As you may have noticed, I have a thing for quinoa. When cooked properly, the nutty flavor is marvelous. And when cheese is added? Well, that is obvious. This crust is delicious.
I made this recipe in tartlet form a couple weeks ago for a dinner party and liked it so much, I made it again so I could take pictures for you (and of course, eat it). This crust would also be delicious for a quiche or any other type of savory tart. You can change up the cheese variety, or even, gasp, remove it. Survey is out on whether I can turn this into a sweet tart crust – I’ll get back to you on that.
It only takes a few words to sum up this scrumptious dish.
Rum. Raisins. Cinnamon. Matzah?
Ok. So I know I’m a little late with this one, but it was too good not to share. Bookmark it for next passover – or use up your extra boxes of matzah with it this weekend. I swear no one will be able to tell you used matzah – seriously!
Designing a gluten free meal for a seder is super easy – I simply focus on dishes that aren’t heavy on matzah meal, replacing where necessary with potato starch. The obvious problem is the matzah itself. Boxes of gluten free matzah cost upwards of $7 a box, which is completely prohibitive (although I noticed this morning that like most passover items, they are on super sale midway through the holiday). Since my GF sister-in-law was joining us for our seder, I decided I would try to make some for her. After working through a couple failures, I landed on one that worked!
It’s not perfect looking, but it’s tasty and does the trick.
Next year, I’ll ditch the boxed GF matzah balls, and try to perfect a recipe that’s as good as my gluten filled ones.
What can I say? Who doesn’t love a good flourless chocolate cake. Well, me I guess. But I understand that most people really do love chocolate.
It is Hubby’s favorite food this time of year (really anytime of year). This cake is rich, chocolatey, and dense. And since it’s flourless, it’s perfect for passover and the gluten intolerant. Best of all, it’s super easy to make and only has a few ingredients.
I’ve topped it several ways over the years, but this year I decided to test out several of them at once for a real taste test. I made a simple dairy free ganache, a (dairy free) salted caramel, and a strawberry coulis. I also dusted one cake with cocoa (for unadulterated chocolate flavor). The winner? It was hard to tell because they all received high praise; though not surprisingly, Hubby voted for the extra chocolate of the ganache.
These little beauties were inspired by a wonderfully generous gift: a giant set of little tart pans. I was so excited I started baking right away!
Oh man, I’m glad I was inspired. If you make only one dessert for passover (or your next dinner party), this should be it. After sampling these tartlettes yesterday, Hubby claimed they were the best thing I’ve ever made. And I have to admit they are quite tasty, not to mention easy to make.
The crust, reminiscent of my favorite passover treat, is made by simply stirring together ingredients – no fussy doughs here. The filling, though it has a few more steps involved, comes together quickly as well. At first I was worried that the almond paste flavor would come through too strongly; I was wrong. It is just right. I couldn’t resist going back for seconds.
Alas, the woes of a baker.
I modified the original recipe and for a first, made it not vegan. Perhaps I was avoiding one more “soy bomb,” as my friend Steve loves to call it. If you are vegan or keep kosher and want to serve this after brisket, you can can easily sub in soy milk and vegan cream cheese.