pour the batter into an oiled 9 x 5 pan, and bake for 55 – 60 minutes at 325 degrees.

This little bread isn’t too sweet and so it makes for a great breakfast or snack.  Try it warm with some butter, or cheese, or nut spread.

Enjoy!

Gluten Free Apple Muffins


Easy holiday, or anytime recipe, no dairy, no gluten, no sugar, no mixer!

Rosh Hashanah, the Jewish New Year, is quickly approaching and I am excited for the many baking opportunities.  It is customary to wish people a “Sweet New Year” and even more customary to enjoy the sweetness of the season’s bounty of fruits, particularly apples, with honey.

Frankly, I could eat apples and honey any time of day or year, but I realize that to snack or travel too far with this sweet snack can become a bit of a sticky situation.  So, instead, we have muffins.

Gluten Free Apple Muffins
Ingredients
1 1/2 cups of GF all purpose flour (Namaste brand)
1/2 cup of GF Oats
1 teaspoon of baking soda
1 teaspoon of cinnamon
1/2 teaspoon of Kosher salt
 
1/2 cup canola oil
2 eggs
2 4oz. containers of unsweetened apple sauce
1/2 cup of agave syrup
1 large (Braeburn) apple grated
 
1/4 apple chopped and cinnamon for garnish
Set oven to 325 degrees

In a medium size bowl mix the flour, oatmeal, baking soda and cinnamon and salt.

In a separate larger bowl mix the canola oil, agave syrup, and vanilla extract.  Add to that the eggs and whisk by hand.  Then add the apple sauce and continue to mix.


Then using a box grater, grate a large apple into the wet ingredients.  I used a Braeburn apple, which has a sweet but tart flavor, but you could use whatever kind of apple you most prefer.  Fold the grated apple into the wet ingredients.

Add the dry ingredients to the wet and continue to stir, stopping when the dry ingredients are completely incorporated and before you over mix.

Scoop large spoonfuls into muffin liners and then you can add slivers of chopped apples and a sprinkle of cinnamon to the top.  The apple sliver remind me of shark fins, but taste delicious, and serves as a hint of all the amazing apple goodness inside.

Bake for 25 minutes and then enjoy.  These are delicious alone, or with a pad of butter, smear of almond butter, or maybe even a slice of sharp cheddar.

This will be the first of many sweet things as we move into fall!

 

Apple Oatmeal Kugel


Over the long and sometimes warm and sometimes very cold weekend I spent a lot of time behind my stove.  I really like to cook over the weekends and sometimes you (I) cook too much.  I also really don’t like to throw things away that taste great, and well, eating the leftovers to get rid of it all doesn’t really do anyone any good.

So, as necessity is the mother of all inventions, a new recipe was born.  It’s not exactly seasonal (apples really makes me think of the fall) but it is definitely comforting.
Apple Oatmeal Kugel*
Ingredients
2 cups cooked oatmeal
1/2 cup whole wheat flour
1/2 – 2 apples chopped
1/4 cup raisins
1 egg
1 tbsp of brown sugar
1/2 tbsp almond butter (negotiable*)
1 tsp cinnamon
1/2 tsp vanilla
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp turbinado sugar (optional)
Juice from a 1/4 lemon
1/8 cup of slivered almonds

Step 1: Breakfast.  If you’re like me, when you woke up you thought about making something fun with low cholesterol oatmeal, but you have to have breakfast first.  So, you made an abundant amount of oatmeal. By the way cooking oatmeal is always a 2 (water) to 1 (oatmeal) ratio.  In this case I wanted a less watery version, so I went 3 cups of water, 2 cups of oatmeal, Mark and I both had a small bowl of oatmeal with toppings and about 2 cups of cooked oatmeal remained.  Don’t throw out the leftover cooked oatmeal!

Step 2: Oatmeal Toppings.  While the water is boiling and the oatmeal is cooking, chop up your favorite kind of apple (mine is Honey Crisp – they are out of this world good).  Add the apples and raisins to a pan on medium heat with a smidge of butter (like a 1/4 of 1/4 tbsp).  Let the apples and raisins begin to soften and add 1/2 tsp of cinnamon and continue to stir so that the fruit is completely covered.  For your breakfast take 1/8 cup of apples and raisins and reserve the rest for later.
Step 2: Dry Ingredients: After you finish your breakfast return to the pot where the oatmeal has now cooled.  Add the whole wheat flour, salt, baking powder and baking soda.  Combine all of these ingredients.  If the oatmeal is overly sticky – mine was – slowly add 1/8 cup of water at a time until it has a smoother consistency.

Step 3: Wet ingredients.  I included 1/2 tablespoon of almond butter in the oatmeal.  It added a warmer hint of color, but didn’t change the flavor – this is totally up to you to include.  For a nutty flavor I’d recommend at least a tablespoon.  Add the egg and the brown sugar and continue to incorporate.

Step 4: Back to the apples.  The apples and raisin have cooled and should a soft golden color.  Bring the pan back to a medium-low heat and add the vanilla and lemon juice.  Cook the apples until the juice is absorbed.
Step 5: Bring it all together.  Combine the apples and raisins into the oatmeal and then spread the entire mix into a 9×9 baking dish.  If so desired, and I am sure it is desired, sprinkle on additional cinnamon, turbinado (raw) sugar, and some almonds.  Bake for 45-50 minutes at 350 degrees.  
Here is the warning: your kitchen will have the warm, sweet smell of cinnamon, vanilla and apples.  You’ll know how relatively healthy this little snack is and will have a hard time just eating one bite, but that’s okay, because really (not just relatively) this is a pretty healthy way to go.

*So, I am calling this a kugel, because the flavor and consistency most closely reminds me of my Nannys’ (grandmas‘ – they both make it) noodle pudding.  There are no noodles, so noodle pudding is the wrong name, and kugel kind of sounds funny, but it’s pretty much what it is.  The other thing it is, is sweet, but not too sweet, healthy, but not boring, simple but not bland and probably something that will pop up on a holiday table of mine in seasons to come.