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hot sides yields 8 servings or brown sugar ½ teaspoon ground cinnamon 2 tablespoons honey, molasses, ½ cup shredded coconut ½ cup gluten-free rolled oats 3 tablespoons butter, melted TOPPING crushed pineapple. RECIPE NOTE The raisins can be substituted with chopped apples or cinnamon, and honey. Stir in the noodles and flatten the batter with the back of a spoon. Drain and rinse with cold water immediately. 5. Spread the topping over the kugel. B

yields 12 servings yields 3–4 logs
BROCCOFLOWER KUGEL KISHKE
6 eggs 1. Preheat the oven to 350˚ F. Grease or line a 9x13- The spelt flour gives this dish a soft texture and fairly sweet taste.
16 ounces broccoli, finely chopped inch baking dish. 4 cups white spelt flour 1. In a mixing bowl, combine the flour, sugar, garlic powder, paprika, salt, and
16 ounces cauliflower, finely 2. In a food processor or blender, puree 3 eggs with ½ cup sugar pepper. Add the oil and water. Let stand for 30 minutes.
chopped half of the broccoli and half the cauliflower. ½ teaspoon garlic powder 2. Form 3–4 logs and wrap in parchment paper. Drop into boiling cholent.
½ yellow squash, unpeeled and 3. In a large bowl, combine the pureed vegetables, the remain- 1 teaspoon paprika Freezes well.
shredded ing eggs, the remaining cauliflower and broccoli, the squash, 1 tablespoon salt
½ zucchini, unpeeled and shredded zucchini, carrot, green peas, coconut oil, onion powder, garlic, ¾ teaspoon ground white pepper
1 carrot, peeled and shredded salt, and pepper. 1¼ cups oil
1 cup frozen green peas (optional) 4. Pour the mixture into the baking dish and bake for 40 minutes. 1¼ cups water
3 tablespoons coconut oil, softened
1 teaspoon onion powder
1 teaspoon garlic powder or 2 cloves yields 12 servings
crushed garlic SHLISHKES
1 teaspoon sea salt Shlishkes are small, potato-based dumplings rolled in bread crumbs that are
Dash of ground white pepper popular among Hungarians. Here’s a delicious gluten-free version for those who
can’t tolerate gluten.

4 potatoes, boiled, drained, 2 tablespoons oil
CHOLENT KUGEL yields 6–8 servings and mashed 1 cup ground almonds
A gluten-free version of kishke. 2 eggs ½ cup sugar
1 cup potato starch Pinch of salt
VERSION 1 VERSION 2 ½ teaspoon salt
1 large carrot, grated 2 potatoes, cooked and mashed
1 large potato, grated 3 carrots, grated 1. In a bowl, combine the potatoes, eggs, potato starch, and ½
1 small onion, grated 1 onion, sautéed in oil teaspoon salt to form a dough.
1½ teaspoons salt ¼ cup oil 2. Form the dough into four ropes and cut into 1-inch pieces.
1/8 teaspoon ground black pepper 1 teaspoon salt 3. Fill a 5 quart pot three-quarters full with salted water. Drop
½ cup oil 4 tablespoons arrowroot starch or potato starch the shlishkes into the boiling water. Cook for 10 minutes
1/3 cup water 1/8 teaspoon ground black pepper and remove with a slotted spoon. Repeat until all the
¾ cup potato starch or rice flour 1/3 cup water dough is used.
4. In a sauté pan, heat the oil over medium heat. Toast the
1. In a large bowl, combine all the ingredients to form a stiff mixture, adding water if necessary. almonds, sugar, and pinch of salt. Roll the shlishkes in the
2. Crumble baking paper under running warm water (so the paper will be more malleable). Form the nut mixture to coat. Serve warm.
mixture into a roll and wrap in baking paper, candy style. Drop into boiling cholent.

256 HEALTHY EVER AFTER greased pie dish. Bake for 1 hour. ingredients and pour into the a 9-inch pie dish. (optional) or potato starch and mashed finely chopped 2. In a large bowl, combine all the 1. Preheat the oven to 375˚ F. Grease 1 cup shredded mozzarella 2 cloves garlic, crushed ¼ teaspoon pepper 1 teaspoon salt 2 eggs 3 tablespoons arrowroot starch 2 tablespoons oil 2 large potatoes, boiled, drained, 12 ounces spinach, SPINACH QUICHE Spinach Quiche yields 12

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temperature to 350˚ F and bake for 25 minutes.

oil until lightly browned.

lumps.

mashed potatoes.
golden. In a large bowl, combine the sautéed onions with the

buckwheat

and mashed

yields 8 servings