This vegan orange tagine with peaches is a homey dish, full of sweet and earthy flavours like yams, pumpkin, chickpeas, harissa, raisins and peaches. Make your home smell like a trip to Marrakesh with this authentic Moroccan dish!

This post is a partnership with California Cling Peaches, but all opinions expressed here are my own. Please consider supporting the brands that make this blog possible.

When I first added cinnamon to a stew, my Russian mother told me to move out. The second time I incorporated raisins into cabbage rolls, she poked at them suspiciously and asked me if those olives have gone bad. It's taken her years to warm up to the pinch of sugar I put in all of my tomato sauces. Yet I just know that if I let her try my vegan orange tagine with peaches now, she'd be all over it - because even the most resistant conservative palette couldn't help hut swoon over the pairing of sweet, caramelized pumpkin, harissa-spiked chickpeas and soft, melting California cling peaches.

The pairing of sweet and savoury foods is common in many Eastern cultures. Sugar helps soften and even accentuate the acidic qualities of many of our favourite ingredients: tomatoes, lemons and coffee.

It ramps up the umami taste of mushrooms. It sets off the harshness of vinegar and mustard, onions and ginger.

Cinnamon is a necessary ingredient in Moroccan couscous, raisins in many meat dishes, and sweet dried apricots in Uzbek pilaf. In short, a touch of sweetness makes most savoury foods taste better.

That's why adding California cling peaches to this vegan orange tagine was a no brainer for me. A touch of cinnamon helps offset the spiciness of whole chillies, while a handful of raisins provide the perfect visual and textural contrast to chickpeas pan-fried with a touch of harissa.

But California cling peaches provide the final touch, the cherry-on-top of this Moroccan mélange of flavours and textures: their sugar contrasts with the earthiness of potatoes, compliments the yams, pumpkin and carrots, and offsets the onions.

As well, when cooked, canned peaches maintain their shape and firmness better than fresh or frozen peaches , preventing the dish from becoming an unrecognizable mash.

This vegan orange tagine just wouldn't be the same without California cling peaches. If you've never tried spiking up your savoury dishes with a touch of sweetness, this dish is the perfect place to try: it's robust, well-rounded and incredibly flavourful, a perfect warm casserole for a cold day.

And if you don't have a tagine pot, don't worry - it will cook just as well in a large dutch oven pot.

Looking for more Vegan recipes?

• Vegan empanadas
• Vegan pasta primavera {V, GF}
• Get The Israeli Souk Experience With Breathtaking Pomegranate & Rose Vegan Malabi, A Custard Dessert That Will Make Your Head Spine
• How to Make Authentic Middle Eastern Mujadara, a Vegan Medley of Rice, Lentils and Crispy Caramelized Onions {GF, V}
• Vegetarian Ukrainian borscht {V, GF, Paleo}

Full disclosure: I received monetary compensation in exchange for this post. However,  I am proud to only work with those companies and brands whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

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Vegan orange tagine with peaches

This orange vegetables tagine with peaches is an earthy dish, full of grounding flavours like yam, pumpkin, chickpeas, harissa, raisins and peaches. The perfect juxtaposition of sweet and savoury! The great secret of an authentic tagine is to simmer the ingredients over a low heat, so that everything remains deliciously moist and tender. If you do not have a tagine, feel free to cook the dish in a heavy casserole dish or dutch oven.

Course stew

Cuisine Moroccan

Keyword orange tagine with peaches

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Calories 669kcal

Author Ksenia Prints

Ingredients

• 3 tablespoon olive oil or a pat of coconut oil
• 1 large onion or 2 small ones
• 2 garlic cloves finely chopped
• 1- inch piece of ginger finely grated
• 1 can chickpeas
• ½ cup golden raisins
• 1 teaspoon harissa
• 500 g pumpkin
• 2 yams cut into ¾-inch pieces
• 2 potatoes cut into ¾-inch pieces
• ½ lb carrots cut into rounds
• 1 can California cling peaches quartered
• 2 cups water or vegetable broth
• 1 heaping tablespoon ground cumin
• 1 teaspoon paprika
• 1 cinnamon stick
• 2 whole chillies
• zest of one lemon
• chopped parsley for serving
• lemon wedges for serving
• couscous for serving (optional)
• Yogurt for serving (optional)

Instructions

• Preheat oven to 350F.
• In a heavy-bottomed pan or a dutch oven, sauté onion in oil until it turns translucent, about 10 minutes. Add garlic and ginger and sauté for an additional 3 minutes, until they are beginning to colour. Add the chickpeas, raisins and harissa, and cook together for an additional 5 minutes.
• If using a tagine, transfer cooked mixture to the vessel, add the rest of the ingredients and just enough water to cover the base of the tagine, and cover with a lid.
• If not using a tagine, add the rest of the ingredients to your dutch oven and just enough water to submerge them. Cover with a lid.
• Bake at 350F for 45 minutes (vegetables should be fully cooked and tender, but still firm and holding their shape). Remove lid and cook for an additional 15 minutes.
• Topped with chopped parsley. Serve with couscous, or as is, with a squeeze of lemon on each plate and a side of creamy, cool yogurt.

Nutrition

Calories: 669kcal | Carbohydrates: 128g | Protein: 21g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 411mg | Potassium: 2555mg | Fiber: 18g | Sugar: 19g | Vitamin A: 9759IU | Vitamin C: 76mg | Calcium: 141mg | Iron: 7mg

The post Vegetable Tagine with Peaches appeared first on At the Immigrant's Table.

This gluten-free peach Swiss roll cake is beautiful and special and oh-so-quaint, like a blast from the past making its way into modern life.

This post is a partnership with California Cling Peaches, but all opinions expressed here are my own. Please consider supporting the brands that make this blog possible.

"I don't have anything to eat," she'd start by saying, getting up slowly on her way to the fridge. "If I had known you were coming, I would have prepared something."

Her tall body now bent in new places, my grandmother would then walk slowly to the fridge, opening its door. Looking inside intently as though peering into a new, unfamiliar reality, she would move some jars around, taking out others. Slowly, a feast would present itself on the little coffee table - sautéed loin's main mushrooms, gluten free peach cobbler, blintzes with cheese. Tea, always boiling hot and with a side of lemon.

And eventually, the cake - for there was always some - resplendent in its vision of cream and spongy layers, fruit or jam or a homemade confiture hiding amidst its folds. Our favourite was the peach swiss roll cake, in which the humble canned peach was turned into a blushing starlet, capturing the starlight all in its own right. It was beautiful and special and oh-so-quaint, like a vision from the '80s making its way into modern life.

My sister and I would grab our forks and dig in, smearing our face with cream and peach chunks within seconds. Not caring about burning our lips on that boiling hot tea. Not caring about anything except that taste, the here and the now.

I had almost forgotten about that peach Swiss roll cake until about a year ago, when I came across a vintage copy of a classic Israeli cookbook, Jewish Holiday Cakes by Chana Shaulov. Full of exactly the sort of boring, messy food photos you would expect from an '80s mega hit cookbook, the book is nonetheless a treasure trove of Jewish classics recipes like cheesecake with egg whip, poppy-seed cake, dried fruit shtrudel and six (!!!) different recipes for sufganiyot.

But what caught my attention was the book's cover. On it was my grandmother's peach swiss roll cake, resplendent in all its whipped cream glory. And from the moment I laid my eyes on this, I knew I had to recreate it in gluten-free form.

Sadly, it's taken me about a year to get around to doing so. But now, armed with a can of organic California Cling Peaches, my grandmother's recipe and Chana Shaulov's book for reference, I knew I had what it takes to tackle this project.

The results far surpassed my expectations. This cake is a dream to make, requiring minimal work and very few ingredients. The gluten-free version is as close to the original as you can get, producing a light, airy sponge. And the filling? It's a cinch, a child's wet dream of whipped cream and juicy, plump California Cling Peaches.

And using canned peaches, I had no need to soak them in syrup to soften as you would need to with fresh fruit: they were already soft and pliable and incredibly delicious. California cling peaches are picked and packed in their own juices, usually within 24 hours to ensure the best flavour, texture and nutritional content. And without any preservatives, it's a much better to get that peachy flavour in the midst of winter than buying some peaches flown all the way from Peru.

It was also a much easier and cheaper way to experience the taste of my grandmother's kitchen than flying all the way to Israel just for a bite of peach swiss roll cake.

With this recipe, I can recapture the moment of biting into that cake whenever I'd like… all that will remain missing is the sound of my sister's loud chewing, and my grandmother's lament, "I told you there was nothing to eat."

* If you're wondering where to get California cling peaches, look no further than your closest food store. Many canned peaches in Canada are California cling peaches. If you look for 'Product of USA' on the label, the canned peaches will certainly be California cling peaches. I prefer to buy the organic ones, but feel free to use any canned peaches you like.

Full disclosure: I received monetary compensation in exchange for this post. However,  I am proud to only work with those companies and brands whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!

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Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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My grandmother's peach Swiss roll (gluten-free)

The peach swiss roll cake, in which the humble canned peach was turned into a blushing starlet, is my sister's favourite cake that my grandmother makes. It's beautiful and special and oh-so-quaint, like a vision from the '80s making its way into modern life.

Course cake

Cuisine Russian

Keyword peach Swiss roll

Prep Time 5 hours hours

Cook Time 10 minutes minutes

Total Time 5 hours hours 10 minutes minutes

Servings 8

Calories 300kcal

Author Ksenia Prints

Ingredients

• 4 eggs separated
• 1 cup sugar
• ¾ cup GF flour mix I like Irresistibles
• ¼ cup starch
• 1 teaspoon vanilla extract
• 1 cup whipping cream
• 3 TBs 10% yogurt or creme fraiche
• 1 can organic California cling peaches sliced (most canned peaches produced in the United States are California cling peaches)

Instructions

• Using a whisk or an electric mix, beat 4 egg whites, gradually adding the sugar. In a separate bowl, combine flour and cornstarch. Add gradually to egg white mixture. Add vanilla extract and 4 egg yolks, and fold gently with a wooden spoon.
• Preheat oven to 400F. Cover a baking sheet with parchment paper, oil and dust with flour. Pour out the cake mixture. Bake for about 8-10 minutes in a pre-heated oven.
• Remove from the oven and, using the parchment paper to help yourself, quickly roll the dough into a roll. Remove parchment paper immediately, and place rolled cake back on the baking sheet. Let rest in a roll for about an hour, until cool enough to handle.
• Meanwhile, whip cream into a steady whipped topping. Divide in half, and fold yogurt or creme fraiche into half the whipped cream.
• Unroll cake again - do not worry if it breaks or cracks, that's normal. Smear with the whipped cream with yogurt or creme fraiche added to it. Top with a layer of peach slices.
• Roll cake once again, smoothing over any cracks or tears. Cover with remaining whipped cream.
• Let rest in fridge for a few hours.

Nutrition

Calories: 300kcal | Carbohydrates: 40g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 44mg | Potassium: 88mg | Fiber: 1g | Sugar: 28g | Vitamin A: 645IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

The post Gluten-free peach Swiss roll appeared first on At the Immigrant's Table.

This post contains affiliate links, but all opinions expressed here are my own. Thank you for supporting the brands that help make this blog possible.

This Slovakian sauerkraut soup from the gorgeous and detailed food bible Bar Tartine: Techniques & Recipes is tangy and rich in flavour, full of plump mushrooms and juicy strands of cabbage. A full winter meal! 

My search for a sauerkraut soup began with an email from a friend and a former co-worker in Winnipeg, Jude. An avid and knowledgeable foodie long before the word became fashionable, Jude is always on the lookout for the strange and unique in the world of food. She clips Georgian recipes with walnut sauce for fish, is an expert in Indian cooking, and was the first to introduce me to upma (which I have yet to cook, Jude - I'm sorry!). So when Jude writes to me in search of a recipe, I know it's worth my time to look for it.

Jude's requirements for Sauerkraut soup were simple - it must have a respectable amount of fermented cabbage, and it must not be cooked too long for all the juices and flavour to seep out. Armed with that knowledge, I turned to the internet. I unearthed treasures like Bess Feigenbaum's cabbage soup, this leek and peas sauerkraut soup and finally, this Russian schi and sauerkraut soup, but none of them fit exactly what I had in mind.

I was on a mission, and that mission was sauerkraut soup.

So when I came home, I turned to my cookbooks. I have yet to share this with Jude, but her request inspired an hour-long search, from flipping through tomes I haven't opened in years, to looking through the familiar index of cookbooks that are so stained and dog-eared, it's practically a health risk to still have them in the kitchen. But nothing came up.

Then, I turned to an unexpected place. Nicolaus Balla and Cortney Burns' Bar Tartine: Techniques and Recipes cookbook has been on my shelf for about six months. You know those cookbooks so pretty that you avoid cooking from them, instead treating them like an objet d'art? Always in fear that an errant sauce drop will fall and stain the pages, turning what was once a pristine masterpiece to a flawed house object, you relegate them to the back shelf, preferring to look and not touch.

Well, that's what Bar Tartine was like to me.

I have flipped through it many times, drawing inspiration from its inventive recipes and detailed instructions for every homesteading and DIY trick and recipe ever known to man. From beet kvass to kefir cheese, this crazy-beautiful cookbook sounded more like the Ukrainian Farmer's Almanac... and I just wasn't ready for it.

Until the need arose for sauerkraut soup.

And there, amidst the pages of this gorgeous San Francisco ode to slow food, was a simple recipe for Slovakian sauerkraut soup. Its ingredients were all simple, and mostly all present in my fridge and pantry. The instructions were detailed and clear, a perfect blueprint for an inexperienced home cook and an expert Master Chef alike. You could delve deeply into the recipe, making each item like the sauerkraut or dried apricots yourself, or buy them from the store as I did. You could make it vegetarian by omitting the sausage and bacon, or you could the recipe and stick to tradition.

Whatever you did, you could rest assured that Bar Tartine's sauerkraut soup would be exactly what the doctor ordered in the midst of winter.

So I made this sauerkraut soup, using my grandparents' homemade Russian pickled cabbage. And I read the Bar Tartine: Techniques and Recipes cookbook some more. And before I noticed, the sun had set and the light from my candles flickered, and G came in smelling like winter and frost and roads and said, "This is the best soup I've ever had in my life."

And I knew that once again, Jude had set me on the right path.

To win your copy of Bar Tartine: Techniques and Recipes, go to my feed on Instagram. Repost any of my pictures, tagging them #immigrantstablebartartine and @immigrantstable in the process. And that's it! The competition will close at midnight on Sunday, January 31, when I will choose a winner at random. Only entries from Canada and the U.S. are accepted.

I am able to offer one lucky reader a copy of this beautiful book thanks to the generosity of Raincoast Books. Though the copy was provided to me for free, you can bet that all opinions expressed here are my own, and that this cookbook is really worth your time.

More Soups to Save the Day

If you are looking for another delicious vegetarian soup, I recommend this kabocha squash soup. If you are interested in incorporating meat in your soup, you have to try my family favorite instant pot fish soup or classic chicken soup.

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Bar Tartine's Sauerkraut Soup (vegetarian)

This Slovakian sauerkraut soup is a traditional part of the Christmas meal at Bar Tartine's Nicolaus Balla's household, and it will now become a favourite in ours. This sauerkraut soup is tangy and rich in flavour, full of plump mushrooms and juicy strands of cabbage. Serve it on top of a mound of mashed potatoes for full effect.

Course Soup

Cuisine Slovakian

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 137kcal

Author Ksenia Prints

Ingredients

• 2 liter vegetable broth
• 3 cups drained sauerkraut (you can make your own following my grandfather's recipe, or use store-bought)
• 1 cup sauerkraut brine
• 230 gram button mushroom
• 4 green serrano chiles stemmed and thinls sliced
• 2 green bell peppers stemmed, seeded and diced
• 2 sweet white onions cut into large dice
• 60 gram apple wedges pitted prunes, dried apricots or dried cherries, cut into bite-size pieces
• 225 gram russet potato peeled and diced OR cooked and mashed into a puree and set aside
• 2 large tomatoes cored and diced, juice reserved
• 12 garlic cloves chopped
• 5 tablespoon hot paprika
• 10 dried chipotle or arbol chiles
• 1 tablespoon caraway seeds toasted
• 2 bay leaves
• 2 tablespoon kosher salt
• sour cream for garnish - optional
• Freshly group black pepper

Instructions

• If you have chosen to serve the soup atop mashed potatoes, then cook and puree your potatoes using your favourite method. Otherwise, keep going with the recipe.
• In a large saucepan over medium high heat, combine broth, sauerkraut and brine, mushrooms, serranos, bell peppers, onions, fruit and potato and bring to a simmer. Cover and turn heat to med-low. Maintain a gentle simmer and cook gentle until potatoes are tender but firm, about 30 minutes.
• Add the tomatoes, garlic, paprika, chipotles (if using), caraway seeds, bay leaves and salt and continue to simmer, uncovered, until the potatoes are just about to fall apart, about 20 minutes longer. Remove and discard the bay leaves.
• Ladle soup into individual bowls and garnish each bowl with pepper (and sour cream, if using).
• Leftover soup will keep in the fridge for up to 1 week.

Nutrition

Calories: 137kcal | Carbohydrates: 30g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 3967mg | Potassium: 673mg | Fiber: 8g | Sugar: 13g | Vitamin A: 3283IU | Vitamin C: 74mg | Calcium: 61mg | Iron: 3mg

The post Bar Tartine's Sauerkraut Soup appeared first on At the Immigrant's Table.

Borscht recipes are a dime a dozen.
This may not be the smartest thing to tell you at the beginning of a post giving you yet another borscht recipe. But it's the truth - each Slavic family has its own borscht recipe, its own way of mixing together beets and potatoes and water and cooking it all slowly, so it melds into one bright symphony. Each family has its own secrets.
And today, I'd like to share with you G's father's vegetarian Ukrainian borscht.

