Flourless Thin Brownies

Makes about 2 dozen 1-inch x ½-inch rectangles.

Simple to make, these fudgy, bite-size brownies are always a hit. They have just a few ingredients, and they are gluten free. You can of course cut them into any size or shape.

INGREDIENTS:

  • 4 tablespoons unsalted butter, at room temperature, cut into pieces, plus 1 tablespoon for greasing the pan

  • 3 ounces imported semi-sweet chocolate, broken into small pieces

  • ½ scant cup sugar

  • 1 large eggs, at room temperature

  • ½ teaspoon vanilla extract

  • 1 cup finely ground unblanched almond flour, plus 2 tablespoons for dusting the pan (See Note)

  • ½ cup walnuts, finely chopped

PREPARATION:

  1. Preheat oven 350 F.

  2. Grease an 8x8 inch baking pan with butter and line it with wax paper.

  3. Place the butter and the chocolate in the top part of a double boiler. Cover and set over simmering water. Stir from time to time until all is melted.

  4. Remove the top of the double boiler. With a wooden spoon, gradually add the sugar, stirring continuously until the chocolate is smooth. Stir in the egg until well mixed. Add the vanilla extract, almond flour and walnuts.

  5. Spoon the batter into the prepared pan and smooth the top. Bake the cookies in the middle shelf of the oven for 23 minutes, or until the top is slightly firm to the touch and a cake tester inserted in the center comes out moist.

  6. Cool on a wire rack. Invert the pan onto a board and remove the wax paper. Cut the brownies into the size and shape of your choice.

NOTE:

I use Bob’s Red Mill finely ground unblanched almond flour. It is readily available in health food stores.

When cutting the brownies you may need to rinse the knife from time to time.

These thin brownies freeze very well. Place them side by side in an airtight container with wax paper between the layers.

 

 
 

Zucchini Loaves

Make 2 loaves, each serving 12.

These nutritious loaves are a delight to have on hand when unexpected visitors pop in. They remain fresh for quite a few days refrigerated. They also freeze very well.

INGREDIENTS:

  • 1¼ pounds zucchini, 3 medium
  • 1 ½ cup walnuts
  • ¾ cup vegetable oil, plus 1 tablespoon for greasing the pan.
  • 1 1/3 cups sugar
  • 2 cups unbleached flour, plus 1½ tablespoons for flouring the pans
  • ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

PREPARATION:

  1. Rinse the zucchini, pat dry with paper towels, and discard the ends.
  2. Coarsely grate the zucchini in a food processor fitted with the medium grating attachment. Wring out in a dish towel, IN SMALL BATCHES, to remove all the moisture. Place in a bowl and set aside.
  3. Coarsely chop the walnuts in a food processor fitted with the steel blade. Set aside.
  4. Preheat oven to 350F.
  5. Grease two 9-by-5 inch loaf pans with oil.
  6. Dust evenly with flour. Invert pans and tap to shake out the excess flour.
  7. In a large bowl combine oil with the sugar, stirring with a wooden spoon.
  8. Sift together the flour along with the baking powder and baking soda directly into a measuring cup.
  9. To the oil-sugar mixture, add small amounts of the flour alternating with 1 egg at a time, mixing well with a wooden spoon after each addition. Fold in vanilla, cinnamon, zucchini and walnuts until well blended.
  10. Divide batter equally between the two pans.
  11. Bake in the center of the oven, (making sure that the pans do not touch) for 45 minutes. Test with a cake tester in the center – it should come out dry (the loaves will not rise to the top).
  12. Cool on a wire rack. Loosen the sides with a metal spatula before unmolding. 
 
 

Apricot Soufflé

Makes 8 servings.

Soufflés have a reputation for being difficult to make and a dessert you have to pull together at the last minute. I think this recipe is something of a breakthrough. You can prepare parts of the dessert well in advance. And it’s well worth the effort, as this is a heavenly dish—light and not too sweet. A slightly different version of this recipe first appeared in my cookbook, Helen Nash’s New Kosher Cuisine. Leftovers are delicious cold, or even frozen. 

INGREDIENTS:

  • ¼ pound dried California apricots (See Note)

  • 1¼ cups of cold water

  • 5 tablespoons sugar plus 2 tablespoons for dusting the ramekins

  • 1½ tablespoons lemon juice

  • 1 tablespoon unsalted margarine for greasing the ramekins or soufflé dish

  • Whites from 3 large eggs, at room temperature (See Note)

PREPARATION:

  1. Place apricots and cold water in a medium saucepan. Bring to a boil, lower the heat and cook, covered, for 15 minutes or until the apricots are soft.

  2. Place in a Vitamix, add 4 tablespoons of sugar and 1 tablespoon of lemon juice.  Purée until very smooth. Transfer to a container and cool. I generally freeze the purée to have on hand.

