Last week The Jewish Link featured delicious Passover recipes from Chef Paula Shoyer. Here are a few more recipes for your table on Passover and year-round.
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Makes one 8-inch round cake
Grease an 8-inch round pan with 1 teaspoon coconut oil. Add 2 to 3 teaspoons cocoa and shake all around to dust the bottom and sides. Tap out excess. Set aside.
In a mixing bowl, whisk together the almond flour, cocoa, coconut flour, xylitol, baking powder, baking soda and salt.
Place the coconut cream, almond milk, eggs, coconut oil, vanilla and avocado into a food processor or blender and blend for two full minutes, scraping down the sides a few times, so that the mixture is completely smooth.
Add the wet ingredients to the dry ingredients and whisk together. Use a silicone spatula to scrape the batter into the prepared pan and smooth the top.
Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes and the remove to a wire rack.
To prepare the ganache topping, place the cocoa and xylitol into a small bowl. Add the boiling water and whisk well. Add the coconut cream and vanilla and mix well. Spread all over the top of the cake.
*can be substituted with almond flour
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Serves 12
Prep Time: 20 minutes
Bake Time: 15 minutes to cook quinoa, 65 minutes to bake cake
Advance Prep: May be made three days in advance or frozen
Place the quinoa and water into a small saucepan and bring it to a boil over medium heat. Reduce the heat to low, cover the saucepan, and cook the quinoa for 15 to 18 minutes, or until all the liquid has been absorbed. Let sit for five minutes off the stove-top. The quinoa may be made two days in advance and stored in the fridge.
Preheat the oven to 350°F. Use cooking spray or oil to grease a 12-cup Bundt pan. Sprinkle 1 to 2 tablespoons coconut flour, or more if needed, over the entire greased pan and then shake the pan all around to cover and then tap out the excess.
Place the quinoa in the bowl of a food processor. Add the lemon zest and juice, eggs, vanilla, oil, sugar, almond flour, coconut flour, baking powder, baking soda and salt and process until the mixture is very smooth, about two minutes.
Pour the batter into the prepared Bundt pan and bake it for one hour, or longer, until a skewer inserted into the cake comes out clean.
Let the cake cool for 30 minutes and then remove it gently from the pan onto a wire cooling rack.
To make the glaze, place the confectioners’ sugar into a bowl and add 1 tablespoon of lemon juice and whisk well. Add more juice, a teaspoon at a time, until you have a thick glaze. Drizzle or pour over the cake.
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Yield: 24-36 cookies
Prep Time: 10 minutes
Cook Time: 44 minutes
Storage: room temperature for five days
Advanced Prep: may be frozen
Preheat oven to 350°F (180°C)
Line a jelly roll pan or cookie sheet with parchment paper.
Melt the chocolate using one of the methods described in the box below. Remove the chocolate from the heat source, add the sugar and oil, and whisk well. Add the eggs and mix. Add the vanilla sugar, cocoa, potato starch, ground almonds and salt and mix well. Add the chocolate chips and mix to distribute them.
Divide the dough in half and shape into two loaves, each about 9 x 3 inches (23 x 7.5cm). Place both loaves on the lined jelly roll pan and bake for 30 minutes. Let the loaves cool for 10 minutes (do not turn off the oven). Cut each loaf crosswise into 3/4- to 1-inch-thick (2- to 2.5-cm) slices.
Place the cookies, cut side up, on a parchment-covered cookie sheet (or the jelly roll pan again). Bake for another 14 minutes, or until the cookies are firm to the touch on the outside but still feel soft on the inside. Check them after 10 to 12 minutes so that you don’t over-bake the cookies.
Let cool for five minutes on the pan and then slide the parchment and cookies onto a cooling rack to cool completely.