I told you about Terry before. Along with his cucumber salad and piles of books on the dining room table, this borscht was one of the first things about G I discovered, one of the first things that told me I belong with the boy sitting across me at dinner. One of the first things that made me feel at home in the blue house on Queenston.

Though so different from the borscht we make at home, Terry's vegetarian Ukrainian borscht was a creation so rooted in tradition, so mired in generations of life off the land and your pantry, that it sang to me in its own way. Though so different from what I thought was right, I was surprised to see that Terry's borscht wasn't wrong. And perhaps, that was the first step on the road to my becoming a more open-minded, accepting adult (ha!....)

Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables. It's vegan and gluten-free, but no self-respecting Ukrainian would dream of eating it without a generous dollop of sour cream. In short, it's a borscht recipe that deserves to be made a part of your regular soup repertoire.

I've been planning on sharing with you Terry's vegetarian Ukrainian borscht recipe for a year now. So this Christmas, when everyone but Terry and I went to watch the new Star Wars, I watched him make it. I followed his movements closely as he chopped onions, and as he added vegetables to the pot, and as he measured out his vinegar. I couldn't help myself and added a few additions of my own - fresh dill instead of dry, a bay leaf and some allspice. But mostly, I watched Terry, and I memorized.

So when I came home, I immediately set to work on making Terry's Ukrainian vegetarian borscht. Amidst unpacked suitcases and bags of groceries, I stood at the counter chopping beets and steaming up my windows. I sang Russian songs and danced a little. I felt joy.

When I had my first taste of this soup, I knew I nailed it. This was it, Terry's mythical vegetarian Ukrainian borscht. With this recipe, I fell in love with G; with this recipe, I knew I could cement his love to me. I ladled out soup and dropped a dollop of sour cream into his bowl, sprinkling fresh dill on top.

I carried the bowls triumphantly over to the kitchen, setting them on the inlaid mosaic table in the living room. I gave G a spoon and watched the smile spread on his face as he had his first sip. I rejoiced as he nodded solemnly, savouring each bite, each carefully selected seasoning, each note.

And then I sat there in horror as he said the next few words, my jaw dropping with each syllable:

"But you know, my dad always cuts his vegetables into matchsticks, as they do in Western Ukraine. This is how you know this borscht was made by an insolent Eastern conqueror."

Trust me though - what this borscht lacks in authenticity, it more than makes up for in flavour and ease of preparation. Whether you chop your vegetables into a fine dice, or carefully cut them into matchsticks, this borscht deserves to be made. Promise me that.

If you are looking for more Russian recipe inspiration, then you're in luck! I will be taking over the Huffington Post Canada Living Instagram account all of this week, and showcasing some of my favourite Russian and Israeli recipes! Please follow my #huffposttakeover exploits over on the HuffPost Canada Living Instagram, January 18 to 22!

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Vegetarian Ukrainian borscht

Terry's vegetarian Ukrainian borscht is so thick with vegetables, you can barely drag a spoon through it. It's got a lovely balance of tart vinegar and natural sweetness from the beets, and a melange of textures from carefully diced carrots, potatoes, onions and, the secret ingredient, a mix of frozen vegetables.

Course Soup

Cuisine Eastern European, Ukrainian

Keyword Borscht recipe, Ukrainian borscht

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 87kcal

Author Ksenia Prints

Ingredients

• 2 beets peeled and diced into small cubes
• 1 large onion peeled and diced into small cubes
• 4 garlic cloves minced
• Two carrots peeled and diced into small cubes
• 6 cups water
• 2 potatoes peeled and diced into small cubes
• 2 cups chopped frozen vegetables mix or 1 cup frozen green peas
• Bay leaf
• 5 whole allspice
• White vinegar to taste (start with ⅛ cup and add as needed)
• Salt & pepper to taste
• Dill fresh or dry, to taste (start with 1 teaspoon dry dill or half a bunch of fresh dill)
• Fresh parsley and/or cilantro optional
• Sour cream optional

Instructions

• Add vegetable oil to a heavy-bottomed pot. Add beets and sauté until a bit softened, about 30 minutes, covering after 10 minutes. Uncover, add carrots and sauté an additional 15 minutes. Add onions and garlic, add sauté another 10 minutes before adding the potatoes and water. Cover, increase heat and bring to a boil. Once boiling, add bay leaf and allspice peppercorns, reduce heat to medium and let everything cook together until all vegetables are soft, about 20-30 mins. Add frozen vegetables and chopped herbs. Taste, and season with vinegar, salt and pepper, as needed.
• You can eat the borscht right then, thought its best allowed to rest overnight for the flavours to come together. Serve with sour cream and more herbs.

Notes

 

 

Nutrition

Calories: 87kcal | Carbohydrates: 19g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 50mg | Potassium: 414mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2319IU | Vitamin C: 18mg | Calcium: 33mg | Iron: 1mg

The post Vegetarian Ukrainian Borscht appeared first on At the Immigrant's Table.

Russian Olivier salad was one of the first dishes I learned to make as a child. My vegetarian Olivier salad is both an ode to the original, but made into a lighter, healthier and meat-free modern Olivier salad. Instead of plain mayo, my Russian Olivier salad recipe uses white wine vinegar and grainy French mustard. We set aside the ham, bologna, chicken and calf's liver that are used in the meat recipe, but keep the hard-boiled egg that gives the salad its protein. And for pickles, I use my homemade spicy garlic pickles, though you can use your favourite store-bought brand.

My vegetarian Russian Olivier salad is a filling, hefty meal that will satisfy any household.

What is Russian Olivier salad?

Russian Olivier Salad (салат оливье) is as native to Russian cuisine as potatoes. In fact, the famous salad is the Russian version of the American potato salad - but zestier, mellower and more full of sweet, contrasting flavors!

Russian Olivier salad is a classic salad dish that originated in Russia during the 19th century. It is also known as "Russian Salad" or "Olivier Salad". The ingredients usually include boiled potatoes, diced vegetables such as carrots and peas, eggs, pickles, and either beef or chicken. It is usually dressed with mayonnaise and served cold.

While it originated in Russia, Olivier salad has since become popular all over the world due to its easy preparation and delicious taste. The flavors of the vegetables combined with the tangy dressing make it a favorite side dish for many people. Russian Olivier salad is a great way to liven up any meal and can be customized with different types of vegetables or proteins to suit your tastes.

The history of Olivye Salad

The story of Olivye Salad is filled with legends. One popular tale says it started at a Russian nobleman's home, where a French chef amazed him with fancy dishes. When a potato salad became a favorite, the nobleman named it after the chef, Olivier salad. However, this connection to French cuisine was just a coincidence.

The more likely story is that Lucien Olivier, a Belgian chef at the famous Hermitage restaurant in Moscow, created the salad. The original recipe was a secret, but its mix of flavors has made it a cherished dish in Russian culinary tradition.

When to Serve Olivier Potato Salad?

Olivier potato salad is most often served on Russian New Year's Eve, alongside a glass of champagne, infused vodka or Russian mulled wine warming on the stove.

The twinkling light of candles. Your grandmother's laughter. The clinking sound made by two glasses of champagne, meeting. Your sister's sigh of exasperation. The scrape of a fork over a porcelain plate. Your mother's gentle reproach. Juice pouring from a carafe, ice and liquid mingling into one rhapsody. Your father's loud, booming voice, halfway through a joke.

Just like no Russian New Year's Eve dinner would be complete without these, so it wouldn't be complete without Olivier salad. My vegetarian Olivier salad is so good, it won't have you missing the cow's tongue and crayfish tails of the original.

A Russian hit in Latin America: Ensalada Rusa and Salada Russa

Though salad Olivier may have originated in Russia, by now this salad made its way all over the globe. It's understandably popular in Ukrainian cuisine, but I was most surprised to find it in Argentina.

This Russian recipe is known across Latin America as Ensalada Rusa and Salada Rusa. It is a common delicacy in Colombian cuisine, where my husband is from, as well as in Peru, Dominican Republic, Guatemala, Brazil and Argentina.

In these countries, Olivier potato salad has been adapted with local ingredients to fit the palate of Latin American cuisine. The addition of spices like cumin and chili powder gives the salad an extra kick that makes it stand out from other salads. The creamy texture of the mayonnaise is often combined with sour cream to make a crema, and the different textures of the vegetables make Ensalada Rusa a popular choice amongst locals and tourists alike. Whether served as an appetizer or side dish, Ensalada Rusa is sure to be a hit at any Latin American gathering!

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Vegetarian Russian Olivier salad

Russian Olivier salad is the classic Russian potato salad with eggs, carrots, pickles, sweet peas and a fresh, bright mayonnaise dressing. Make this vegetarian olivye Russian salad recipe and fall in love with Russian food!

Course Salad

Cuisine Russian

Keyword New Year, russian new year, Russian Olivier salad

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Chilling time 2 hours hours

Total Time 3 hours hours

Servings 6 servings

Calories 59kcal

Author Ksenia Prints

Equipment

• 1 Large pot
• 1 Chef's Knife
• 1 Cutting Board
• 1 Small saucepan

Ingredients

• 2 potatoes washed and cleaned
• 2 carrots washed and cleaned
• 3 eggs
• 2 large dill pickles chopped finely
• 1 onion chopped finely
• 1 cup frozen peas defrosted
• 2 tablespoon mayonnaise or half mayo and half sour cream
• 1 tablespoon grainy mustard
• 2 teaspoons French white wine vinegar
• 2 cloves garlic

Instructions

• In a large pot, place carrots and potatoes with plenty of water. Bring to a boil, and cook potatoes and carrots until easily pierced with a fork, about 30 minutes. Cook three hard boiled eggs.
• Peel potatoes, carrots and eggs (I use the back of a sharp paring knife to peel the potatoes and carrots). Chop finely. Combine in a large bowl with onions, pickles, peas and dressing ingredients. Mix until well combined - eggs will break a little, and that's OK - they will help flavour the sauce. Taste and correct seasonings. Let sit In the fridge for at least a couple of hours, preferably overnight. Serve with a little bit of fresh dill on the side.

Notes

Lighten it up! - mix half the mayo with half sour cream for a lighter, healthier Olivier salad.

Latin American style - add a pinch of cumin or even chilli powder to the salad dressing for a Latin American take on this delicious salad.

Vegan Olivier Salad - when I have vegan friends joining us for dinner, I make Olivier salad with vegan mayo and omit the eggs.

Nutrition

Calories: 59kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 134mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 637IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg

Ingredients for a vegetarian Olivier Salad

• Potatoes - Any type of tater will do! I prefer Yukon gold or red potatoes as they hold their form when cooked and don't get too mushy if you accidentally overcook them.
• Carrots - Any form of carrots are acceptable here, excluding the mini peeled ones.
• Eggs - hard-boiled eggs are the protein in this vegetarian version of the beloved Russian classic. You can omit them for a vegan Olivier Salad.
• Dill pickles - these give a great zing and acidity to the salad. Don't skip them! I recommend using homemade dill pickles. For another Russian salad using pickled vegetables, try my Vinaigrette salad.
• Onion - you can use a sweet white onion or a yellow onion.
• Peas - I usually use frozen peas because I like their firm texture and sweet flavor, but you can also use canned peas is that's what you have on hand.
• Mayonnaise - Russian mayonnaise is the classic dressing for this simple salad. You can lighten your salad by using half mayo, half sour cream.
• grainy mustard- this is one of my two secret ingredients. Otherwise, you can also use spicy Russian mustard or horseradish.
• French white wine vinegar - this works to make the salad sweeter and more effervescent. Much better than white vinegar, and takes the salad to a new level!
• Fresh garlic - adds depth to the salad
• Fresh dill (optional) - this adds freshness to the salad and makes it look nice. But you can skip if you find it too strong!

Equipment

• 1 Large pot
• 1 Chef's Knife
• 1 Cutting Board
• 1 Small saucepan

How to make Russian Olivier Salad

Make my Russian Olivier salad? Rate and comment below, pin for later, and share your creations with us on @immigrantstable!

The post Vegetarian Russian Olivier salad appeared first on At the Immigrant's Table.

This is my mother's long-standing, tried-and-true traditional Russian blintzes recipe. Like all her recipes, from Russian syrniki, Russian vareniki, and Russian pancakes, it's focused on being convenient and fast. It uses butter, eggs, white flour, and a bit of sugar, and it's perfect just the way it is. 

Blintzes are a type of thin pancake made from crepes batter. Fill blitzes with a sweet cheese, fruit sauce, or cottage cheese for cottage cheese blitzes, then fry in a pan. Though we also can have savory snacks with meat and mushrooms! They are popular in countries such as Russia, Ukraine, Poland, and Hungary.

Since I created this recipe, I have made many blintzes. I even organized an all-you-can-eat blintzes brunch every year for Maslenitsa! So you can rest assured that this easy blintz recipe is foolproof.

What is the difference between crepes and blintzes?

The main difference between crepes and blintzes is the type of batter used.

French crepes are made with a thin, pancake-like batter that is poured onto a hot skillet or griddle, typically a savory dish and served warm or cold. The batter often has no eggs.

Blintzes, however, are made with a thicker batter that is spread onto a griddle and then folded over to form a pocket. They almost always have eggs at their base. Either savory or sweet and traditionally served piping hot! 

Ingredient Notes: Amount of Milk to Use

My mother's recipe varies in how much she uses, based on how fancy she feels. The more milk, the thicker and more luxurious your crepes will be - but the harder to spread. But using too little milk makes them thin and brittle.

After making tens of thousands of blintzes over the years, I have discovered the golden ratio! You can also use any milk or plant-based milk you like.

Steps to make this Blintz Recipe

Make batter

Whisk together eggs and liquid until well combined. Add oil, sugar, and salt. Continue whisking, gradually adding a cup of flour in small portions. Continue whisking until the mixture is perfectly even and the consistency of yogurt or low-fat sour cream (should be easily pourable but not watery).

Place just a touch of butter at the bottom of a large plate. Set aside.

Cook blini

Set a nonstick skillet over medium heat - the pan should sizzle when you add in the oil! Add a teaspoon of oil, and pour in ¼ cup of the batter while you swirl the pan to spread it thinly and evenly. The blintz should start cooking immediately!

When the edges of the blintzes curl, after about 2 minutes, use a thin spatula to flip it.

Cook briefly on the other side, and remove from the pan onto the buttered plate. Top the cooked blintz with a touch of butter.

Continue cooking

Repeat with the remaining batter.

(Please note that the first blintz rarely turns out; use this one to taste and correct the amount of sugar, flour or salt in your batter. If mixture is too watery to cook properly, add a bit more flour, 1 tablespoon at a time).

Blintzes Filling Recommendations

While I serve my blitzes with either sour cherry sauce or blueberry sauce, you can have these thin pan fried blintzes with the following sweet or savory fillings:

• Cottage cheese - Russians often use farmer's cheese that's known as tvorog for a traditional filling
• Ricotta and cream cheese filling, similar to a cream cheese ricotta cheesecake filling. 
• Blueberry jam 
• Served with fresh fruit
• Mushrooms (use the filling from this bourekas recipe)

How to make cheese blintzes recipe filling

Start by combining ricotta cheese with a bit of sugar to sweeten it. Add a touch of vanilla extract for extra flavor and a pinch of salt to balance the sweetness of the cheese blintz filling. Mix everything until smooth and well combined to make the filling. You can also incorporate some lemon zest for a hint of citrusy freshness. 

Once mixed, spread a generous spoonful of the cheese filling onto each blintz before folding and cooking. This creamy and slightly sweet cheese filling adds a delightful richness to your traditional Russian blintzes, making them even more irresistible. 

How to Store and Reheat Blintzes

Fold them into triangles and place in an airtight container in the fridge. Store filled blintzes seam side down in a container.

If freezing, allow them to cool completely after cooking. Once cooled, arrange the blintzes in a single layer on a parchment-lined baking sheet and freeze them for 1-2 hours until firm. Then, transfer the frozen blintzes to airtight containers or freezer bags, labeling them with the date. Store the frozen blintzes in the freezer for up to 2-3 months.

When ready to enjoy, thaw the blintzes and filling overnight in the refrigerator before reheating and assembling as desired. You can reheat them in the microwave or in the oven set to 200 F for 10 minutes, arranged on a baking sheet.

Recipe

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Traditional Russian blintzes

There is nothing like waking up to the sound of blintzes sizzling on a frying pan. Golden brown and freshly made, they are the brunch of your dreams.

Course Breakfast, brunch

Cuisine Jewish, Russian

Keyword all purpose flour, authentic, butter, cheese, easy, eggs, foolproof, jam, Maslenitsa, milk, spring, traditional, winter

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 20

Calories 64kcal

Author Ksenia Prints

Ingredients

• 3 large eggs
• 3 cups liquid milk, water, or combination of 2 glasses of milk and one glass of water
• 1 Tbsp. Grapeseed oil olive oil or butter or coconut oil, melted
• 1 Tbsp. sugar more for sweet blintzes
• 1 pinch salt
• 2 cups flour or more, as needed (start with 1 cup if using only water)
• Butter as needed

Instructions

• Bring eggs to room temperature.
• Whisk together eggs and liquid until well combined. Add oil, sugar and salt. Continue whisking, gradually adding up to a cup of flour in small portions. Continue whisking until mixture is perfectly even and the consistency of yogurt or low-fat sour cream (should be easily pourable, but not watery).
• Place just a touch of butter at the bottom of a large plate. Set aside.
• Preheat a pan to medium-high heat - the pan should sizzle when you add in the oil! Add a teaspoon of oil or butter, and pour in ¼ cup of the the batter into the pan, tilt the pan and swirl it around to spread it thinly and evenly. The blintz should start cooking immediately! When the edges of the blintzes curl and bubbles appear, after about 2 minutes per side, use a thin spatula to flip it. Cook the blintz briefly on the other side, and remove from pan onto the buttered plate. Top the cooked blintz with a touch of butter. Repeat with remaining blintzes, and transfer the blintzes onto the plate. You can also fold cooked blintzes into triangles.
• (Please note that the first blintz rarely turns out; use this one to taste and correct the amount of sugar, flour or salt in your batter. If mixture is too watery to cook properly, add a bit more flour, 1 tablespoon at a time).
• You can also whizz the blintz batter in a blender or food processor to avoid any lumps.

