Crunchy on the outside, soft and chewy in the middle. Drizzle melted chocolate over the top for a nice presentation.
Haroset is a traditional Jewish Passover dish. This haroset recipe is more of a confection, and very different from the typical apple based variety. It can be stored in the refrigerator for one week in an air-tight container.
This cake uses ground almonds to replace the flour usually found in cakes. Be careful when preparing the almonds in a food processor because electric machines bring out the oil in nuts. Whizz a handful at a time.
This is an easy and delicious "sweet" that is a little different!
Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the cake tin using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free. You can make an icing for the top or pour over melted chocolate.
A very good high protein alternative to flourless chocolate cake. Give it a try!
This recipe has no fat and transforms some everyday ingredients in to something very delicious. This cake recipe also ticks all the boxes for a flexible cake, it can be made in advance, it is parev and it is ideal for Pesach.
Garnish with a sprinkle of sugar and some strawberries. The centre will be a little fudgy tasting. There are never any leftovers to worry about.
These are not the colourful French meringue macaroons - these are the old fashioned, deliciously chewy coconut kind.
Here's my "deceptive" purple velvet torte. It's gluten free, dairy free and kosher for Passover. Enjoy!