How fun is this? And right as the Jewish High Holy Days are upon us. This book, by bloggers Lisa Stander-Horel and Tim Horel, is getting rave reviews in the blogosphere and we’re on board with it, too.
Lisa has modified more than a hundred recipes from her childhood, ones that she and her gluten-free family missed most. In this cookbook you will find adaptations of Mom’s Marble Chiffon Cake, Black & White Cookies, O’Figginz Bars, and classic holiday treats including Macaroons, Hamantashen, and Big Fat Baked Sufganiyah Jelly Donuts. Lisa’s mother must be proud.
This book also includes:
• A Baked Savories chapter, with new classics like Corn Bread Challah Stuffing
• A chapter that shows you how to get the most out of a cake mix
• Color photographs and valuable tips
Here’s a recipe from the book, one that we’re trying out with our family.
Recipe: Pumpkin Honey Bread
Pumpkin is a popular Rosh Hashanah fruit in other parts of the world, particularly in Northern Italy, and to honor that Sephardic tradition, this bread combines the best of both: honey and pumpkin. This recipe can be made as mini loaves that be given as hostess gifts or as one large loaf that would also make a fantastic breakfast bread.
Makes 5 mini loaves or 1 large loaf
- Nonstick spray, for greasing.
- 2 cups (260 gms) Nosh AP GF flour (see note below)
- 3/4 cup (150 gms) sugar
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg, freshly grated preferred
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground mace
- 1/4 tsp freshly ground pepper (2 turns of the grinder)
- 1/2 cup (125 gms) canned pure pumpkin puree
- 5 to 6 tbsp (125 gms) honey
- 1/2 cup (110 gms) canola oil
- 3 tbsp (50 gms) orange juice
- 2 extra-large eggs
- 1 tbsp (5 gms) orange or tangerine zest, freshly grated
- 1 tsp vanilla extract
- 1/2 tsp orange extract
1. Preheat oven to 350ºF. Grease 5 mini loaf pans or one 8 1/2″ by 4 1/2″ loaf pan lightly with nonstick spray. Place pan(s) on baking sheet.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and spices. In a medium bowl, whisk together the pumpkin puree, honey, oil, orange juice, eggs, vanilla, and orange extract. Using a silicon spatula, add the wet ingredients to the dry, folding from the bottom just until no dry material remains. Scrape the mixture into the prepared pan(s) filling evenly two-thirds full.
3. For mini loaf pans, bake 20 minutes and rotate the pans for even baking. Turn down the temperature to 325ºF and bake for 15 to 20 minutes more, or until a toothpick comes out with dry crumbs. For a larger loaf, bake at 350ºF for 30 minutes and rotate the pan for even baking. Bake for 20 to 25 minutes more, or until a toothpick comes out with fairly dry crumbs and the edges are dark brown and crispy. Cool in the pan(s) on a rack for 5 minutes. Transfer the loaf or loaves to a rack to cool completely.
Note: To make 2 cups (260 gms) Nosh AP GF flour blend, whisk together 1 cup (130 gms) superfine brown rice flour, 1/2 cup (65 gms) superfine white rice flour, and 1/2 cup (65 gms) tapioca starch.