Notes

You can also whizz the blintz batter in a blender or food processor to avoid any lumps. 

Nutrition

Calories: 64kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 90mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 36IU | Calcium: 6mg | Iron: 1mg

The post Traditional Russian Blintzes Recipe  appeared first on At the Immigrant's Table.

Sour cherry sauce is a condiment, a topping, a filling. But above all, it's a host of memories: some good, some bad, some painful. I use these cherries in my gluten free cherry cobbler and cherry sufganiyot.

My boyfriend loves black forest cake. He is undoubtedly thinking of the store-bought, maraschino cherry-laden, whipped cream-topped affair everyone envisions when they hear the name.

But I have something else in store.

It's a towering mess, my black forest cake. Layers of homemade whipped cream interchange with chocolate cake and sour cherries, six in total. The icing that surrounds the whole affair is a sour cream serenade, with rivers of blood-red sour cherry sauce trailing throughout. I have taken a spoon and drizzled it everywhere, dropping haphazard sour cherries in strategic spaces.

The cake looks like a murder of crows in a Hitchcock film, like Snow White's bloody lips on her pale face, like the glimpse of a real life killing I had once glimpsed on a site whose name I would rather forget. It is terrifying and messy and not at all what a cake made by a cheerful 20-year-old should look like.

And yet, when I present it to him, he pretends to like it with all the aplomb only a loving 32-year-old can muster.

When he cuts himself a slice, a spritz of crimson sour cherry sauce comes bursting out of the cake's inside. He looks at me for a moment, his eyebrows arched in surprise. Then he silently goes back to cutting the cake.

I am in my parents' kitchen on a Saturday. I am reeling from the pain of a break up from the black forest cake-loving man who was a constant companion for seven long years. The cacophony of songbirds outside is deafening, especially against the pounding hangover in my head, and the metallic taste in my mouth. There is glitter still on my arms and cleavage, glitter on the pants I threw on the floor as I stumbled home at 2am. Glitter on the chest of a man whose face I'd rather forget, have already forgotten. Glitter everywhere... Yet I don't remember there being glitter at the party I was at.

My parents just came back from a riveting game of tennis, or whatever it is that they do in the country club every Saturday. My mother is running around the kitchen, hastily throwing pots and pans onto the stovetop. She boils water, and throws some sour cherry vareniki in the pot.

I stand and watch them, little pockets of sour cherry sauce floating in a saucepan of water. Rivulets and whirpools spin all around them. There is so much movement in that little pot that it's almost enough to make me feel like the world is not coming to an end in my head. It is almost enough to make me feel strong.

Fifteen minutes later, lunch is served. I am the first to sit down, leaving a trail of glitter on the kitchen floor.

I dig my fork into a varenik, and sour cherry sauce come bursting out, its warm liquid stinging my hand and landing on the white t-shirt I am wearing, staining it an irrevocable, glaring red.

I look down at myself and sigh. I think for a moment of whether I should get up and change, or stop eating altogether, or go out on the street and lose myself completely in the crowds of people.

Then, my mother comes and sits down next to me. She rests her hand on top of mine, stroking my fingers gently, absentmindedly.

I smile and ignore the stain. I dig into my vareniki, letting the sour cherry juices dribble down my chin. I decide to stay here, with her and the sour cherry sauce, at least for today.

My grandmother rolls her blintzes tightly, like the fate of the world rests amongst their folds. They are golden and beautiful, brown in the spots where the butter kissed the dough for a bit longer than necessary. She always fries them in butter, even when she promises my cousin and I they're dairy-free. We know better than to believe her, yet we eat them anyway.

There is no boy I'm grieving over anymore. No hangover. No glitter. But there is sour cherry sauce inside my grandmother's blintzes. It pools over the tvorog filling, like little drops of blood over Snow White's lips and ivory skins. Its flavour is tart and sweet at the same time, a perfect balance against the crispy, doughy blintzes.

And there is a man by my side. I rest my hand on top of his, stroking his fingers gently, absentmindedly. He tucks into my grandmother's blintzes with tvorog and sour cherry sauce with the zeal usually maintained for doughnuts and chocolate and pixie dust. That some people save for black forest cake.

He loves sour cherry sauce almost as much as I do.

I think I'll keep him, at least for a while.

You can also serve this vegan cherry sauce with my favorite Pancakes without Milk recipe!

Find out what to do with sour cherry sauce on Monday - and if you're looking for last minute gifts, I've got you covered!

Recipe

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Sour cherry sauce

Tart and sweet Russian sour cherry sauce for blintzes, cake, pancakes, or just to eat with a spoon.

Course Condiment

Cuisine Russian

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 55kcal

Author Ksenia Prints

Ingredients

• 1 cup 300 g sour cherries, pitted - fresh, canned or jarred all work
• ¼ cup sour cherry juice or water
• 2 TBs sugar 3 TBs if using water
• 1 teaspoon cornstarch

Instructions

• Pour juice or water into a heavy saucepan. Add sugar and cornstarch and whisk until smooth. Bring to a boil over moderate heat and cook until slightly thickened, about a minute. Stir cherries and let cool.

Nutrition

Calories: 55kcal | Carbohydrates: 14g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 102mg | Fiber: 1g | Sugar: 12g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.2mg

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You know that friend who goes to the same restaurant for years and still orders the exact same meal every time? That's me with falafel. And not because I'm predictable, but because some foods never stop feeling like home.

For a few months, I lived in an apartment where I could smell everyone's dinner through the courtyard. Garlic from one window. Bread from another. Someone always seemed to be frying onions. I knew almost nothing about my neighbors, though I learned their cooking habits. Certain scents appeared so often that they became familiar, like seeing the same people on a morning walk.

This air fryer falafel brings me back to that place because it fills the house in much the same way. The cumin, coriander, garlic, and herbs drift into every room while the falafel crisps. My husband usually appears before I call everyone to the table, drawn in by the smell long before dinner is ready.

Falafel has deep roots across the Middle East, and in Israel, where I first learned how many ways it could become part of a meal rather than standing alone. Falafel shops tucked into busy streets served overflowing pitas with salads, pickles, and sauces, with people lingering long after they finished eating. I came home carrying those flavors with me.

While the falafel cooks, I rarely stand still. If time allows, I start a batch of my easy homemade pita bread recipe. There is something comforting about watching the dough puff in the oven, creating pockets ready for stuffing. Other evenings, I reach for leftover pita already tucked away in the freezer.

I almost always make a bowl of falafel-style Israeli cabbage salad alongside it. That crunchy cabbage, dressed simply and tossed until every strand softens slightly, reminds me of tiny salad bars that accompanied nearly every falafel plate I had in Israel.

When I want extra color, I add my mayo purple cabbage slaw. Lin loves the bright purple ribbons, and somehow they disappear from her plate faster than vegetables usually do. If there's already a container of buttered cabbage waiting in the refrigerator, it often finds its way onto the table too. Growing up around Russian and Ukrainian cooking taught me that cabbage always deserves another day and another purpose.

Each dish feels small on its own. Together, they create the kind of meal that stretches the evening. Someone reaches for another falafel. Someone tears another piece of pita. Conversation slows down. Plates stay on the table longer than expected.

Perhaps that is why I keep returning to air fryer falafel. Like a favorite restaurant order, it stays familiar while every evening around it changes a little.

Ingredients

Everything starts with dried chickpeas. I always use soaked dried chickpeas instead of canned because that's what gives air fryer falafel its texture. Canned chickpeas create a softer mixture that tends to fall apart, while soaked chickpeas keep the inside tender and slightly crumbly with a crisp exterior. I learned this after trying to shortcut the process years ago and ending up with patties that felt more like hummus balls. There really isn't a substitute here if you want traditional falafel.

Fresh cilantro gives falafel its characteristic green center and fresh flavor. I like using plenty of it because it reminds me of the falafel stands I visited in Israel, where you could tell from the first bite that herbs were treated generously. Flat-leaf parsley can replace some or all of the cilantro if you're cooking for someone who isn't fond of cilantro, though the flavor changes slightly.

A little chickpea flour helps hold everything together without making the inside heavy. I started adding it after a few batches that crumbled when I flipped them. If needed, oat flour can step in, though chickpea flour keeps the flavor more traditional.

See the recipe card for the full list and exact quantities.

How to Make Crispy Air Fryer Falafel Recipe

These air fryer falafel recipe come together with a few simple ingredients, though texture matters at every stage. The goal is a crisp exterior with a tender, herb-filled center. Paying attention to how the mixture looks and feels will help you get there. Here's how to make this recipe:

Preheat the Air Fryer

• Start by preheating the air fryer. A fully heated basket helps the falafel begin crisping right away instead of slowly drying out.
• Those few minutes make a difference, especially when you're trying to develop a golden crust without overcooking the inside.

Process the Ingredients

• Pulse in short bursts rather than letting the machine run continuously.
• The mixture should look coarse and slightly crumbly, almost like damp couscous or fine gravel.
  • You should still be able to distinguish tiny pieces of chickpea and herbs. If it turns smooth and creamy like hummus, the falafel will become dense and may struggle to hold their shape.
• As you process, scrape down the sides occasionally so pockets of onion or herbs don't remain unblended.

Chill the Falafel Mixture

• When properly chilled, the mixture feels firmer and easier to handle. It should hold together when squeezed in your hand without sticking excessively to your fingers. Skipping this resting period often leads to falafel that crack or fall apart during cooking.
• If the mixture still feels loose after chilling, don't panic. Different chickpeas absorb water differently, and a little extra resting time often solves the problem.

Shape Even-Sized Balls

• Lightly wet your hands before shaping the falafel. This prevents sticking and helps create smoother surfaces.

• They should feel compact enough to hold together without being tightly packed. Pressing too firmly can create a heavy interior, while loosely formed balls are more likely to break apart when flipped.

Prepare the Air Fryer Basket

• Lightly coat the basket with cooking spray before adding the falafel. This prevents sticking and makes turning them much easier later.
• Arrange the falafel in a single layer with some space between each one. Air circulation is what creates those crisp edges. Crowding the basket traps moisture and leads to softer falafel.

Cook Until the Exterior Begins to Brown

• Lightly spray the tops and begin air frying.
• As they cook, you'll notice the outside becoming slightly firmer and deeper in color. The surface may develop tiny cracks, which is completely normal. Resist the temptation to move them too early. They need time to set before being flipped.

Flip and Finish Cooking

• The finished falafel should feel lightly firm when pressed and have a deep golden-brown exterior. When broken open, the center should stay green from the herbs and remain tender rather than dry. If the interior looks dense or gray, the mixture was likely overprocessed.
• Every air fryer cooks a little differently, so trust the color and texture more than the clock. A few extra minutes may be needed if your air fryer runs cooler.

Serve While Still Hot

• I like serving them with tzatziki, tucked inside homemade pita, alongside a bowl of falafel-style Israeli cabbage salad or some purple cabbage slaw. The fresh vegetables and sauces balance the earthy spices and turn a handful of falafel into the kind of meal that keeps everyone reaching for one more.

Storage

Store leftover air fryer falafel in an airtight container in the refrigerator for up to 4 days. They soften slightly over time, though a few minutes in the air fryer will bring back their crisp exterior better than the microwave.

For longer storage, freeze cooked falafel in a freezer-safe container for up to 3 months. Reheat straight from frozen in the air fryer until hot and crisp. You can also refrigerate the uncooked falafel mixture for up to 2 days or freeze it for later. Thaw overnight in the refrigerator before shaping and cooking.

FAQs

Recipe

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Air Fryer Falafel

Air fryer falafel with crisp edges, tender centers, and Middle Eastern flavors perfect for pita and fresh salads.

Course Main Course

Cuisine Middle Eastern

Keyword Air Fryer Falafel

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Soak Time 6 hours hours

Total Time 7 hours hours

Calories 877kcal

Author Ksenia Prints

Equipment

• Air fryer
• Food processor
• Large bowl
• Measuring spoons
• Cutting Board
• Knife
• Silicone spatula or spoon

Ingredients

• 1 cup dried chickpeas soaked for 6 hours or overnight
• 2-3 garlic cloves
• 1 small onion chopped
• 1 cup cilantro leaves
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• 2 tablespoons chickpea flour
• ½ teaspoon baking powder
• Salt and black pepper to taste

Instructions

Preheat the Air Fryer

• Preheat the air fryer to 400°F for 5 minutes. Starting with a hot basket helps the falafel develop a crisp exterior instead of drying out.

Make the Falafel Mixture

• Add the soaked chickpeas, onion, garlic, cilantro, cumin, coriander, cayenne, chickpea flour, baking powder, salt, and pepper to a food processor.
• Pulse several times until the mixture looks coarse and slightly crumbly. It should resemble damp couscous rather than hummus. Tiny pieces of herbs and chickpeas should still be visible.

Chill the Mixture

• Transfer the mixture to a bowl, cover, and refrigerate for 45-60 minutes.
• As it rests, the flavors settle and the mixture becomes firmer and easier to shape.

Shape the Falafel

• With lightly wet hands, form the mixture into evenly sized balls.
• They should feel compact enough to hold together without being tightly packed. Aim for about 1½ inches across for even cooking.

Lightly spray the air fryer basket with cooking spray.

• Arrange the falafel in a single layer, leaving a little space between each one so hot air can circulate freely.

Cook the First Side

• Lightly spray the tops and air fry at 350°F for 8 minutes.
• The outside should begin turning golden and feel slightly firm. Small cracks on the surface are completely normal.

Flip and Finish Cooking

• Carefully turn the falafel and continue cooking for another 6-7 minutes.
• When done, the exterior should be deep golden brown and crisp, while the center remains tender and bright green from the herbs.

Serve

• Serve the falafel hot with tzatziki, tahini sauce, or hummus.
• They're especially good tucked inside homemade pita alongside Falafel-Style Israeli Cabbage Salad or Mayo Purple Cabbage Slaw.

Nutrition

Calories: 877kcal | Carbohydrates: 148g | Protein: 45g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 291mg | Potassium: 2308mg | Fiber: 42g | Sugar: 28g | Vitamin A: 2106IU | Vitamin C: 25mg | Calcium: 450mg | Iron: 18mg

The post Crispy Air Fryer Falafel Recipe appeared first on At the Immigrant's Table.

Memories of Lavash Bread

As I walk into my favourite Middle Eastern bakery in Beer Sheva, my nostrils are immediately filled with the smell of toasted sesame and almonds.

All around me are mounds of treats: sweets drizzled with so much honey they are sticking to the platter, baklava bursting with ground pistachios, warm, fluffy pitas just freshly taken out of the oven.

But I usually walk past all that, my mind focused on one thing: the lavash bread.

What are Lavash crackers?

Whether it is spelled lavash bread or lavosh bread, this Middle Eastern bread is essentially a yeast-free work of art.

Lavash is an Armenian bread that is made without yeast, and sprinkled with sesame seeds and zaatar (if you are unable to locate it, Iraqi or bedouin coal-fired pitas are a great substitute).

For those abstaining from commercial yeast due to a Candida-friendly diet, lavash is a godsend: it's a soft, delicious creation that is fragrant with all the familiar scents of bread, but without any of the associated stomach pains.

When to serve Lavash crackers?

I love serving lavash bread during al-fresco dinners with family. Letting everyone rip into the large pieces of bread, tearing out a part for themselves, crumbs flying everywhere.

The look of joy and satisfaction as you see the bread pulling apart.

The gleeful abandon that only comes from doing something with your hands, from breaking the rules a bit.

But for when company comes over for drinks, I fink that the traditional lavash bread can be a bit much.

The crumbs I embrace on my parents' porch, where the pigeons and neighbourhood cats roam freely, are not so welcome of the floor of my little Montreal apartment.

Nor am I able to eat gluten anymore, another sad loss in the great scheme of dietary restrictions.

Adapting Lavash bread into gluten free lavosh crackers

So instead, for this holiday season, I baked a batch of gluten-free almond lavosh crackers.

Similar to their bready counterparts, I prefer to bake my lavosh crackers as one long circle that is later broken into shards; it brings just a bit of the same devil-may-care attitude to my holiday dinner parties as it did to those al-fresco family lunches.

I top my gluten free lavash crackers with almonds in place of sesame seeds, but you can do either.

But if you prefer your look a bit neater, you can cut the crackers before baking.

What's special about these gluten free lavosh crackers?

These gluten free crackers are:

• Gluten free
• Thin
• Crispy
• Delicious - with some salt and seasonings
• Crunchy
• Easy to make
• Ready in under 30 minutes
• Customizable
• Authentic Middle Eastern food
• Vegan (just omit the egg wash)

Ingredients

• gluten free flour mix - Gluten free flour mixes have come a long way since the rise of gluten free baking! King Arthur makes a lovely gluten free 1:1 blend. Bob's Red Mill 1:1 Gluten Free Flour, or the Thomas Keller Cup4Cup blend is also recommended. The best approach is finding one you like, ensuring it has xanthan gum in the ingredients, and trying it out! If your favourite GF blend doesn't contain xanthan gum or psyllium husk, add ½ teaspoon of either one
• salt
• sugar
• warm water - make sure it is warm though. You can use boiled water with a bit of cold water, a 50/50 ratio.
• olive oil - this adds a vegan fat to the dough
• egg - you can also use a vegan egg replacer like JUST egg or flax eggs.
• slivered almonds - used for topping these gluten free lavosh crackers. You can also use sesame seeds and zaatar instead.

See recipe card for exact quantities.

