Shavuot, as all our chagim, combines the spiritual with the physical material world we live in.
We eat fruits and vegetables to remind us of the harvesting of the first fruits in Eretz Yisroel. They were brought in baskets and fine containers to the Kohanim in Temple times, containing the seven species of the land. The mitzvah of bikurim shows gratitude and praise of Hashem. We eat dairy and then wait before eating meat to show our strict adherence to the mitzvot of kashrut.
In honor of Shavuot, please enjoy these low-carb recipes!
Cheese Muffins
1. Preheat the oven to 350 F.
2. In a large bowl combine:
- 3 cups almond flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
3. Make a well in the center and add:
- ¼ cup light oil
- 2 eggs
- 2 teaspoons liquid stevia extract
4. Mix well in the center and add:
- 1 ½ -2 cups shredded cheddar or mozzarella cheese
- 1 cup of chopped roasted red pepper (from a jar)
5. Mix all thoroughly to form the dough.
6. Grease a muffin tin well and divide dough into 12-16 regular muffins or 24-32 mini muffins.
7. Bake at 350 F for 30 minutes or until browned.
Variations can be made using spices of your choice or using chopped dates instead of roasted red pepper!
Peach Blueberry Crumble
1. Preheat the oven to 350 F.
2. Grease a pie dish with light oil.
3. In a large bowl mix:
- 1 cup almond meal
- 6 oz oatmeal
- 2 oz coconut flour
- 1 cup almond flour
- 1 teaspoon baking powder
¼ teaspoon salt
4. Make a well in center and add:
- 6 oz light oil
- 1 egg
- 2 teaspoons liquid stevia extract
- 1 teaspoon vanilla
5. Mix liquids together partially in the center, then add:
½ cup raw almond slivers or chopped walnuts
6. Mix all fully to form the dough.
7. Divide the dough in half and make two crumbles or save one half in the freezer for another time.
For the fruit filling:
1. Peel and slice about 8 regular size peaches (~2 inches wide) to yield ~4 cups. Reserve 3-4 slices to use as garnish.
2. Spread sliced peaches on 1-2 baking sheets covered with parchment paper.
3. Spray lightly with coconut or avocado oil.
4. Bake at 350 F for 25-30 minutes.
5. Place peaches in a large bowl.
6. Add 1 cup frozen blueberries
7. Add 1 teaspoon cinnamon
8. Mix all and transfer to the greased pie dish.
9. Place crumble dough all over the top of the fruit mixture, add peach pieces reserved as garnish.
10. Bake at 350 F for 30 minutes until browned, then enjoy—vanilla ice cream optional!
You may make variations in the type of flour you use and how much sugar you want—it’s up to you; just keep proportions approximately the same. Here I’m giving about the lowest-carb count possible for this type of baked good, but feel free to add sugar or use other flours if desired.
Contact me at [email protected] with any comments or questions.
By Susie Mendelsohn