  3. Grease 8 -½-cup ramekins and sprinkle with 2 tablespoons of sugar (See Note). Invert the ramekins and tap to remove the excess sugar. Place in a 9-inch by 13-inch by 2-inch baking pan and refrigerate for at least 30 minutes.

  4. Preheat the oven to 375 F.

  5. Place the egg whites in the bowl of an electric stand mixer. Using the balloon- whisk attachment, beat them at high speed until they form soft peaks.  Gradually add the remaining tablespoon of sugar and the remaining ½ tablespoon of lemon juice. Continue beating until the egg whites form stiff, shiny peaks.

  6. With a rubber spatula, fold half of the whites into the apricot purée.  Now reverse the process, pouring the apricot purée over the egg whites. Gently fold the two mixtures together, making a motion like a figure eight with the spatula, until most of the whites have disappeared.  Take care not to over blend.  Spoon the batter into the greased ramekins. If you are not baking the soufflés immediately, they will keep for an hour in the refrigerator.

  7. When ready to bake, pour enough boiling water into the baking pan to reach a third of the way up the sides of the ramekins. 

  8. Place the pan in the center rack of the oven and bake for 13-15 minutes. The soufflé will rise. Serve right away.

  9. If you are not ready to serve the soufflés, you can leave them in a turned-off oven for about 10 minutes.

NOTE:

I use California apricots, they are less sweet than the other varieties.

You can also bake the soufflé in a 1-quart soufflé dish and follow the above instructions. Bake for 22 to 25 minutes.

It is easier to separate the eggs straight from the refrigerator, while they are cold, as the egg yolks tend to break as they warm. Make sure that the whites have come to room temperature before beating. 

 
 

Apple Cobbler

Makes 6 servings.

This tart winter dessert is easy to prepare. It is gluten free, nutritious and can be served from oven to table.

You can enhance the flavor by serving it with chocolate sorbet.

INGREDIENTS:

  • 8 tablespoons chilled margarine, cut into ½ inch cubes, plus 1 tablespoon for greasing the flan dish.
  • 1 cup ground almond flour, not blanched (See Note)
  • 1/3 generous cup sugar
  • ¾ cup blanched sliced almonds
  • 3 medium Greening apples
  • 1 tablespoon cognac or fruit flavored brandy

PREPARATION:

  1. Preheat oven to 425F.
  2. Grease a 10 inch by 1 ½ inches glass or ceramic flan dish.
  3. Combine the almond flour, sugar and almonds in a large bowl. Add the margarine and rub with your hands to make a coarse mixture. Refrigerate until ready to use.
  4. Peel, core, and cut the apples into ½ inch pieces. Place the fruit in a bowl and toss with the liquor of your choice.
  5. Spread the fruit in the bottom of the dish. Top evenly with the almond crumble.
  6. Bake the Apple Cobbler until topping is golden, about 25 minutes. Serve warm.
  7. The cobbler can be assembled in a few hours in advance, refrigerated and baked straight from the refrigerator.

NOTE:

I use Bob’s Red Mill ground unblanched almond flour. 

 
 

Almond Tea Cake

Makes 12 servings.

This pareve tea cake has a touch of almond flavor, light texture and is easy to make. It keeps fresh for quite a few days. Leftovers can be toasted. If you like to make it more special you can serve it with a fruit sorbet and seasonal fruits.

INGREDIENTS:

  • 2 tablespoons unsalted margarine at room temperature, cut into small pieces plus ½ tablespoon for greasing the pan.
  • ¼ cup unbleached all purpose flour, plus 1 tablespoon for dusting the pan.
  • ¾ cup unblanched almond flour, 2 ounces (See Note)
  • 4 whole large eggs, at room temperature
  • 3 large egg yolks, at room temperature
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon almond extract
  •  ¾ cup blanched sliced almonds, 2 ounces

PREPARATION:

  1. Preheat oven to 350F.
  2. Grease a 9 x 2/12 inch spring form pan with margarine and dust it with flour. Invert the pan and tap to shake off the excess flour.
  3. In a small dish combine flour and almond flour.
  4. Place all the eggs in the bowl of an electric stand mixer. Using a balloon whisk attachment, beat the eggs, at medium speed, adding the sugar gradually for 4 minutes.
  5. With the motor running, add the margarine, the baking powder and almond extract.  
  6. With a rubber spatula, fold slowly the flours. There should be no traces of flour visible.
  7. Pour the batter into the pan, sprinkle the almonds evenly on top and bake 20 minutes or until the cake is lightly golden and springy to the touch.
  8. Cool on a wire rack.
  9. Run a metal spatula around the sides of the pan and remove the rim. Release the bottom and slide unto a platter.   

NOTE:

I use Bob’s Red Mill ground almond flour. Almond flour is readily available in health food stores and many supermarkets.  If you prefer to make your own, it is simply blanched almonds ground to a flour consistency.