How to make gluten-free lavosh crackers

Preheat the oven to 350F (175C). Line two trays with baking parchment. Flour a working area.

Make gluten free dough mix

In a bowl, combine flour, salt and sugar and stir with a fork stir to combine. In a separate bowl, combine warm water, oil and egg and add to the flour mix. Using a fork, mix these until combined fully.

Knead gently in bowl for about 30 seconds, until dough comes together.

Roll into a thin large lavosh bread

Lightly flour your working surface. Divide the dough into four pieces. Roll these out with the rolling pin (if you are looking for more uniform, even crackers, cut these into any desired cracker shape - traditional lavosh crackers are bigger, to allow for more scooping).

Once you have your desired shapes, sprinkle with slivered almonds and brush with an egg wash.

Bake gluten-free lavash crackers

Bake until golden in a preheated 350F oven. The smaller your pieces, the quicker they will cook through; a whole round will take 15-20 minutes, while small rectangles require 10-15 minutes. If you cooked a whole round, break it into desired pieces as soon as it's cool enough to handle.

Cool completely and store in an airtight container. Serve with a Middle Eastern appetizer platter or your favorite middle eastern dips.

What to serve with lavash crackers?

Crackly thin and sprinkled with a generous helping of almonds, these gluten-free almond lavosh crackers go beautifully with labaneh, hummus and all manner of Middle Eastern dips like baba ghanoush or za'aluk. They won't give anyone a stomach ache, and will look beautiful on your holiday dinner party table.

For a non middle eastern dip, i like to serve it with cowboy caviar dip.

And sometimes, when no one is watching, I take a piece of a lavosh cracker in my hand and break it, letting the crumbs fall on the floor... For old times' sake.

FAQ

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Gluten-free lavosh crackers with almonds

Crackly thin and sprinkled with a generous helping of almonds, these gluten-free almond lavosh crackers go beautifully with labaneh, hummus and all manner of Middle Eastern spreads.

Course Appetizer, Bread

Cuisine armenian, Israeli, Middle Eastern

Keyword almonds, bread, crackers, fall, gluten-free, olive oil, sesame seeds, spring, summer, vegan, winter, zaatar

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 crackers

Calories 163kcal

Author Ksenia Prints

Equipment

• Baking sheet
• Rolling Pin
• Pastry brush

Ingredients

• 2 cups gluten free flour blend if your favourite GF blend doesn't contain xanthan gum or psyllium husk, add ½ teaspoon of either one
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ c warm water
• ⅓ cup olive oil
• 1 egg or egg replacer
• 2 TBs slivered almonds
• Egg wash 1 egg mixed with a bit of water

Instructions

• Preheat the oven to 350F (175C). Line two trays with baking parchment. Flour a working area.
• In a bowl, combine flour, salt and sugar and stir with a fork stir to combine. In a separate bowl, combine warm water, oil and egg and add to the flour mix. Using a fork, mix these until combined fully.
• Knead gently in bowl for about 30 seconds, until dough comes together.
• Lightly flour your working surface. Divide the dough into four pieces. Roll these out with the rolling pin (if you are looking for more uniform, even crackers, cut these into any desired cracker shape - traditional lavosh crackers are bigger, to allow for more scooping). Once you have your desired shapes, sprinkle with slivered almonds and brush with an egg wash.
• Bake until golden in a preheated 350F oven. The smaller your pieces, the quicker they will cook through; a whole round will take 15-20 minutes, while small rectangles require 10-15 minutes. If you cooked a whole round, break it into desired pieces as soon as it's cool enough to handle.
• Cool completely and store in an airtight container. Serve with a Middle Eastern appetizer platter.

Notes

Instead of almonds, you can also top these gluten free crackers with sesame seeds and zaatar for a more traditional topping.

Nutrition

Calories: 163kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 240mg | Potassium: 19mg | Fiber: 3g | Sugar: 1g | Vitamin A: 24IU | Calcium: 24mg | Iron: 1mg

The post Gluten-Free Lavosh Crackers appeared first on At the Immigrant's Table.

At first, it's the smell that draws me in. Rich and layered, it reminds me of chocolate and bonefires and early cool mornings when everything around you is just waking up. Then, it's the sight - black and shiny, with a perfect layer of crema on top that hints at the secrets within. The taste is the last thing that hits me, but it's what seals the deal - creamy and strong and resolute.

Good coffee is like a long-lost lover, your stomach contorting in anticipation each time you lay your eyes on him. And your first kiss - that first sip you take from a cup - is like a tall glass of water on a parching summer's day.

I love coffee. I try not to love it so much, because I know it's not so good for me, the oily black gold causing my stomach to clench in more ways than just anticipation. I also hate the way it makes me feel - jittery and happy and motivated at first, but then, very quickly, as exhausted and drawn out as a night-shift worker.

Yet I can't refuse its siren call. In the early morning, as I am getting ready to go to work, I make myself a cup of latte in our Nespresso machine. Then at work, I'll often get another cappuccino in the afternoon, letting its foam envelop me in a cocoon of warmth, melting away the stress of the waking hours. In coffee shops, I get a cappuccino or a cortado, letting myself splurge on the extra splash of milk. In Israel, I always ask my mom to brew me some of her famous mud coffee - with cardamom and sugar, it's the best cup of joe I could possibly imagine.

So when one of my favourite bloggers, Kimberly of The Little Plantation, asked me to participate in a very special blog party promoting Malawian coffee, I didn't have to think twice. Malawi is one of the lesser known coffee-producing regions in the world; this is despite the fact that most of the coffee that comes from Malawi is fair  trade and of high calibre. In a world where so much of the products we buy are sourced in questionable ways and through questionable means, the opportunity to support such worthwhile coffee is one I wholeheartedly endorse.

I knew right away that I wanted my recipe to bring together coffee and cardamom, two of my favourite flavours. And in honour of Chanukah, the Jewish festival of light, I decided to try my hand at preparing gluten-free sufganiyot with cardamom coffee cream. And after several tries, I am proud to present to you my dessert of choice for this Jewish holiday season (the sufganiyot recipe is adapted from this great recipe for gluten-free donuts from the Culintary Institute of America).

Coffee lends itself beautifully to desserts, its bitterness highlighting the sweet undertones of sugar and spice. In these gluten-free sufganiyot with cardamom coffee cream, the coffee is paired with gently sweetened cream and piped into freshly fried Jewish donuts. The result is a decadent affair with cream, coffee, and a gentle dusting of icing sugar.

If you're looking to try some Malawian coffee yourself, I bought my single-origin Malawian beans from San Diego Coffee on Amazon. You can also source Malawian coffee from Toms and Igourmet in the U.S., or from Coffee Direct in the UK (there's even a 20 per cent discount code for readers of this post - just use #loveMalawicoffee when you purchase from this site! Valid until Dec 31).

If you are as big of coffee fans as I am, check out these other great recipes showcasing Malawian coffee.

Winter Spices Coffee Cake by Twigg Studios

Coffee Crunch Chocolate Mousse by Bettina's Kitchen

Vegan Malawi Coffee ice cream with salted caramel swirl by The Little Plantation

Christmas Coffee and Vanilla Eggnog by Marrbell

Tofu Skewers with Chocolate Coffee Sauce from Jenny Mustard

Coffee and Hazelnut Buns with Orange Icing by Mademoiselle Poirot

Cream of Celeriac with Coffee Drizzle by Plants on your plate

Zabaione al Caffé by Life Love Food

Coffee blondies with homemade nutella (vegan, gf) by The Green Life

Salted Chocolate Mocha Cupcakes from Wife Mama Foodie

Coffee Brownies (gf) by The Full Helping

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Gluten-free sufganiyot with cardamom coffee cream

In these gluten-free sufganiyot with cardamom coffee cream, the coffee is paired with gently sweetened cream and piped into freshly fried Jewish donuts. The result is a decadent affair with cream, coffee, and a gentle dusting of icing sugar.

Course Dessert

Cuisine Jewish

Keyword sufganiyot

Prep Time 1 hour hour 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours

Servings 8

Calories 458kcal

Author Ksenia Prints

Ingredients

For sufganiyot:

• 1¼ cups white rice flour
• 1 cup granulated sugar
• ⅞ cup potato starch or corn starch
• ½ cup tapioca starch
• ½ cup plus 1 tablespoon chickpea flour or soy flour
• 4 teaspoons xanthan gum or psyllium husk
• 1 teaspoon salt
• 1 ¾ teaspoons baking powder
• 7 ½ teaspoons instant dry yeast
• 1 ¼ cups warm milk of choice or water
• 1 ½ sticks unsalted butter melted
• 2 large eggs lightly beaten
• 4 cups vegetable oil or more
• Extra sugar powdered sugar or cinnamon, optional

For coffee cardamom cream:

• 500 ml whipping cream
• ⅛ cup cold strong brewed Malawi coffee use 2 TBs to brew this amount
• ½ teaspoon cardamom
• 1 TB sugar

Instructions

• Place rice flour, granulated sugar, potato starch, tapioca starch, chickpea flour, xanthan gum, salt, baking powder and dry yeast in a large bowl. Beat briefly with a mixer or whisk to combine.
• Add milk, melted butter and eggs to dry ingredients. Beat for 5 minutes at medium speed.
• Let dough rest for 20 minutes in a warm, draft-free area.
• Cut 5x5-inch squares of parchment paper, and spray them with oil spray. Arrange each square in a muffin tin (it's ok if it's not perfect). Spoon dough into each parchment square, trying to shape it like a ball. Let proof for 20 minutes in a warm, humid environment.
• In a deep pot or electric fryer, heat oil over medium heat until oil reaches 350 degrees, and a bit of dough you flick into the oil immediately start to cook. Gently slide 2 donut sheets into the oil and fry 4 to 6 minutes or until golden brown. Use a slotted spoon to remove the paper and gently turn donuts. Cook another 2 to 3 minutes. Remove to a tray lined with several sheets of paper towels.
• Prepare cream: beat whipping cream until it can hold stiff peaks. Slowly add sugar and cold coffee, 1 teaspoon at a time, continuing to whisk to incorporate (make sure the coffee is cold! Adding hot coffee will curdle your cream).
• When sufganiyot have cooled a bit, cut them in half and spoon cardamom coffee cream. Sprinkle sufganiyot with powdered sugar.

Nutrition

Calories: 458kcal | Carbohydrates: 54g | Protein: 7g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 485mg | Potassium: 344mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1050IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

The post Gluten-free sufganiyot with cardamom coffee cream {GF} appeared first on At the Immigrant's Table.

Russian cuisine is as well known for its pastries as the French - and medovik cake is its gateway drug. My gluten-free medovik is a scrumptious Russian torte with layers of crispy thin pastry, decadent mascarpone cream with honey and fresh fruit. If you've never had Russian tortes before, you're in for a treat!

This post is a partnership with Baker's Secret, but all opinions expressed here are my own. Please consider supporting the brands that make this blog possible.

Russian tortes, a family affair

Before every holiday, my grandmother wouldn't answer her phone for a couple of days. In person, conversations with her were a distracted affair, full of silences and muffled answers, and could only be conducted in her apartment.

And the reason for that was cake.

Because you see, every holiday my grandmother would slave away for hours in order to create a magnificent Russian layer cake. She would bake the dough and whip the cream, carefully select her ingredients and marinade all of her fruits. This took hours, and usually days.

One year the result was Napoleon, a thousand-layers creatio of cream and crinkly-thin layers. Another it was be her peach and sour cream roll up. And often times, it was medovik.

Childhood memories of my grandmother's Medovik

My grandmother's medovik is a traditional Russian layered cake. Each cake layer is baked separately to a gentle crisp, laced with honey and eggs. Then it is topped with a generous helping of heavy sour cream, mixed with sugar. The whole thing is put together and sprinkled with more crumbs, and allowed to rest for at least a day.

Medovik is an incredible, decadent affair that needs time - time to be baked, time to be assembled, time to rest - and most importantly, time to enjoy.

Today, my grandmother is 81. She no longer makes cakes for every holiday. Now, she waits for extra special occasions - my visits, Russian New Year's Eve, her birthday. When she does bake, her cakes are no longer as elaborate, though Napoleon, my favourite, still makes common appearances.

Her hands are calloused, and there are age spots on her face. Walking too long tires her out, though conversations can go on for hours. At times, these are distracted affairs that diverge on many tangents.

But her mind is as sharp as ever, honed every Sunday night on Russian trivia game shows (Chto Gde Kogda, anyone?) and through constant reading.

And her cakes are just as delicious.

A modernized, gluten-free medovik

This is my version of my grandmother's Russian medovik - a gluten-free, scrumptious cake with layers of crispy thin pastry, decadent mascarpone cream and fresh figs and pomegranates. It's decadent, but without refined white flour, less sugar than its traditional Russian counterparts and the tanginess of mascarpone, you could feel slightly more wholesome about the whole thing.

Good baking starts with good pans

And to help you bake it, I'm even hosting a giveaway! Because this cake is baked in layers, it helps to have a few pans on hand. I used my favourite Baker's Secret baking set, which includes a sheet cake pan, a loaf pan, a 9-inch square cake pan and a good ol' baking sheet. To shape my layers, I used a Baker's Secret 8-inch round cake pan, whose lovely red colour later served as a beautiful serving tray on which to present my cake.

If you'll excuse the pun, Baker's Secret held the secret to baking my layers with little fuss.

And now, you could also win an 8″ Baker's Secret Square Cake Pan, delivered directly to your doorstep just in time for all that holiday baking. Just enter below!

For more dessert recipes, try my gluten-free peach cobbler or no bake chocolate pistachio cake.

Whether you use your new Baker's Secret cake pan to bake my medovik, or to create a family favourite of your very own, I'm sure you're going to have a lovely time with it.

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Fig and honey medovik - a gluten-free Russian layer cake (and a GIVEAWAY)

A gluten-free layered Russian fig and honey cake (medovik) - a scrumptious cake with layers of crispy thin pastry, decadent mascarpone cream and fresh fruit.

Course Dessert

Cuisine Russian

Keyword honey cake, medovik

Prep Time 1 day day

Cook Time 40 minutes minutes

Total Time 1 day day 40 minutes minutes

Servings 8

Calories 697kcal

Author Ksenia Prints

Ingredients

For layers

• 2 eggs
• 1 cup sugar
• 2 tablespoon honey
• 100 g butter
• 2.5 cups gluten-free flour mix if you're not gluten-free, you can use regular flour in the same ratio
• 2 tablespoon baking powder

Honey Mascarpone cream:

• 2 cups mascarpone
• ⅔ cup heavy whipping cream
• ¼ cup sugar
• 1 tablespoon honey
• Fresh figs
• Fresh pomegranate seeds

Instructions

• Combine eggs, sugar, honey and butter in a bain marie (a mixing bowl placed over a gently boiling of water). Mix well, stirring until oil has fully dissolved. Add flour and baking powder and stir until a ball of dough forms (do not overmix).
• Remove dough from bowl, and knead a few times until dough can be shaped. Wrap in plastic wrap and chill in fridge for 12 hours.
• Once chilled, flour your work surface and Preheat oven to 350F (180C). Roll out dough into 5-6 circles of about ¾ inch thick (you can use a cake pan to measure out your circles). Dough will be very hard to work with at first, but it will get easier as dough warms up.
• Bake each layer on a separate baking sheet for 7 minutes, and let cool on a wire rack. Stack the cakes on top of each other and even out the sides, removing all the extra cut dough so the cakes look good layered on top of each other.
• Combine all ingredients for honey mascarpone cream. Whip together until mixture holds stiff peaks.
• Smear about 3 tablespoons of cream between each two layers. Use half of remaining cream and do a full coating of a "crumb layer" around the cake (the first layer of frosting; doesn't need to be perfect). Let chill for a couple of hours, preferably overnight. Use the remaining cream to do a second and final layer of icing. Cake can be served immediately, or allowed to rest for a few hours for cream to set.
• Decorate the top with fresh figs and pomegranate seeds. Serve to oohs and ahhs.

Nutrition

Calories: 697kcal | Carbohydrates: 67g | Protein: 10g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 146mg | Sodium: 451mg | Potassium: 42mg | Fiber: 4g | Sugar: 40g | Vitamin A: 1451IU | Vitamin C: 0.2mg | Calcium: 303mg | Iron: 2mg

The post Gluten-Free Medovik (Fig And Honey Russian Layer Cake) appeared first on At the Immigrant's Table.

Despite having been a vegetarian and a cook for most of my life, I am ashamed to say I have never made granola bars. The most basic of baking tasks has actually eluded me for the longest time, perhaps because the most basic is often the hardest to get precisely right. But with these pear chocolate granola bars, friends, I am happy to say I've come a step closer to being a fully fledged cook.

When I first picked up the package of organic Multi Nature granola from NaturSource, I knew right away I wanted to remedy my cooking deficiency and make granola bars, the most hippie of homemade baked goods. I had all these ideas about what to put in my  granola bars. Visions of pistachios and dried cranberries came to me, though blackberry-sage-white chocolate was also strangely appealing. The fall's pumpkin purees and ginger shavings seemed interesting. There were so many possibilities!

But then, I tasted the granola clusters themselves. Natursouce's organic Multi Nature granola blend is so delicate, so precise, that it actually felt like it would be a crime to obfuscate it with strange combinations. So I had to rethink the whole thing... And while doing so, I ate nearly the entire bag.

And then it was Thursday night, and I was severely running out of time to put this recipe together. As my eyes swept across my kitchen, I glanced some beautiful local pears that I'v used in my gluten free quiche with pear and brie, leftover from last week's experiments for another publication (wait until you see what I made with them!). My mind went back to the chocolate-pear strudel I made for this space what feels like aeons ago, and I realized that I had to have that flavour combination once more.

