Tag archive for "Whole wheat flour"

All Fruit Crumble with Oats, Whole Wheat, and Maple Syrup

kosher dessert recipes, kosher recipes, rosh hashanah desserts

All Fruit Crumble with Oats, Whole Wheat, and Maple Syrup

1 Comment 11 August 2012

I made this apple cranberry crisp for this past Shabbat and after posting it on Instagram, I got so many requests for the recipe, that I had to share it with all of you. Of course you may not like cranberries, so just use one or two or three of your favorite fruits. I would double up the batch for a big crowd. The ramekins looked so pretty on a rectangular dessert tray but you can also try baking it in a large pyrex. Enjoy! Marlene

  • 3 very ripe pears,peaches, nectarines, mango or 3 baking apples
  • 1 cup of whole fresh or frozen cranberries or blueberries
  • 1/4 cup of maple syrup
  • 2 tbsp of fresh lemon juice
  • 1/2 cup of rolled oats
  • 1/4 cup of dark brown sugar
  • 1 tbsp of whole wheat flour or whole wheat pastry flour
  • 1 tablespoon of Earth Balance margarine substitute
  1. Combine all fruit and lemon juice
  2. Combine rest of ingredients cutting in Earth Balance till the mixture resembles coarse crumbs.
  3. Spoon fruit mixture into ramekins or 8×8 baking dish.
  4. Bake at 350 degrees for a half hour
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Whole Wheat Apple or Peach Crisp with Granola Crunch Topping

breakfast recipes, kosher dessert recipes, kosher recipes, mothers day recipes, rosh hashanah desserts, shavuot recipes and ideas

Whole Wheat Apple or Peach Crisp with Granola Crunch Topping

1 Comment 05 August 2011

This recipe is adapted from Bitayavon- the fabulous new kosher recipe and food magazine . Check it out!!!

The original recipe called for apples but I had tons of ripe peaches that I needed to use up….

I also doubled the Bitayavon recipe for a large Shabbat crowd.

  • 10 ripe peaches, you can add 1/2 cup blueberries
  • 2 tablespoons of brown sugar
  • 2 tablespoons of honey
  • 1 teaspoon of cinnamon
  1. Mix the above ingredients with cubed peaches in a bowl.
  2. Bake in a baking dish till soft and bubbly.

Granola Topping:

  • 2 cups of whole wheat flour
  • 2 cups of oats
  • 6 tbspoons of brown sugar
  • 3/4 cup of safflower oil
  • 6 tablespoons of honey or maple syrup or more to taste.
  1. Mix above ingredients except for honey or maple syrup  and press into a baking dish.
  2. Bake 15-20 minutes till firm.
  3. Drizzle honey or maple syrup over hot granola crunch.
  4. Serve peaches in individual pretty bowls with granola sprinkled on top.

This is an easy and very healthy, gourmet looking dessert. Try it and let me know if your family liked it as much as mine did!!!

Thank you  Bitayavon for the great recipes!!!!

Keep them coming!!!

Shabbat Shalom!

Did you enter our Shabbat Table Setting Contest yet????


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Delete the Flour in Your Pantry- Sweet Potato or Coconut Muffins

kosher dessert recipes, kosher recipes

Delete the Flour in Your Pantry- Sweet Potato or Coconut Muffins

1 Comment 27 March 2011

Kosher Recipes

Sprinkled with Coconut

Chocolate Chunk

Nothing is more satisfying than an empty crumpled bag of whole wheat flour sitting on my kitchen counter. Especially a month before Passover.


So when I saw Mark Bittman’s   “Whole Wheat Muffin, The Remix” recipe in the New York Times, I decided it was worth a try.

The only problem was, it called for “preferably whole wheat pastry flour”, and I only had a bag of regular  whole wheat flour. I also decided to see if anyone would notice if I substituted agave nectar for sugar.

I ran out and bought buttermilk, (you can also make your own easy buttermilk HERE) and on Sunday morning the muffins were mixed, baked, and out of the oven within the hour. Cleanup was a cinch. I made a double batch. The first bunch was filled with a baked and mashed sweet potato. I topped those with leftover shredded coconut from my freezer. The second batch was mixed with 3 really ripe bananas that would have otherwise gone in the garbage.  I topped them with chocolate chunks just to make sure that they didnt look too healthy.

Well, I left them all in a plate, and ran out to exercise.

Conclusion: The all time  favorite was the banana chocolate. Not such a hit was the sweet potato topped with coconut.

They never even guessed that agave nectar was the sweet culprit.

This is a really great  grab- and- go breakfast item for the older members of the family. I have a feeling that kids under eighth grade wouldnt go for it so early in the morning but its worth a try. This is also not a recipe for a sugar lover like my sister-in-law who would rather have a Snickers for breakfast. Give it a try!

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Allergy-Free Challah- Mom With a Mission

kosher bread recipes, kosher recipes

Allergy-Free Challah- Mom With a Mission

11 Comments 01 February 2011

Enjoy this Kosher Recipe for Allergy Free Challah

Challah with a Mission

By Rachel Ornstein Packer

When my son was diagnosed with severe food allergies, (eggs, nuts and citrus), I realized that I, along with so many others, was now faced with a mission…to keep my son safe, and educate others in the process.   Food allergies are terrifying and daunting, and for the first few months, I was a deer in the headlights.  Slowly, I started to get a handle on things as I researched, experimented, failed and succeeded.