For inspiration on how to put my first granola bars together, I turned to my ol' trusty . Amidst its pages of healthy, delicious vegan goodness I found Angela Liddon's recipe for her glo bars. Simple, wholesome, and without any cooking involved (at least in the version I was going for), these seemed like the perfect fit. But alas, my pantry was sadly devoid of brown rice syrup, or even almond butter. It seemed like I was destined to be denied delicious granola bars.

No matter! I was not going to let the lack of ingredients bring me down. Some experimentation later, I was happily gnawing away on protein-rich, sweet, chewy pear chocolate granola bars with a dark drizzle on top. If you have some brown rice syrup, that would be great in place of the honey - and would then make these bars wholly vegan. And though I will not dare to claim these are strictly healthy, I will honestly tell you - they are seriously delicious, and would make an only slightly-guilty breakfast.

And now, onto the Friday links!

• Though I do not live in America, and therefore will not be celebrating Thanksgiving, for some reason I've been obsessing about gluten-free and vegan pies.
• Speaking of pies, as much as I love my shortening-pie crust (LINK), I've been trying to move away from having to buy an ingredient I never use otherwise. These tips for an all-butter pie crust are a step in the right direction.
• Reading this really moved me, and I genuinely think the tune is excellent. I couldn't compose that at age 28, let alone as a child.
• Being lactose-intolerant, I've never made horchata. But thanks to Vampire Weekend, I've been obsessed with tasting this sweet, milky concotion for years. This vegan version brings me a step closer to achieving my nirvana.

• 

  This is one of the more stunning blogs I've come across lately, food-related or not.
• The lone Canadian who took on Trader Joe's.
• I'm enamoured with this real-life, sustainable hobbit lair - but why don't they live there anymore?...
• Reading  while trying to put together a Jewish cooking school project is not advisable (though it is also encouraging at times, and hey - her school worked!).

Have a great weekend!

P.S. - This is a sponsored post, but all opinions expressed here are my own. I am proud to support a local, family-owned business whose product I truly appreciate, and I thank you for supporting my sponsors.

P.S. - This is a sponsored post, but all opinions expressed here are my own. I am proud to support a local, family-owned business whose product I truly appreciate, and I thank you for supporting my sponsors.

Liked this post? Share it with your friends! For more At the Immigrant's Table, follow me on Facebook, Instagram, Pinterest, Bloglovin', or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don't forget to tag it #immigrantstable @immigrantstable!

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Pear chocolate granola bars

These pear chocolate granola bars are not too sweet, not too nutty, and just gooey and chewy enough. Made with plenty of tahini, they are a healthy(ish) protein snack for when you're short on time - and they're easily veganized.

Course Dessert, Snack

Keyword chocolate granola bars, Pear chocolate granola bars

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 269kcal

Author Ksenia Prints

Equipment

• 1 9x9 inch square pan lined with parchment paper

Ingredients

• 3 cups granola
• ½ cup raw whole-grain tahini regular raw tahini will do just fine
• ¼ cup honey if you are vegan, or you have brown rice syrup, use that instead
• 2 TBs coconut oil
• 2 pears chopped
• ½ ounce vegan dark chocolate
• 1 teaspoon coconut oil for melting the chocolate

Instructions

• Line a 9x9 inch square pan with parchment paper, cutting the sides to allow it to fold neatly into the square (or just use two pieces of parchment paper, one going each way - this will make it easier to slide the bars out). Oil pan well.
• In a small saucepan, stir together tahini, coconut oil and honey (or brown rice syrup). Cook over medium heat just until the mixture softens and bubbles a bit, enough to stir it into a cohesive syrup.
• Chop pears into small pieces (no need to peel).
• In a large bowl, mix together the granola and pears. Pour the syrup over the oat mixture and stir well to combine, taking care not to bruise the pears too much. Try to form patties - you want to make sure the mixture sticks together.
• In microwave or using the double broiler method, melt ½ an ounce of chocolate with 1 teaspoon coconut oil. Mix well to combine.
• Pour the granola mixture into the pan, using lightly wet hands and a spatula to pat it down into place evenly. Drizzle chocolate mixture over it, creating a loose zig-zag shape.
• Place the pan in the freezer for 10-20 minutes, just until firm (if you forget about it and leave it overnight, nothing will happen).
• With the help of the parchment paper, lift the hardened granola square out of the pan. Slice the square into bars.
• To keep, wrap the bars individually in plastic wrap or foil and store in an airtight container in the fridge. They will keep beautifully in the fridge for a couple of weeks, or about a month in the freezer.

Nutrition

Calories: 269kcal | Carbohydrates: 34g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 0.04mg | Sodium: 14mg | Potassium: 211mg | Fiber: 3g | Sugar: 15g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg

The post Pear chocolate granola bars and the Friday link round-up appeared first on At the Immigrant's Table.

I'm just going to go ahead and say it: apple crisp is a classic comforting fall dessert, but it can often be dry and cloying. A baker's test is to strike the perfect balance between a healthy, gluten-free oat topping and a filling that is just sweet enough, juicy and syrupy while still clearly tasting of apples. This healthy apple crisp recipe manages to do all that while remaining gluten-free and vegan. What more could you ask for out of life?

This recipe for healthy apple crisp bars is a lighter version of apple crisp that's both gluten-free and vegan and topped with a drizzle of delicious (and optional) caramel sauce. The apple filling is sweetened with maple syrup, and the crisp topping is made with gluten-free rolled oats, almond flour and coconut oil, sweetened with dates and seasoned with cinnamon.

This easy, healthy fall dessert is comforting and easy to put together, tasting of sweet apple cinnamon goodness. The gluten-free and vegan ingredients make it suitable for those with dietary restrictions. Enjoy this special treat during the fall season! 

How to Turn Classic Apple Crisp into Healthy Apple Crisp

There's nothing quite like an apple dessert in autumn. You guys know by now that I love Quebec apple picking. This province celebrates apple season, from Quebec cider to glorious baked goods! 

And I've got the apple recipes to prove it! From apple pie and apple cake for dessert to apple cranberry muffins and pancakes with caramelized apples for breakfast, it's hard to beat an apple dish. Even though I love the classic apple crisp as much as the next gal, I sometimes wish the recipes involved a bit less sugar and were easy to fit into a gluten-free or vegan diet. So, after a lot of trial and error, I came up with my favorite formula.

With just a few ingredient swaps and modifications, I created these healthy apple crisp bars that contain all of the joy of apple crisp in a healthier package. 

What is special about this healthy apple crisp?

I am confident you're going to fall for this healthy apple crisp for a few reasons:

• Firstly, it is naturally sweetened with dates and maple syrup, which adds a natural and wholesome sweetness to the dish. This makes it a great option for those who want to indulge in a dessert without using refined sugars.
• Perfect filling to topping ratio. The apple mixture is thick and luscious, with just the right sweetness and tartness. I found that the best way to get the perfect filling to topping relation in a crisp is to add a bottom. This makes it easier to lift, eat and cut into apple crisp bars, if desired.
• Apple crisp bars. Have I mentioned this dessert holds together well enough to be cut into bars? Because it does, and these apple bars are glorious!
• The crunchy base and oat topping is made with almond flour and gluten-free oats, giving it a crispy texture and a nutty flavor. It adds a satisfying contrast to the soft and juicy apples.
• To take this dessert to another level, serve this apple crisp with an optional caramel sauce . This adds a creamy and velvety touch, making it a truly indulgent and irresistible dessert. Whether you are looking for a guilt-free treat or simply want to savor the flavors of autumn, this healthy apple crisp is an excellent choice. 

INGREDIENTS YOU NEED to make this Healthy Apple Crisp

• Gluten-free oats - Oats are a hearty whole grain that add texture and nutrition to baked goods. They contain fiber, vitamins, and minerals.
• Almond flour - Almond flour is a nutritious alternative to wheat flour, and adds subtle flavor and protein to recipes. For another gluten free recipe that uses almond flour, I recommend my gluten free chocolate chip banana bread.
• Apples - Crisp, sweet apples are the perfect base for this dessert. Their natural pectin helps the topping stick together.
• Dates - Dates have a natural sweetness that's complex and irresistible. They're also packed with fiber and antioxidants. 
• Cinnamon - Warm, aromatic cinnamon pairs beautifully with apples. It also contains antioxidant compounds that may help control blood sugar levels.
• Oats - I love using oats in baked goods because they deliver a nice texture, as well as an extra dose of fiber and vitamins like Manganese.
• Coconut oil - Not only is coconut a wonderful vegan alternative in cooking and baking, but it also contains tons of antioxidants as well. 
• Vegan caramel sauce (optional) - A luscious, creamy topping that adds further decadence without dairy or refined sugar.

See recipe cards for exact quantities.

Equipment

• A baking pan (Preferably 8x8)
• Parchment paper
• Mixing bowls
• Small saucepan

How to Make Healthy Apple Crisp

Preparing the Base

To make the base, preheat the oven to 375°F and spray a 9x9 inch baking pan with oil. In a food processor, mix ½ cup gluten-free oats, ¼ cup almond flour, and 1 teaspoon cinnamon. Pulse until crumbly, about 30 seconds. Transfer the mixture to the prepared pan and use your fingers to press it evenly into the bottom.

Adding the Filling

For the filling, slice 5 apples and toss them in a bowl with 2 tablespoons maple syrup and 1 teaspoon cinnamon. Spread the coated apples evenly over the base.

Topping it Off 

To prepare the topping, add ½ cup oats, ⅛ cup almond flour, ¼ cup dates, 1 teaspoon cinnamon, and 2 tablespoons coconut oil to the food processor. Pulse until the mixture resembles coarse crumbs, about 1 minute. Sprinkle the topping evenly over the filled apples. Drizzle the remaining 2 tablespoons coconut oil over the topping.

Baking and Serving

Bake for 30 minutes, or until the topping is golden brown. Allow to cool completely before serving, about 2 hours.

Top with vegan caramel sauce for extra decadence

If desired, serve each piece with a dollop of vegan caramel sauce. Enjoy!

Storage

Once the apple crisp bars have completely cooled, you can store them in an airtight container in the refrigerator for up to five days. It's helpful to store the bars in a single layer or to layer parchment paper in between, since they may stick together slightly. 

Freezing Instructions

Once the apple crisp bars have completely cooled, you can store them in an airtight container in the refrigerator for up to five days. It's helpful to store the bars in a single layer or to layer parchment paper in between, since they may stick together slightly. The bars can also be frozen for up to one month.

Variations

• Swap the Apples - You can change out the Granny Smith apples for another apple variety if you prefer. Honeycrisp apples, Golden Delicious, or even Braeburn apples would make a nice substitution.
• Glaze - Instead of a caramel sauce drizzle, experiment with other types of sweet toppings. A powdered sugar glaze, for example, made from powdered sugar and the milk of your choice would be an excellent dessert drizzle. My protein chocolate sauce would also work here for a healthy chocolate twist. You can also drizzle a bit of homemade date syrup to bring out the flavors of the dates in the bars.

Frequently Asked Questions

Recommended Dishes

Celebrate fall flavors with these autumnal recipes:

• Apple and hummus pita bread
• Middle Eastern spiced butternut squash pickles
• Indian-style Okra curry recipe
• Middle Eastern spiced cauliflower soup with caramelized onions and raisins

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Clean and Healthy Apple Crisp Recipe (gluten free, vegan)

Try this healthy apple crisp recipe for a guilt-free dessert. It's the perfect fall dessert with fresh apples and a crunchy oat topping. 

Course Dessert

Cuisine American

Keyword healthy apple crisp

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 9 servings

Calories 69kcal

Author Ksenia Prints

Equipment

• 9x9 baking dish
• Food processor

Ingredients

• 1 cup gluten-free oats
• ¼ + ⅛ cup almond flour
• 5 apples sliced
• ¼ cup dates
• 2 tablespoon maple syrup
• 6 tablespoon cup coconut oil
• Vegan caramel sauce optional

Instructions

• Preheat oven to 375°F. Spray a 9x9 square baking pan with oil spray.
• Make the bottom layer: In a food processor, mix ½ cup oats, ¼ cup almond flour, 1 teaspoon cinnamon with 2 tablespoon coconut oil until crumbly. Press into the bottom of prepared baking pan.
• Toss apple slices with 2 tablespoon maple syrup and spread over bottom layer.
• Make the topping layer: In a food processor, mix ½ cup oats, ⅛ cup almond flour, ¼ cup dates, 1 teaspoon cinnamon and 2 tablespoon coconut oil until crumbly. Sprinkle over apples.
• Dot the remaining 2 tablespoon coconut oil over topping layer.
• Bake for 30 minutes, until topping is golden brown.
• Allow to cool, then serve. Optional to top with vegan caramel sauce.

Video

Nutrition

Serving: 1g | Calories: 69kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Fiber: 2g | Calcium: 9mg | Iron: 1mg

The post Healthy Apple Crisp Recipe (gluten free, vegan) appeared first on At the Immigrant's Table.

As a Jewish mom of two young children in an interfaith household, I'm always on the lookout for delicious dishes that everyone in my family can enjoy during Rosh Hashana.

This year, I've discovered a perfect solution: gluten-free carrot kugel. This sweet and savory dish combines thetraditional flavors of kugel with the health benefits of carrots, all while being suitable for those with gluten sensitivities. For more kugel recipes, I suggest my Jerusalem Kugel Recipe or sweet Noodle Kugel with raisins. 

Carrot kugel is one of those strange but unforgettable Jewish recipes that can be served as a side or even a dessert. You either love it or hate it, and my grandmother happens to be in the former camp. Until this recipe, I happened to be in the latter.

My grandmother's carrot kugel recipe is legendary, and I love that it's packed with nutrients from the carrots, making it a healthier option for my kids.  On Rosh Hashana, I offer it as a side dish, but on regular days I even manage to sneak it in as a carrot cake for dessert! On Passover, alongside my chocolate toffee matzo crack (also check out my gluten free matzo), we make the same carrot kugel recipe with potato starch, and no one is the wiser. 

What Is Carrot Kugel?

Carrot kugel is a traditional Jewish dish that combines sweet and savory flavors. I find it to be a delicious side dish or dessert, depending on how it's prepared.

Kugel is often baked in a casserole dish, but I even make mine sometimes in a muffin tin, resulting in a dish with a soft, pudding-like texture. The top becomes slightly caramelized during baking, adding a nice contrast. Topped with creme fraiche for a side or even vanilla ice cream for dessert, it's the perfect marriage of sweet and savory.

I serve carrot kugel both warm or cold. Usually, for the Rosh Hashana or Passover main meals, I serve it as a hot side. If serving for dessert, I like to serve it straight from the fridge. It's a classic Jewish dish that appears at many Jewish holiday meals, but it's enjoyable year-round.

When To Serve Carrot Kugel?

Carrot kugel is a traditionally served for Jewish holidays, particularly during Rosh Hashana and Passover, when gluten-free options are in demand.

During colder months, my kids and I enjoy carrot kugel as a comforting but healthy dessert. Its natural sweetness from carrots and honey satisfies my sweet tooth without being overly indulgent. It's also excellent with a little cup of tea for breakfast.

Ingredient Highlights: Carrots 

For this recipe, you'll want fresh, firm carrots with a bright orange color. Medium-sized carrots tend to be sweeter and more flavorful than the giant ones, which can be woody inside. Peel them before grating to remove any bitterness from the skin.

These are typically cooked until tender and then pureed to create a smooth base, but I personally don't love the resulting mushy texture. In my gluten-free carrot kugel recipe, I grate the carrots before baking so that they can retain some shape and bite, either manually or in the food processor.

Carrots are one of those vegetables you can find year-round, but they really shine in late summer through fall. That's when they've had time to mature in the ground and develop a deep, earthy sweetness. I especially love baking this during the High Holidays in early fall, when carrots are at their peak and symbolic foods like sweet vegetables play a central role on the table. It's also the best time to make my Grandma's Russian Jewish carrot tzimmes, these deeply flavorful roasted carrots with hazelnuts, or even a creamy roasted carrot dip for an appetizer. And if you're craving something soft and soufflé-like, my gluten-free carrot soufflé will do the trick whilst being gluten-free.

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Directions to Make Gluten-free Carrot Kugel Side Dish

Prep

Preheat your oven to 180°C (350°F). Take a 9x13-inch baking dish and grease it thoroughly. This will prevent the kugel from sticking and make it easier to serve later.

Mix the Wet Ingredients

In a large bowl, combine the grated carrots, eggs, melted butter, and brown sugar. Mix these ingredients well to ensure they're evenly distributed. The carrots should be coated with the egg and butter mixture, and the sugar should be fully incorporated.

Prepare the Dry Ingredients

In a separate bowl, mix together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt. Stir these dry ingredients to ensure they're well combined. This step helps distribute the spices and leavening agent evenly throughout the flour.

Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the carrot mixture. Do this gently to avoid overmixing, which can make the kugel tough. Once the dry ingredients are almost fully incorporated, add the vanilla extract and orange zest. Stir until everything is just combined.

Bake the Gluten-Free Kugel

Pour the batter into your prepared baking dish. Use a spatula to smooth the top, ensuring an even thickness throughout. Place the dish in the preheated oven and bake for 45-50 minutes. The kugel is done when it's golden brown on top and set in the center. You can test this by inserting a toothpick into the center - it should come out clean.

Cool and Serve

Once baked, remove the kugel from the oven and let it cool in the dish for about 10 minutes. This cooling period allows the kugel to set further and makes it easier to cut and serve.

Optional Finishing Touches

If desired, you can dust the top of the kugel with powdered sugar just before serving. Alternatively, serve it with a dollop of crème fraîche on the side. These additions can add a touch of extra sweetness or creaminess to complement the kugel's flavors.

Storage

To store gluten-free carrot kugel, refrigerate leftovers in an airtight container for up to 4 days or freeze for 2-3 months. For freezing, it's best to portion the kugel first. When ready to eat, thaw overnight in the refrigerator and reheat in a 350°F oven for 10-15 minutes. 

Accompanying Dishes And Serving Suggestions

For a traditional Jewish meal, this kugel recipe pairs excellently with classics like brisket, roast chicken, potato latkes, and matzo ball soup. These hearty dishes balance well with the sweet and savory notes of the kugel.

It can also be a star in a brunch spread, served with fresh fruit salad, smoked salmon, and gluten-free bagels with cream cheese. If you're looking for other kugel recipes, try my traditional savory mushroom noodle kugel, or my Jerusalem kugel, which is a sweet and peppery version of this old-school Jewish dish.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Gluten-Free Carrot Kugel

This gluten-free carrot kugel dish is my grandmother's carrot kugel recipe, made with cinnamon, egg, nutmeg and gluten-free flour.

Course Dessert, Side Dish

Cuisine Jewish

Keyword gluten free carrot kugel

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Cooling time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 servings

Calories 370kcal

Author Ksenia Prints

Equipment

• 9x13-inch baking dish
• Grater
• Mixing bowls
• Spatula

Ingredients

• 2 ½ lbs carrots peeled and grated OR shredded, from a bag
• 6 large eggs
• 1 cup 2 sticks unsalted butter, melted
• ¾ cup brown sugar
• ¾ cup gluten-free flour or potato starch, or a mix of ½ cup gluten-free flour and ⅓ cup almond flour
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoons ground nutmeg
• ¼ teaspoons salt
• Zest of 1 orange

Instructions

• Preheat oven to 350°F. Grease a 9x13-inch baking dish.
• Combine grated carrots, eggs, melted butter, and brown sugar in a large bowl.
• In a separate bowl, mix flour, baking powder, cinnamon, nutmeg, and salt.
• Fold dry ingredients into carrot mixture. Add vanilla and orange zest.
• Pour batter into prepared dish, smoothing the top.
• Bake for 45-50 minutes until golden and set in the center.
• Cool for 10 minutes before serving.
• Optional: Dust with powdered sugar or serve with crème fraîche.

Video

Nutrition

Calories: 370kcal | Carbohydrates: 39g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 241mg | Potassium: 307mg | Fiber: 6g | Sugar: 17g | Vitamin A: 6469IU | Vitamin C: 12mg | Calcium: 118mg | Iron: 2mg

The post My Grandmother's Gluten-Free Carrot Kugel Recipe appeared first on At the Immigrant's Table.

Friends, you know I love me some good old pumpkin pie (and pecan pie, and pumpkin pecan pie with a twist of brown sugar, too). But sometimes, you just need a break from all that pie. That's where this gluten free cake comes in - it's a simple, easy, and moist treat that captures the spirit of fall.

I came up with this recipe during my third autumn in Canada. The excitement of pumpkin pie had faded a bit, but I still loved the flavors of the season. On a cool Saturday afternoon, I wanted something sweet and comforting, but not complicated.

Looking through my pantry, I caught the scent of pumpkin pie spice, and an idea formed. Why not use those flavors in a cake? Something quick to make, without the work of a pie crust, but still full of pumpkin goodness.

The result is this easy gluten-free pumpkin cake - now my go-to when I want to change things up. This cake is easy to make, and great for surprise visitors or when you want your home to smell like autumn without spending too long in the kitchen. Honestly, it's probably the softest gluten-free cake I've ever made. And best part is, my kiddos loved this cake upon first bite!

This cake fits in anywhere - at a casual brunch or a holiday dinner. Its soft, amazing gluten free texture and well-balanced spices make it popular, and being gluten-free means everyone can enjoy it.

If you're ready to try something different in your fall baking, give this gluten free pumpkin cake recipe a shot. It might become a new autumn tradition for you, just as it has for me. Let's get started and see how easy it is to make this comforting cake in your own kitchen.

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Equipment

A 9x13 inch baking pan is ideal for this recipe. It allows the cake to bake evenly and makes for easy serving.

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Step-By-Step Instructions

Preparation

Preheat your oven to 350°F (175°C) and grease your 9x13 inch baking pan. In a medium bowl, whisk together the gluten-free flour, pumpkin pie spice, baking soda, and salt to make this cake gluten-free. This creates the dry mix that will form the base of your cake batter.

How to make this gluten-free pumpkin cake recipe

In a large bowl, melt the butter and mix it with the sugar until smooth. Add the egg, vanilla, and pumpkin puree, stirring until well combined. This wet mixture should have a beautiful orange hue.

Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; we want to keep the batter light and airy.

Pour into pan

Pour the batter into your prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The kitchen will fill with the most inviting aroma as it bakes.

Once done, remove it from the oven and let it rest until the cake is completely cool in the pan.

Make glaze

For the glaze, mix powdered sugar, milk, vanilla extract, and a pinch of pumpkin pie spice in a small bowl. Adjust the consistency by adding more milk if needed. Transfer to a small plastic bag, snip off a corner, and drizzle over the cooled cake in a zigzag pattern to make this recipe even more appealing.

Serve gluten-free pumpkin cake

This cake is delicious on its own, but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream. It's perfect for dessert, but I won't tell if you sneak a piece for breakfast!

Storage And Freezer Instructions

This delicious pumpkin cake stays moist for up to 5 days when stored in an airtight container at room temperature. For longer storage, you can keep this cake covered in the refrigerator for up to a week.

To freeze this pumpkin cake, cut the cake into individual portions, wrap individual pieces of cake in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Gluten-free Pumpkin Spice Cake

This is my favorite gluten free pumpkin recipe! If you love pumpkin, you're going to fall head over heels for this amazing gluten-free pumpkin spice cake, the perfect break from pumpkin pie. Moist, tender, and topped with cranberries and glaze, this is an easy treat to whip up for a cozy fall afternoon tea. 

Course Dessert

Cuisine American

Keyword gluten free pumpkin spice cake

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cooling time 15 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 601kcal

Author Ksenia Prints

Equipment

• 9 x 13 baking pan

Ingredients

• 2 cups gluten-free flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter melted
• 1 ¼ cups sugar
• 1 egg
• 2 teaspoons vanilla
• 1 cup fresh pumpkin puree canned pumpkin puree is also fine

For drizzle glaze:

• 1 cup powdered sugar
• 1-2 tablespoons milk
• ¼ teaspoon vanilla extract
• ⅛ teaspoon pumpkin pie spice
• ½ cup fresh cranberries optional, for garnish

Instructions

• Preheat oven to 350°F. Grease 9x13 inch pan.
• Mix flour, pumpkin pie spice, baking soda, and salt.
• In another bowl, mix butter, sugar, egg, vanilla, and pumpkin puree.
• Combine wet and dry ingredients.
• Spread in pan and bake for 25-30 minutes.
• Cool completely in pan.
• For drizzle glaze:
• Mix powdered sugar, 1 tablespoon milk, vanilla, and pumpkin pie spice.
• Add more milk gradually until the glaze is thick but pourable.
• Transfer glaze to a small plastic bag and snip corner, or drizzle the glaze in a zigzag pattern over cooled bars with a spoon.
• Top with sliced cranberries, if desired.
• Let glaze set for about 15 minutes before cutting into bars, or leaving as is for a more traditional cake.
• Serve and enjoy.

Notes

Notes: You can top this cake with cream cheese frosting as the cake cools. 

Nutrition

Calories: 601kcal | Carbohydrates: 97g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 634mg | Potassium: 122mg | Fiber: 6g | Sugar: 45g | Vitamin A: 7351IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg

The post Gluten Free Pumpkin Spice Cake appeared first on At the Immigrant's Table.

There's something about the scent of cinnamon, nuts, and citrus warming the kitchen that feels like a celebration. It's the kind of aroma that carries memories of big holidays. Tabletops covered in dishes that took days to prepare, the hum of conversation filling the house, the quiet satisfaction of a well-fed family.

Growing up, these flavors were reserved for special occasions, appearing in glossy pastries at the end of Rosh Hashanah dinners or tucked inside fragrant loaves at family gatherings. But as I got older, I realized that there's no reason to wait for a holiday to enjoy them. When your pantry holds these ingredients, every day has the potential for something special.

It's part of why I keep my kitchen stocked with the essentials; flour, cinnamon, oranges, pecans. Because having them on hand means I can turn a regular morning into something golden. A square loaf pan is always within reach, too. My trusty one has seen everything from sweet breakfast bakes to impromptu desserts.

If you don't already have a good one, this Farberware 9-inch square pan is a great staple. Sometimes, all it takes to brighten a weekday is pulling out a few familiar ingredients and letting them work their magic.

Cinnamon, Spice, and Everything Nice

Take this gluten-free gingerbread cake, for instance. It's rich with molasses, warm with spices, and deeply satisfying. The kind of bake that fills the house with warmth and makes the first slice, still slightly warm from the oven, feel like a small indulgence.

It reminds me of the treats that would appear at family gatherings, but unlike those once-a-year bakes, this one is simple enough to enjoy whenever you like.

It's a gingerbread recipe that embodies celebration, no matter the day. Just like my cinnamon apple yogurt parfait, where layers of spiced fruit and creamy yogurt create something both wholesome and special, or a sugar-free cinnamon buns, whose orange and pecan notes make them feel just as festive as any holiday treat.

But while those have their own time and place, there's something about a gingerbread loaf cake. Its depth, its spice, its unmistakable aroma that makes it feel like home.

And that's what I love most about baking this way: it transforms the everyday. You don't need an occasion to pull out a pan and mix together something comforting. A well-stocked pantry means that whether you're making a spiced loaf, stirring together a parfait, or reaching for a warm vegan cinnamon bun, there's always something special waiting to be made. And everyday I'm grateful for that blessing.

So here's to bringing a little warmth into everyday moments, whether it's through a batch of cinnamon-scented pastries, a freshly baked loaf, or just the comfort of knowing that a cozy, homemade treat is always within reach.

Ingredients

• Gluten-Free All-Purpose Flour Blend - a good flour blend makes all the difference in texture. I've tested this gingerbread batter with a few, and the best results come from one that includes a mix of rice flour, starches, and a bit of protein. If your blend doesn't have xanthan gum, you'll need to add it for structure.

• Xanthan Gum (if not in flour blend) - the secret to keeping gluten-free baking from crumbling apart. It mimics the elasticity of gluten, giving the cake a soft but sturdy texture.

• Molasses - the heart of any gingerbread recipe. It's what gives this cake its signature depth and chew. I always keep a jar around, especially in the colder months, it makes everything feel cozier. Use dark molasses for a rich, almost toffee-like flavor. Avoid blackstrap, which is too bitter.

• Dark Brown Sugar - adds sweetness and moisture while enhancing the molasses. I prefer dark brown sugar because it deepens the caramel notes. If you're out, light brown sugar will work, but the flavor won't be as bold.

• Butter, Melted - helps keep the cake tender and moist. I like using butter here because it rounds out the spices with a little richness. If you need a dairy-free option, coconut oil works well, though it adds a slight coconut flavor.

For the Icing (Optional):

A simple mix of powdered sugar, milk, and vanilla extract, just enough to drizzle over the top for a little extra indulgence. If you want something tangier, swap the milk for a bit of, hear me out, orange juice.

See the recipe card for full list and exact quantities.

How to Make This Gluten Free Gingerbread Loaf Cake

This gingerbread cake is the kind of bake that fills the kitchen with warmth, rich spice, and the unmistakable scent of molasses. It's simple enough for a weekday treat but special enough to serve when you want a little extra comfort. I hope you love this recipe as much as I do-here's how to make this recipe:

Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or 9x9-inch square pan to prevent sticking. If you like easy cleanup, lining it with parchment paper also works.

Mix the Dry Ingredients

In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), baking powder, baking soda, salt, and spices until evenly combined. This step ensures the spices are well distributed, so every bite has the perfect balance of warmth.

Combine the Wet Ingredients

In a separate bowl, whisk together the melted butter, molasses, dark brown sugar, eggs, milk, and vanilla extract. Stir until smooth and fully incorporated-the molasses should blend in without streaks.

Bring It All Together

Pour the wet ingredients into the dry ingredients and gently fold them together. Stir just until combined; overmixing can make the loaf dense. The batter should be thick and fragrant with spices.

Bake to Perfection

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. The top should be deep brown with a slightly cracked surface.

Cool and Slice

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. If making gingerbread bars, once fully cooled, cut into 16 squares for easy serving.

Add a Finishing Touch (Optional)

For a simple icing, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled loaf or bars for a touch of sweetness.

Enjoy a slice with tea, coffee, or just on its own-the kind of cozy treat that makes any day feel special.

Storage

For short-term storage, place the loaf in an airtight container at room temperature. It will stay soft and moist for 2-3 days, perfect for slicing off a piece with your morning coffee. If your kitchen runs warm, you can refrigerate it instead, where it will keep for up to a week. Just bring it to room temperature or give it a quick toast before serving for the best texture.

For longer storage, wrap the loaf (or individual slices) in plastic wrap and foil, then freeze in an airtight container for up to three months. I love freezing slices separately-it means I can pull out just one when I want a little taste of gingerbread with my afternoon tea. A quick warm-up in the oven or toaster brings back all the spice and softness, as if it were freshly baked.

What to Serve with this Gluten-free Gingerbread Loaf

A warm slice of gingerbread loaf deserves something just as special alongside it, something that makes the moment feel even cozier. In the mornings, I love pairing it with Sweet Matzo Brei, the crisp, golden bites soaking up just a touch of the loaf's spiced warmth. It's the kind of breakfast that feels both familiar and a little indulgent.

For an afternoon treat, I like to set out a plate of Spicy Gingerbread Granola Cookies (Pryaniki) next to the loaf. Their crunchy, spiced exterior is a perfect contrast to the soft, molasses-rich crumb, making every bite more interesting.

If I'm craving something buttery, Lemon Rosemary Shortbread offers a delicate, fragrant counterpoint to the loaf's deeper flavors. And on those crisp autumn days when the air smells like apples and cinnamon, an Apple Cranberry Muffin with Streusel Topping alongside a warm slice of gingerbread and a cup of tea turns an ordinary moment into something worth lingering over.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Gluten-Free Gingerbread Cake Recipe

Soft, fragrant, and rich with molasses, this gluten-free gingerbread cake is a slice of pure comfort.

Course Dessert, dessert / snack, Snack

Cuisine American, Holiday

Keyword christmas, dessert, gluten-free, holiday, snack, vegan

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 16 bars

Calories 175kcal

Author Ksenia Prints

Equipment

• 9x9 square baking pan
• Large mixing bowl
• Whisk
• Wire rack
• Measuring cups

Ingredients

• 2 cups gluten-free all-purpose flour blend
• 1 teaspoon xanthan gum (if not in flour blend)
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoon ground ginger
• 1 ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¾ teaspoon salt
• ½ cup unsalted butter, melted
• ½ cup dark brown sugar
• ½ cup molasses
• 2 large eggs
• ½ cup milk
• 1 teaspoon vanilla extract

For the Icing (optional)

• 1 cup powdered sugar
• 2-3 tablespoon milk
• ¼ teaspoon vanilla extract

Instructions

• Preheat oven to 350°F (175°C).

  Grease a 9x5-inch loaf pan or 9x9-inch square pan. If preferred, line with parchment paper for easy removal.
• In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until evenly combined.
• In another bowl, whisk together the melted butter, dark brown sugar, molasses, eggs, milk, and vanilla extract until smooth and well combined.
• Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix-the batter should be thick and slightly sticky.
• Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

  Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
• Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

  For gingerbread bars, once fully cooled, cut into 16 squares.
• Make the Icing (Optional)

  In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled gingerbread loaf or bars before serving.

Video

Nutrition

Calories: 175kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 221mg | Potassium: 193mg | Fiber: 2g | Sugar: 16g | Vitamin A: 227IU | Vitamin C: 0.01mg | Calcium: 86mg | Iron: 1mg

The post Gluten-free Gingerbread Cake appeared first on At the Immigrant's Table.

One spring before June, my grandmother came to stay with us for a few weeks. The weather could not seem to settle. One morning, sunlight poured through the kitchen windows and Leo insisted on eating breakfast outside. By afternoon, rain tapped against the glass hard enough to send us back indoors with sweaters and socks. It felt like the season itself had not decided whether it was ready to let go of spring.

Those quiet weeks brought us into one of those habits immigrants seem to fall into so naturally. We compared old stories with new discoveries. My grandmother would talk about cakes she remembered from Soviet kitchens, simple desserts made from whatever was available, while I brought home stacks of secondhand cookbooks from library sales and thrift shops.

Somewhere between tea and conversations about Israel, Ukraine, and relatives scattered across continents, we found ourselves leafing through a cookbook neither of us had seen before.

Between tea and turning another yellowed page, we came across a recipe called Queen Elizabeth Cake. Neither of us had heard of it before. The title felt regal, though the ingredients felt surprisingly close to home. Dates reminded my grandmother of fillings she used in pastries. Walnuts belonged in nearly every family gathering dessert we remembered. Coconut was something I associated with Colombian treats and holiday baking.

Curiosity carried us into the kitchen. The dates softened in hot water while rain streaked down the windows. Brown sugar and butter filled the apartment with that gentle sweetness that always makes a gray afternoon feel softer. By the time the coconut topping bubbled beneath the broiler, the kitchen felt brighter than it had all day.

Years later, whenever spring lingers too long before summer arrives, I think about that cake. I have come to learn that Queen Elizabeth Cake is a Canadian classic dating back to the 1950s! Despite its royal name, it is surprisingly humble. Some believe it was created to commemorate Queen Elizabeth II's coronation, though the recipe itself feels far more like the kind of cake families pass between neighbors, church gatherings, and handwritten recipe cards.

Maybe that's why I am drawn to simple cakes. The gluten-free almond eclair cake became one of my favorite make-ahead desserts during busy weeks with Leo and Lin. In winter, I often turn to my blood orange cake, whose bright citrus scent fills the house when days feel short. During strawberry season, the lemon almond yogurt cake with strawberries finds its way onto our table almost every weekend, especially when family visits.