It took a while for a virtual non-baker like me to get the hang of baking without eggs, but I did.  One of my first projects was to learn how to bake challah because I wanted my son to continue to enjoy his favorite Friday night ritual, safely.   I found that it was easier, safer and tastier to make it myself, rather, than to relentlessly ask questions at the bakery which only yielded non-chalant responses that could result in a potentially life threatening episode.

Often, my guests ask me for this kosher recipe and as part of my mission, I now pass it on to you.  Another benefit of this challah (aside from the fact that it is ridiculously simple) is that it is cholesterol free for those family members or guests who are on restricted diets.  Enjoy!

Kosher Recipe : Challah with a Mission

Ingredients for this Kosher Recipe

  • 1-cup warm water (approx. 105-115 degrees)
  • 4 ¼ cups flour (I use 3 cups unbleached flour and 1 ¼ whole-wheat pastry flour
  • 2 ½ tsp. rapid rise yeast
  • 1/3- cup sugar (I use Florida Crystals because they are less processed)
  • 1 tsp. salt
  • 2 TBSP. canola oil

Egg Replacer-Whisk these together briskly with a whisk or fork

(These three recipe ingredients work as a binding agent.  The “fizzing” that occurs when whisked together provides the “lift” to the finished product).  Make sure you add the egg replacer right before the flour-see Notes for Great Challah below).

Kosher Recipe Directions

  • Pour yeast into warm water along with a pinch of sugar in a large bowl and mix until combined.
  • Let the mixture to rest for 5 minutes or so until bubbly and creamy (I usually measure out the flour while waiting for the yeast)
  • Add the sugar, salt, and additional 2 TBSP. of canola oil and mix.
  • Beat the egg replacer with a whisk (it will fizz) and pour into the yeast mixture.
  • Add the flour, a cup at a time until it is difficult to stir the mixture.
  • Transfer the dough to a lightly floured surface and knead it until it is smooth and elastic (approximately 7-10 minutes).  It should be springy.
  • Transfer dough to a lightly oiled bowl. Cover with a slightly damp cloth or plastic wrap and set in a warm place for 90 minutes.  It should double in size.
  • Transfer to a lightly floured surface and cut dough into two equal halves.
  • Divide each piece into three pieces and roll out into 10-12 inch ropes.
  • Pinch the ends together and proceed to braid the dough.
  • Place on parchment lined baking sheet and let rise for additional 30 minutes.
  • Preheat oven to 350 degrees
  • Bake for approximately 25-30 minutes depending on your oven.
  • Kosher Recipe for ' No-Egg' Challah

    Kosher Recipe for ' No-Egg' Challah

  • Kosher Recipe for ' No-Egg' Challah

Notes for Great Challah:

  • Add the egg replacer right before adding the flour. The reaction between the ingredients is what will give your challah lift (in lieu of eggs).  If you put it in first, you will not have as much of a reaction when you add the flour.
  • If you are looking for a healthier option, try using a cup or two (I use 1¼ cup) of Whole Wheat Pastry Flour.  It has all the nutrition of its whole-wheat flour counterpart, (4 grams of fiber, and 3 grams of protein per ¼ cup) though because it is ground from the wheat berry, it yields a far more delicate consistency.
  • Make sure you preheat your oven.
  • Baking powder needs to be relatively fresh.  Old baking powder will yield a hard, flat challah.
  • If you put the dough in the oven to rise, make sure the oven isn’t hot.  Turn it to 200 degrees for 20 seconds and then turn it off, otherwise it will bake the dough prematurely and it won’t rise well.
  • You can shape these challahs into rounds or rolls.
  • You can also add raisins, chocolate chips.  Use your creativity.  My kids love it when I brush a little oil to the top of the challah and then sprinkle with a dusting of Florida Crystal sugar before baking.

Enjoy this Kosher Recipe for Allergy Free Challah

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Heavenly Whole Wheat Challah

kosher recipes

Heavenly Whole Wheat Challah

No Comments 09 April 2010

This recipe for Whole Wheat Challah can be used with entirely white flour, or in the whole wheat version below. Either way it is absolutely delicious!

2 1/2 pounds whole wheat flour

2 1/2 pounds unbleached all purpose white flour

6  envelopes Fleischmann’s Rapid Rise Highly Active Yeast Dissolved in 4 cups warm water and 1
Tablespoon sugar

Kosher Recipe Ingredients

1 cup vegetable oil

4 eggs

2  1/2  cups sugar

5 Tablespoons Kosher salt

4 Tablespoons honey

1 Egg for egg wash

Directions for this Kosher Recipe

1. In a large bowl dissolve the yeast in 4 cups warm water and 1 Tbs sugar.  Stir with spoon to make sure its combined. Cover with towel and set aside until mixture bubbles.

2.  Meanwhile, mix eggs, oil, and sugar in bread machine until combined. Add salt and honey and continue to mix. Add yeast and then flour and mix until well combined and dough is not sticky. Knead with hands if necessary.

Grease a very large bowl or roaster (I spray Pam), and place dough. Cover with plastic wrap that has been sprayed with Pam as well. Place a towel over the plastic wrap and let rise 2-3 hours.

Braid or knot dough in a baking tin or tray. Let rise another 2 hours.

Brush egg over challah.  Sprinkle with sesame seeds and bake until golden on 350.

Challah can be frozen at this point.

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