This Queen Elizabeth cake belongs to that same part of life. The part where cakes are baked because rain keeps everyone indoors. Because grandparents are visiting. Because tea tastes better with something sweet beside it.

Or because a recipe hidden inside an old cookbook catches your eye and asks to be given another chance.

Ingredients

Dates are what give Queen Elizabeth cake its character. Once soaked, they soften into the batter and create that moist, tender crumb that keeps the cake from feeling dry. They remind me of ingredients I first learned to appreciate in Israel, where dates appeared everywhere from breakfast spreads to pastries. I prefer Medjool dates because they break down beautifully and have a deeper flavor, though Deglet Noor dates work well too.

Shredded coconut is what makes this old-fashioned cake instantly recognizable. Under the broiler, it turns golden and develops those lightly crisp edges that everyone fights over. I grew up seeing coconut in Colombian desserts and holiday treats, so it always feels familiar to me. Unsweetened coconut gives the topping a more balanced flavor, though sweetened coconut can be used if that's what you have on hand.

Heavy cream brings the topping together and helps it cook into that caramel-like layer. I have occasionally used full-fat coconut cream when serving dairy-free guests, and it creates a rich topping with a slightly tropical note that pairs naturally with the coconut.

See the recipe card for the full list and exact quantities.

How to Make Queen Elizabeth Cake

This old-fashioned Queen Elizabeth Cake recipe comes together in layers, and each one contributes to the contrast between the soft date cake and the golden coconut topping. Pay attention to how the batter and topping look rather than relying entirely on the clock:

Prepare the Pan and Soften the Dates

• Start to preheat the oven and preparing your baking pan. I like using parchment paper because the cake releases easily once the topping firms up.

• The mixture will foam immediately, which is exactly what you want. At first, it may look strange and watery, though after resting it transforms into something closer to a loose jam.
• Give the dates enough time to cool. If they're still hot when added later, they can affect the texture of the batter and melt the butter mixture too quickly.

Cream the Butter and Brown Sugar

• I used to stop mixing too early, and the finished cake came out heavier than it should. A few extra minutes here make a difference. Scrape the bowl occasionally so everything incorporates evenly.

Add the Egg and Vanilla

• If the mixture looks slightly separated at first, keep mixing. It should come together into a silky consistency.
• Avoid adding the egg while the butter is too cold, since this can create a curdled appearance. Room-temperature ingredients make this step much easier.

Combine the Dry Ingredients

• This prevents pockets of flour later.
• I have found that gluten-free flour benefits from an extra whisking. Since there are different starches in the blend, distributing them evenly helps create a more consistent crumb.

Alternate the Flour and Date Mixture

• The batter will become thicker with each addition, though it should remain easy to spread.
• Don't panic when the date mixture makes the batter look slightly uneven! Those little flecks are what give Queen Elizabeth Cake its character.

• Mix only until everything disappears into the batter. Too much mixing develops a heavier texture, especially with gluten-free flour.

Fold in the Walnuts

• The batter at this stage should feel thick and soft, almost like a very loose muffin batter. If it appears dry or stiff, double-check that the date mixture was fully incorporated.

Spread and Bake the Cake

• As it cooks, the kitchen begins to smell of brown sugar and vanilla. Around the end of baking, the top turns golden and develops a slight spring when gently pressed with your fingertip.
• A toothpick should come out with a few moist crumbs attached. Completely dry crumbs usually mean the cake has baked a little too long.

Prepare the Caramel Coconut Topping

• Keep stirring constantly. The mixture starts out thin and gradually becomes glossier after several minutes. You're not looking for a thick caramel. It should still pour easily when removed from the heat.

• I learned after one batch that walking away from the stove for even a minute can lead to scorching around the edges, which gives the topping a bitter flavor.

Add the Coconut

• The topping may seem too thin at first, though the coconut absorbs some of the liquid as it sits. Resist adding extra coconut because it thickens further under the broiler.

Cover the Hot Cake

• Because the cake is still hot, the topping spreads easily and settles into an even layer. Take your time reaching the corners so every square gets some of that golden coconut finish.

Broil Until Golden

• This is probably the only step where I refuse to leave the kitchen. Coconut changes quickly. One moment it looks pale and the next it turns deep golden.
• You're looking for bubbling across the surface and darker toasted spots around the edges. If it becomes dark brown, it can develop a burnt taste.

Cool Completely Before Cutting

• As the cake cools, the coconut layer settles and develops a lightly crisp surface while the inside stays moist and tender. Cutting too soon causes the topping to slide and makes the squares difficult to remove neatly.
• By the time the cake reaches room temperature, you'll have those classic Queen Elizabeth Cake squares with a soft date crumb underneath and a caramelized coconut layer on top.

Storage

Store leftover Queen Elizabeth Cake in an airtight container at room temperature for up to 3 days. The cake stays moist thanks to the dates, while the coconut topping keeps a slight chew. If your kitchen runs hot or humid, transfer the container to the refrigerator, where the cake will keep well for up to 1 week. I like letting refrigerated slices sit on the counter for 20 to 30 minutes before serving so the crumb softens again.

For longer storage, freeze individual squares in a freezer-safe container with parchment between the layers to prevent sticking. They can be frozen for up to 3 months. Thaw the cake overnight in the refrigerator or for a few hours at room temperature. Avoid microwaving for too long, since the coconut topping can become overly soft.

FAQs

Recipe

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Gluten-free Queen Elizabeth Cake

Old-fashioned Queen Elizabeth Cake with a tender date crumb and golden coconut topping 

Course Dessert

Cuisine Canadian

Keyword Queen Elizabeth Cake

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Cool Time 15 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 9 squares

Calories 257kcal

Author Ksenia Prints

Equipment

• 9x9-inch baking pan
• Medium mixing bowl
• Large mixing bowl
• Electric mixer
• rubber spatula
• Whisk
• Small saucepan
• wire cooling rack
• Measuring Cups and Spoons

Ingredients

For the Cake

• 1 cup pitted dates finely chopped
• 1 cup boiling water
• 1 teaspoon baking soda
• ½ cup butter softened
• 1 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups gluten-free flour blend with xanthan gum
• ½ teaspoon salt
• ½ cup chopped walnuts

For the Coconut Topping

• 6 tablespoons packed brown sugar
• 3 tablespoons butter
• 2 tablespoons heavy cream
• ½ cup shredded coconut
• ½ teaspoon vanilla extract optional

Instructions

Soften the Dates

• Preheat the oven to 350°F (175°C) and prepare a 9x9-inch baking pan. Pour boiling water over the chopped dates, stir in the baking soda, and let the mixture cool. The dates will soften and become almost jam-like.

Cream the Butter and Sugar

• Beat the butter and brown sugar together until light and fluffy. Add the egg and vanilla, mixing until smooth and creamy.

Prepare the Batter

• Whisk together the flour and salt. Alternate adding the flour mixture and cooled dates to the butter mixture, beginning and ending with the dry ingredients. Mix only until combined, then fold in the walnuts.

Bake the Cake

• Spread the batter evenly into the prepared pan. Bake for 30 to 35 minutes, until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs.

Make the Coconut Topping

• While the cake bakes, combine the brown sugar, butter, and heavy cream in a saucepan. Bring to a boil and cook for 3 minutes, stirring constantly. Remove from the heat and stir in the shredded coconut and vanilla.

Add the Topping

• Let the cake cool for 5 minutes, then spread the coconut mixture evenly over the surface while the cake is still hot.

Broil Until Golden

• Place the cake under the broiler for 1 to 2 minutes. Watch carefully as the topping bubbles and turns golden brown around the edges.

Cool and Serve

• Allow the cake to cool completely on a wire rack. As it cools, the topping becomes lightly crisp while the cake underneath stays moist. Cut into squares and serve.

Nutrition

Calories: 257kcal | Carbohydrates: 16g | Protein: 2g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 383mg | Potassium: 174mg | Fiber: 2g | Sugar: 13g | Vitamin A: 533IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg

The post Gluten-free Queen Elizabeth Cake appeared first on At the Immigrant's Table.

It was the best of times, it was the worst of times. And throughout it all, there were chocolate hazelnut bars.

I developed this recipe for two very different Passover celebrations. One, replete with kid-friendly dishes and children's laughter but seemingly devoid of joy. The other, geared toward adults, was filled with various dishes but little in the way of healthy desserts. 

This simple gluten free no-bake chocolate dessert is healthy, raw and vegan. It is full of flavor with roasted hazelnuts, and a filling of unsweetened dark chocolate and luscious cashews, like my healthy dark chocolate tart and no-bake chocolate pistachio cake. The base contains sweet Medjool dates and dessicated coconut for a crunchy cookie base. The result is a cross between a cookie and a cheesecake.

Passover #1

I am surrounded by the din of children screaming. Kind, usually polite kids are running around the swamp-coloured room hopped up on sugar and excitement, their unnaturally distorted features illuminated by the sharp light of fluorescent lamps. Adults constantly interrupt their conversations to pick up an infant, calm down a crying toddler or swaddle a baby.

As I sit there, chewing on a salad that is in itself worthy of being a conversation a piece but, in the midst of this din, is all but forgotten, my mind drifts to one simple conclusion: if there is a hell, this must be what if feels like.

It is my first Passover night this year.

Surrounded by other immigrants for whom these are the first years living away from home, I expected the meaning of Passover to be particularly acute. Instead, I watched adults eating pasta and pounding back beers in an effort to forget, for at least a moment, the ennui of everyday life.

When another guest brought a mile-high tiramisu cake to the table, its top crowned with curls of cream whose trains cascaded down the sides like waterfalls, I turned to my neighbour and asked in wonderment: "They made a kosher-for-Passover tiramisu cake?" (to be kosher for Passover, foods must be unleavened and otherwise free of wheat, except in the form of matza).

The response was a hearty laughter, picked up by nearly everyone at the table. Apparently, I was naive to assume that one's personal choices to keep kosher would be respected in communal dishes - even the potato gratin had bread crumbs covering its golden top, I was later informed.

As I tuck into the gluten-free, vegan, paleo chocolate hazelnut bars that I had worked so hard to keep free of any allergens, in respect of other guests' diets, I feel the familiar sting of tears threatening to come up my nose.

They are met with oohs and ahhs by those who care to try them, to abandon the familiar comfort of what is, by all evidence, a delicious tiramisu cake... But it barely registers.

We never even crack open the Haggadah.

Passover #2

I am seated at the end of a long table, lit by the soft glow of standing paper lamps. All around me people are singing, breaking their teeth through unfamiliar words in an ancient language.

Wine is everywhere: in our cups, on our plates and under the tablecloths.

My stomach is growling with hunger and my feet throb, swollen from hours spent chopping, stirring and measuring food for two dinners.

Yet my face is locked in an ear-splitting, honest, radiant smile that is emanating from the pits of my soul: this is everything that Passover is about.

It is all here, shared among 20 people who don't even speak the same three languages. Who have not all been through a significant move, or an earth-shattering loss, or life-altering passion. People who are all so different and some of whom don't even like each other very much.

Yet at this moment, we couldn't be closer or have more in common. Perhaps it is because we chose, for two hours, to put our hunger and want and weariness aside and come together in song, and talk, and yes - even prayer.

Or perhaps it is because it's the end of a Saturday, and none of us have kids to hug, or share our joy, or steal our precious free moments.

But I like to think it's because we choose to feel like this.

The appearance of chocolate hazelnut bars

When I bring out the gluten-free, vegan, no-bake paleo chocolate hazelnut bars that I had worked so hard to keep free of any allergens, in respect of other guests' diets, I feel the familiar sting of tears threatening to come up my nose.

But this time, the reason is entirely different.

The bars are eaten faster than we can boil tea, met with oohs and ahhs from grateful friends.

Ingredient Highlights for Healthy Gluten-Free Bar Recipe

This recipe relies on mostly pantry ingredients that are not only naturally gluten-free, but also full of flavor and nutrition. See the recipe card below for exact quantities.

#1 Medjool Dates

Medjool dates are the natural sweetener that binds and enriches the cookie base of these bars. Their soft, caramel-like flesh blends beautifully with nuts and coconut to create a chewy, satisfying crust without the need for added sugar or flour. 

Dark chocolate with at least 70% cocoa - as this recipe calls for - contains flavonoids, which are antioxidants that help improve heart health by reducing inflammation and promoting healthy blood flow.

They're a favorite in my kitchen for their versatility: from savory dishes like Chicken Marbella à la Ottolenghi to holiday-worthy desserts like my Gluten-Free Yule Log, where they replace processed sugar with deep, earthy sweetness.

#2 Unsweetened Dark Chocolate

Unsweetened dark chocolate is the heart of these bars-used in both the luscious filling and (optionally) the glossy topping. It brings bold, complex flavor without the added sugar found in milk chocolate.

I love how it elevates everything it touches-from the simplicity of Stuffed Dates with Chocolate and Almond Butter, to the decadence of my easy to make Chocolate Raspberry Tart and Vegan Chocolate Truffles with Blueberries. In this recipe, it gives the filling a cheesecake-like depth and the topping a satisfying snap, all while keeping the bars both raw and refined.

How to Make These Easy Gluten-Free Chocolate Bars

Toast the hazelnuts

Line a bar pan or a baking sheet with high sides with parchment paper.

Optional: Preheat your oven to 350°F (180°C). Spread the hazelnuts in a single layer on a baking sheet. Roast the hazelnuts in the preheated oven for 10-15 minutes, or until they are golden brown and smell toasty. The skin should come off easily when rubbed with a towel. Let cool in room temperature. 

Soak the cashews

Place the cashews in a bowl and cover them with water. Leave to soak for no less than an hour. Drain all the water completely, setting the cashews aside.

Make the gluten free cookie crust

Process all the crust ingredients in a food processor, until the mixture reaches a consistent texture that allows you to mold it into shapes. Proceed to gently press the mixture uniformly into the prepared baking pan.

Make the cashew cheesecake filling

Without washing the food processor, put all the filling ingredients in the bowl of a food processor and blend until the mixture becomes smooth, which takes around 2 minutes. If the mixture appears too thin, gradually add one tablespoon of coconut oil at a time. In case the mixture is too thick, pour one tablespoon of non-dairy milk at a time. The filling should be melted and smooth, but also thick and luscious, like a cheesecake.

Afterward, taste the sweetness and add more maple syrup or dates, as per your preference.

Once done, pour the filling into the prepared baking pan on top of the cookie crust, and transfer to the fridge or freezer to chill for at least 30 minutes (it will take longer in the fridge - about 1 hour).

Make the chocolate topping (optional)

The next step is optional because it will stop this dessert from being raw. 

Place a small bowl inside a saucepan filled halfway with water. Add remaining chocolate and coconut oil to bowl, and cook on very low heat until fully melted. Alternatively, you can also melt the chocolate and the coconut oil in the microwave in bursts of 30 seconds, until the mixture is fully melted and smooth.

Decorate the bars

Remove bars from the freezer or fridge. Drizzle the bars with melted chocolate (optional) and sprinkle chopped hazelnut pieces. Press on the hazelnut pieces very lightly so they don't just fall off the bars when they set.

Chill the assembled bars in the freezer for at least 1 hour.

Cut into squares, and serve chilled.

Storage for Chocolate Bars

Leftover bars will keep in the fridge for 3-4 days.
You can also freeze them for later use. They will keep in the freezer for 6 months. To separate the bars in the freezer, use parchment paper or wax paper between the layers. 

More Gluten Free Dessert Recipes

Don't miss out on my gluten free chocolate rugelach recipe more another delicious chocolate dessert. Alternatively, try my Argentinian gluten-free alfajores or gluten-free carrot souffle.

More Passover Recipes

For more delicious passover recipes, try my grandmother's carrot kugel recipe (also gluten-free) or coconut macaroon pyramids. More classic passover recipes include my classic jewish soup and kneidlach (matzo ball soup).

Recipe

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Gluten Free Chocolate hazelnut bars (grain-free, vegan, raw, paleo)

 Delicious chocolate-hazelnut bars that are filled with delicious hazelnut vegan cheesecake filling that is made with cashews, sitting on a cookie crust of coconut, dates and and almonds.

Course Dessert

Cuisine Healthy, Jewish, North American

Keyword almonds, chocolate, coconut, dairy-free, gluten-free, hazelnuts, Medjool dates, no bake, nuts, passover, raw, vegan

Prep Time 15 minutes minutes

Resting time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 12

Calories 396kcal

Author Ksenia Prints

Equipment

• Food processor
• Baking sheet

Ingredients

For base:

• 1 cup almonds
• ½ cup desiccated coconut
• ⅓ cup Medjool dates
• 2 TBs coconut oil
• 4 ounce unsweetened dark chocolate
• Pinch of sea salt

For filling:

• 2 cups cashews soaked
• 1 ounce unsweetened dark chocolate
• ¼ teaspoon sea salt
• 2 TB maple syrup or 2-3 dates the dates will change the texture to being a little softer
• 2 TBs coconut oil
• Non-dairy milk as needed (coconut milk is best)
• Pinch of salt

For topping:

• 1 ounce unsweetened dark chocolate optional, makes the chocolate hazelnut bars not raw
• 1 TB coconut oil optional, makes the chocolate hazelnut bars not raw
• ½ cup Hazelnuts peeled, toasted and chopped

Instructions

• Line a bar pan or a baking sheet with high sides with parchment paper.
• Optional: Preheat your oven to 350°F (180°C). Spread the hazelnuts in a single layer on a baking sheet. Roast the hazelnuts in the preheated oven for 10-15 minutes, or until they are golden brown and smell toasty. The skin should come off easily when rubbed with a towel. Let cool in room temperature. 
• Soak and cashews in a bowl for at least one hour. Drain thoroughly.
• In a food processor, grind all crust ingredients together until mixture holds together well and you can form it into shapes. Press evenly into your prepared baking pan.
• Add all filling ingredients to food processor and process until mixture is smooth, about 2 minutes. If mixture is too runny, add more coconut oil, one tablespoon at a time. If mixture is too hard, add non-dairy milk, one tablespoon at a time. Taste for sweetness and add more maple syrup or dates, as desired. Pour filling into baking pan. Chill in freezer for at least 30 minutes.
• Place a small bowl inside a saucepan filled halfway with water. Add remaining chocolate and coconut oil to bowl, and cook on very low heat until fully melted.
• Remove bars from freezer. Drizzle bar mixture with melted chocolate and sprinkle chopped hazelnut pieces. Press on the hazelnut pieces very lightly so they don't just fall off the bars when they set.
• Chill in freezer for at least 1 hour. Cut into squares, and serve chilled - bars can be kept in the fridge.

Nutrition

Calories: 396kcal | Carbohydrates: 23g | Protein: 9g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 56mg | Potassium: 420mg | Fiber: 5g | Sugar: 10g | Vitamin A: 13IU | Vitamin C: 0.5mg | Calcium: 63mg | Iron: 4mg

The post Rich but Healthy No-Bake Gluten Free Hazelnut Chocolate Bars Recipe appeared first on At the Immigrant's Table.

There's a quiet little corner in my recipe notebook labeled healthy dessert recipes, and it's gotten more crowded with every passing year. It started as a page or two, scribbled notes on late-night granola bars and a protein waffle that didn't taste like cardboard, but it's since turned into a stack of folded pages, splattered with coffee stains and streaks of melted chocolate.

Somewhere between making snacks for the kids and trying to keep up with my own energy, I realized that the recipes I keep coming back to are the ones that don't ask me to compromise.

I remember seeing a video on TikTok the other day, someone joking about how far gym culture has come. Back then, you had to choke down half a dozen boiled eggs, or worse, raw chicken, just to hit your protein goal for the day. Now there's an entire world of healthy protein dessert recipes that feel like they were made for real life, recipes that keep the joy in food.

I started building my own list over the years. Protein waffles with a drizzle of protein chocolate sauce for weekends when Leo asks for pancakes but I want something that actually fuels me. Chocolate peanut butter smoothie bowls or chocolate chia protein pudding that feel like a treat but slide easily into mornings when Lin climbs into my lap, yogurt spoon in hand. And on days when I have to run out the doors, pumpkin protein balls make the perfect snack.

This tiramisu bar recipe belongs in that same corner of my notebook, though it leans a little more on the indulgent side. Some days, I just want something sweet in the morning, a slice of something creamy and coffee-kissed that feels like dessert but doesn't throw the whole day off. And if it happens to have protein? Even better.

Classic Tiramisu Remembered and Remade (With a Dose of Protein!)

I have always had a soft spot for tiramisu. Whether it is a zesty lemon tiramisu or a no bake strawberry tiramisu, I can't be trusted around a tiramisu! It's one of those Italian desserts that feels like a memory even the first time you taste it, coffee-soaked layers, soft cream, a dusting of cocoa that clings to your fingers.

Something that felt like tiramisu but also fit into the way we eat now, a protein bar recipe that could double as breakfast or slide onto the table after dinner. Something that belonged with the healthy dessert recipes already stacked in my notebook.

That's how these protein tiramisu bars came together: coffee-soaked dates pressed into a nutty base, a creamy cashew layer that echoes mascarpone, and a glossy dark chocolate ganache that makes the whole thing feel more like a treat than a chore.

I snack on these at the end of a long day, while the kids are munching on popping corn with coconut oil and doing their homework. These bars are part of the growing list of healthy high protein snacks that don't feel like a compromise. They're also proof that the best tiramisu recipe doesn't always come in a trifle dish, it can fit neatly into a square pan, waiting quietly in the freezer for whenever you need it.

How to Make Healthy Tiramisu Protein Bars Recipe

Prepare the Coffee-Soaked Dates

Brew a strong cup of coffee and pour it over the sliced Medjool dates. Let them soak until soft and fragrant, about 10 minutes. Once they've absorbed that deep coffee flavor, drain them and save the leftover liquid, you'll need it later for the next layer.

Make the Base Layer

In a food processor, combine the softened dates with almonds and buckwheat groats. Add a spoonful of coconut oil and blend until the mixture turns into a sticky dough. Press this firmly into the bottom of a parchment-lined square pan, smoothing it into an even layer. Slide the pan into the freezer to firm up while you move on.

Blend the Coffee Layer

Drain the soaked cashews and place them in the blender with coconut milk, cacao powder, a splash of the reserved coffee, agave, vanilla protein powder, and a bit of vanilla extract. Blend until the mixture is completely smooth and creamy. If it looks grainy, keep blending a little longer. Spread this coffee layer over the base and return the pan to the freezer for about an hour, until set.

Prepare the Vanilla Cream Layer

Blend another batch of soaked cashews, this time with coconut milk, agave, coconut oil, and vanilla. This layer should taste light and softly sweet, almost like mascarpone. Pour it over the chilled coffee layer and smooth the surface with a spatula. Freeze again for another hour or two.

Make the Chocolate Ganache Layer

In a small saucepan, or using short microwave bursts, melt dark chocolate with coconut oil and a spoonful of coconut milk. Stir until the ganache turns glossy and pours easily from your spoon. Spread it evenly over the vanilla cream layer, letting it coat the top completely. Freeze once more until the chocolate is set.

Garnish and Serve

Before slicing, take the pan out of the freezer and let it sit on the counter for 10-15 minutes. This softens the layers just enough for clean cuts. Use a warm knife for neat squares, then dust the top with cacao powder to finish.

Storage

These protein tiramisu bars are kept beautifully in the freezer. Once they're fully set, cut them into bars and store them in an airtight container with parchment between the layers to keep the ganache smooth.

They'll stay fresh for up to two weeks in the freezer. When it's time to serve, take out the bars and let them rest at room temperature for 10-15 minutes. The cashew cream softens slightly, the ganache yields under a knife, and each square tastes as rich and balanced as the day you made them.

Recipe

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

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Protein Tiramisu Bars

Creamy, coffee-rich protein tiramisu bars that freeze beautifully for easy snacks or dessert.

Course Dessert, dessert / snack

Cuisine Health food, Healthy, Italian

Keyword almonds, buckwheat groats, cacao powder, chocolate, coconut milk, coffee, dark chocolate, gluten-free, healthy, Italian, Medjool dates, protein, protein powder, tiramisu, vegan

Prep Time 35 minutes minutes

Chill Time 5 hours hours

Total Time 5 hours hours 35 minutes minutes

Servings 16 bars

Calories 229kcal

Author Ksenia Prints

Equipment

• Blender or Food Processor
• 8x8 inch square pan
• Saucepan
• Spatula

Ingredients

Base Layer

• 1 cup Medjool dates pitted and sliced
• ¼ cup strong brewed coffee for soaking dates
• ½ cup almonds
• ½ cup buckwheat groats

Coffee Layer

• ¾ cup soaked cashews
• ⅓ cup canned coconut milk
• 2 -3 tablespoon reserved coffee
• 2 tablespoon cacao powder
• 2 tablespoon agave syrup
• 1 scoop vanilla protein powder
• 1 teaspoon vanilla extract

Vanilla Cream Layer

• ¾ cup soaked cashews
• ⅓ cup canned coconut milk
• 2 tablespoon agave syrup
• 1 teaspoon coconut oil
• 1 teaspoon vanilla extract

Chocolate Ganache Layer

• ¾ cup dark chocolate chips about 4 oz
• 1 tablespoon canned coconut milk

Garnish

• Cacao powder for dusting

Instructions

• Brew a small but strong cup of coffee. Pour it over sliced Medjool dates in a bowl and let them soak for about 10 minutes until they turn soft and infused with coffee flavor. Drain them, keeping the coffee for later.
• In a food processor, blend the soaked dates with almonds and buckwheat groats until a sticky dough forms. Press this mixture into a parchment-lined 8x8-inch pan, smoothing it flat. Freeze while you prepare the next layer.
• Drain your soaked cashews and add them to a blender with coconut milk, cacao powder, reserved coffee, agave, vanilla protein powder, and vanilla extract. Blend until smooth and creamy. Spread this coffee layer over the frozen base and return the pan to the freezer for about 1-2 hours.
• In the blender, combine the second batch of soaked cashews with coconut milk, agave, coconut oil, and vanilla. Blend until silky. Pour over the coffee layer and smooth the top with a spatula. Freeze again for 1-2 hours until set.
• Melt the dark chocolate with coconut milk using short microwave bursts or over low heat on the stove. Stir until smooth and glossy. Pour over the vanilla cream layer and spread evenly. Freeze one last time for 1-2 hours until the chocolate hardens.
• Remove the pan from the freezer and let it sit at room temperature for 10-15 minutes. Slice into 16 squares with a warm knife for clean cuts. Dust with cacao powder before serving.

Nutrition

Calories: 229kcal | Carbohydrates: 25g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 0.2mg | Sodium: 13mg | Potassium: 296mg | Fiber: 3g | Sugar: 14g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg

The post Tiramisu Protein Bars Recipe appeared first on At the Immigrant's Table.

Some autumn days feel as if the air itself has turned lighter and cooler, carrying the scent of leaves, a trace of wood smoke, and the promise of something sweet later in the afternoon. On a day like that, I kept thinking about a snack that would feel steady and soft, a little square that sits snug in the hand and eases a long afternoon. I circled the idea, set it aside, and returned to it again like a refrain I could not stop humming.

My sister called that morning. Time together had grown rare; between work, family, and the steady pull of daily life, our market walks had become an infrequent luxury. That day we found ourselves side by side, scarves tucked close, the air cool enough to nip our noses.

The market hummed with late-season abundance. Squashes piled high. Jars of honey glinted amber. And everywhere, apples. Crates of them, skins gleaming like small ornaments in reds and golds.

We drifted toward the familiar stall of the vendor who always remembers us. I reached for a small apple, firm and glossy, the kind that gives a crisp snap when you bite in. My sister teased that if I kept eating so many, the doctors would soon be out of work. I laughed, remembering how much I used to dread their stern faces as a child. There is comfort in believing a piece of fruit can keep all that at bay.

This is the picture I keep from that walk: my sister tapping an apple with her fingernail while I counted coins; the vendor wrapping our picks in paper; the glow of fruit against a grey day.

We carried them home with a loose plan. I was thinking about oatmeal bars. A soft oat base. Cinnamon that blooms in the oven. A golden crumble that cracks lightly under a spoon. It sounded right for the season, the sort of snack that waits on the counter while the kids pad in and out of the kitchen, tucks neatly into a lunch box, and pairs with tea after bedtime today.

Core Memories in the Kitchen

I found myself thinking of all the recipes I've made over the years when apples were in season: a cinnamon apple yogurt parfait, a healthy apple crisp, the gluten-free apple cake, and an apple cranberry muffins with streusel topping. Each one sure to keep the doctors away and the family well sated. 

By the time we reached home, my sister was already rummaging through the pantry, chattering away about whether honey or brown sugar would taste better, whether we should make it regular for her or gluten-free for me. It didn't matter, I said, because this recipe could go either way. The gluten-free version is tender and light, but with regular oat flour, it's equally comforting. The smell of butter softening in the bowl mingled with the faint crispness of the apples we had bought, filling the kitchen with a warmth that felt like home itself.

As I pressed the dough into the pan, my sister leaned on the counter, talking about her day, Thanksgiving plans, and a cedar candle. I half listened, some talks don't demand focus but hum in the room like music. When the bars came out of the oven, golden on top and soft beneath, the kitchen quieted while I lifted parchment to reveal crumbly edges.

Cinnamon and baked apples drifted through the room, carrying traces of autumns past. We pretended to wait, but the first bite gave me what I'd hoped for, fall tucked into oats and butter. 

Later, when the kids came home, they ran to the counter, eyes bright, reaching for the squares before I could warn them about the heat. My husband brewed tea, my sister packed a few to take home, and for a little while, everything felt quiet and whole.

That's what these recipes have become for me.They're easy enough to make on an ordinary afternoon but comforting enough to feel like something special. Whether made gluten-free or with regular flour, they fit into the rhythm of the season. Sweet, soft, a little spiced, and endlessly forgiving. A piece of autumn you can carry in your hand.

Ingredients

• Apples - Apples are the heart of these bars, the reason the kitchen smells like fall. I like using red apples (Gala, Fuji, or Honeycrisp) for their natural sweetness and soft bite after baking. They hold their shape but melt enough to feel comforting. When I want a little tartness, I mix in a Granny Smith or two. Use whatever apples you have from the market.
• Cornstarch - A small spoonful thickens the apple filling, turning the fruit's natural juices into a glossy coating. Without it, the bars can go soft or soggy. It's one of those quiet helpers in the recipe. Tapioca starch works too if that's what you keep in your pantry.
• Gluten-Free Oat Flour - I love baking with oat flour because it keeps the bars tender and wholesome. It also makes this recipe naturally gluten-free, which means everyone at the table can have a square. If gluten isn't a concern, regular all-purpose flour works beautifully and yields a slightly firmer base.
• Butter - Its richness ties the oats and apples together. For dairy-free baking, I often use vegan butter or coconut oil. Take note the flavor shifts slightly, but the texture stays tender, and the bars still bake up beautifully golden.

See the recipe card for full list and exact quantities.

How to Make Easy Apple Oatmeal Bars Recipe

If you're after a cozy fall bake that doubles as a breakfast bar, snack or dessert, these easy apple oat bars are the perfect choice. They come together easily and can be made gluten-free or regular, depending on your flour and oats. The result is a soft chewy apple layer sandwiched between a tender crust and a golden crumble topping.

Make the Crust

In a mixing bowl, beat together butter, sugar, and vanilla until smooth and creamy. Add the oat flour, cornstarch, and a pinch of salt, then stir until the dough comes together.

Place into the Pan

Press the mixture evenly into a parchment-lined 9x9-inch pan, flattening with the back of a spoon or your fingertips. Bake at 350°F (175°C) for 10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.

Prepare the Apple Filling

In a medium bowl, combine the diced apples with cornstarch, brown sugar, cinnamon, and nutmeg. Toss until the fruit is evenly coated and every piece glistens. Microwave the mixture for about 5 minutes, stirring once halfway through, until the apples begin to soften and the sauce thickens.

Alternatively, cook in a saucepan over medium heat, stirring until the cornstarch activates and the mixture looks glossy but the apples still hold their shape. Set aside to cool slightly.

Mix the Crumble Topping

In another bowl, combine the oats, cornstarch, brown sugar, cinnamon, and a small pinch of salt. Add the cubed butter and gently mix or rub with your fingertips until coarse crumbs form. The mixture should hold small clumps when pressed but still look crumbly. Avoid overmixing, as that can make the topping dense.

Assemble and Bake

Spread the warm apple filling evenly over the baked crust, making sure to reach the corners. Sprinkle the crumble topping over the apples, letting some larger pieces stay for texture. Bake for 25 to 30 minutes, until the top is golden and fragrant, with the filling bubbling lightly at the edges.

Cool and Serve

Allow the bars to cool completely in the pan before slicing. Once cool, lift out using the parchment and cut into nine squares. Serve plain, drizzle with caramel, or top with a small scoop of vanilla ice cream for an easy fall treat.

Storage

Store in an airtight container. They keep well at room temperature for up to 2 days, perfect for easy snacks or lunchbox treats. For longer freshness, refrigerate them for up to 5 days, this helps the apple filling stay firm and the crumble hold its texture.

To freeze, wrap individual bars in parchment or plastic wrap, then place them in a sealed container or freezer-safe bag. They'll keep for up to 2 months. Thaw overnight in the fridge or at room temperature for about an hour. To restore that fresh-baked crispness, warm the bars in a 300°F (150°C) oven for 5-8 minutes before serving.

Recipe

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Apple Oatmeal Bar

Sweet apples baked into golden oat bars for a comforting fall treat

Course Breakfast, Dessert, Snack

Cuisine Eastern European, Jewish

Keyword Apple Oatmeal Bar

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 9 bars

Calories 526kcal

Author Ksenia Prints

Equipment

• 9x9 square baking pan
• Parchment paper
• Mixing bowls and spoon or whisk
• Knife, peeler, cutting board
• Measuring Cups and Spoons
• Microwave or small saucepan
• Offset spatula or rubber spatula
• cooling rack

Ingredients

Apple Filling

• 4 red apples peeled and diced small
• 1 tablespoon cornstarch
• ⅓ cup brown sugar
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg

Crust

• 1 cup gluten-free oat flour
• ½ cup cornstarch
• ½ cup sugar
• ½ cup butter softened
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Crumble Topping

• 1 cup gluten-free oats
• ½ cup cornstarch
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup butter cubed and softened

Instructions

• Line a 9 × 9 in pan with parchment, leaving overhang. Beat butter, sugar, and vanilla until smooth. Stir in oat flour, cornstarch, and salt until no dry spots remain. Press evenly into the pan. Bake at 350°F (175°C) for 10 minutes.
• Toss diced apples with cornstarch, brown sugar, cinnamon, and nutmeg until coated.
• Microwave 5 minutes, stirring once, until slightly thickened.
• Or cook in a saucepan over medium heat until glossy and thick but apples keep their shape.
• Combine oats, cornstarch, brown sugar, cinnamon, and salt. Work in softened butter with fingertips until coarse crumbs form that hold when pinched.
• Spread warm apple filling over the par-baked crust, reaching the corners. Scatter crumble evenly on top, keeping some larger clumps for texture.
• Bake 25 to 30 minutes until the top is golden and the edges show slow bubbles.
• Cool completely in the pan on a rack for clean cuts. Lift out by parchment and cut into 9 bars.

Nutrition

Calories: 526kcal | Carbohydrates: 77g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 302mg | Potassium: 173mg | Fiber: 5g | Sugar: 39g | Vitamin A: 675IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg