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Lemon Poppy Seed No-Bake Energy Bars

Chef Katie Simmons

Poppy seeds are frequently used in Purim confections. In Entree to Judaism: A Culinary Exploration of the Jewish Diaspora, food editor Tina Wasserman explains that poppy seeds are symbolic of the many lots cast by Haman (in the story of Purim), and the promise God made to Abraham to spread his seed throughout the world – the very antithesis of the annihilation Haman planned. In Israel, many Purim foods are prepared with poppy seed in keeping with this promise. 

These no-bake bars are a delicious way to include some healthy snacks in your Purim goodie baskets. They combine almonds, dates, and whole grain oats with fresh lemon, shredded coconut, and poppy seeds. They're gluten-free, oil-free, and vegan. After Purim, they're great for pre-workout snacks!

1 cup almonds (4 ounces)
1 1/2 cups dried dates
1 teaspoon vanilla extract
1 lemon, zest (and juice from only half the lemon)
2 teaspoons poppy seeds
1 1/2 cups rolled oats
1/2 teaspoon salt
1 cup shredded coconut flakes, unsweetened
2-4 tablespoons water, as needed

Yield: 24 bars

To make the bars

  • In a food processor, combine the almonds and dates. Purée until well-chopped and starting to stick together. This might take a good 1-2 minutes, depending on the dryness of your dates.
  • Add the vanilla, lemon zest and juice, poppy seeds, oats, and salt. Purée until the mixture starts to come together. While the food processor is running, stream in 2 tablespoons of water. Remove the lid and feel the bar mix to check the consistency. (You want the mixture to be sticky and clump together.) If the mixture is too dry, place the lid back on and stream in water, 1 tablespoon at a time, until you reach this consistency. Note: I usually end up using about 4 tablespoons of water.
  •  Add the coconut flakes and purée just 2-3 seconds to incorporate.

To press and set your no-bake bars

  • Line a 9×9 square pan with plastic wrap. Place the bar mixture into the pan and use your fingers to press it all the way to the edges. Cover the top with another layer of plastic. Place another 9×9 pan on top and weigh it down with a couple of heavy cans.
  • Place the pans in a freezer for 1 hour.
  • When the bars have set, remove them from the pan.  Cut into 24 bars and enjoy!

Chef Katie Simmons' Tips

  • Unrefined: There’s no cane sugar, coconut sugar, maple syrup, or other type of refined sweetener in this recipe. Whole dates are used to provide natural sweetness. Dates are loaded with fiber, which helps your body regulate blood sugar and satiety better than any refined sweetener or syrup .
  • Truly Raw? Almonds sold in the US are pasteurized, for food safety reasons, meaning they aren’t truly “raw.”  You can swap them out for raw nuts like brazil nuts, macadamia, or cashews.
  • Maximize the Lemon Flavor: Use the zest of the entire lemon for maximum lemon flavor.  A microplane works best for removing the zest without getting any of the bitter parts of the peel.

    Classically-trained Chef Katie Simmons is a personal chef in Chicago. Her journey to cooking has been a winding path from Kentucky to backpacking in New Zealand through culinary school at Kendall College and working for Whole Foods Market.  Her own frustrations of being an overweight fitness professional finally led her to embrace a plant-based, vegan diet. 

Baked Potato Latkes (Gluten-free)

Chef Katie Simmons

This baked potato latkes recipe is a healthy take on a classic Jewish recipe. I’ve swapped out the eggs and flour for a gluten-free, vegan alternative. Serve with applesauce for Hanukkah and enjoy as a tasty appetizer at any party. 

2 Russet potatoes
1 medium onion
1/4 cup chickpea flour
1/2 teaspoon garlic powder
1/2 teaspoon baking powder
1/2 teaspoon salt

Yield: 16 latkes

  • Gather ingredients. Preheat oven to 425° F. 

To make the latkes

  • Peel and quarter the potatoes and onion. Set up the large hole opening on a food processor slicing blade. You can also use a hand grater. 
  • Feed the onions and potatoes through the food processor. 
  • Transfer the shredded onion and potato to a clean kitchen towel, set up over a colander. Squeeze the onion potato mixture to get out as much of the moisture as you can. Discard these juices. 
  • Transfer the squeezed onion potato mixture to a mixing bowl. Add the chickpea flour, garlic powder, baking powder, and salt. Use your hands to mix well.
  • Line a large sheet pan with a non-stick baking mat or spray lightly with oil. Portion about 1/4 cup of the potato onion mixture for each latke. Flatten with your hands. This should make about 15-16 latkes. 

To bake the latkes

  • Bake at 425° for 25 minutes (30 minutes if using a non-stick baking mat). Flip after the first 15 minutes (20 for a a non-stick baking mat). 
  • Serve immediately with applesauce.

Chef Katie Simmons' Tips

  • To keep these oil-free, use a nonstick baking mat. It will take 5 more minutes to bake, but it will cut the calories significantly.  
  • Make a double-batch of these. After baking them in the oven, store extra in an air-tight container (or wrap in foil) in your freezer. When you're hungry, pop right into a 425°F oven for 10-12 minutes, until warm in the center.​

Classically-trianed Chef Katie Simmons is a personal chef in Chicago. Her journey to cooking has been a winding path from Kentucky to backpacking in New Zealand through culinary school at Kendall College and working for Whole Foods Market.  Her own frustrations of being an overweight fitness professional finally led her to embrace a plant-based, vegan diet. 

Baked Stuffed Apples

Chef Katie Simmons

Fill your kitchen with the comforting aromas of fall. This healthy recipe is gluten-free, oil-free, sugar-free, and vegan. It easily adapts to a single serving or a huge batch, and kids love diving into their own individual apple.

8 small apples, any variety
3/4 cup thick-rolled oats
1/4 cup raisins
2 tablespoons pecan pieces
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 1/2 cup water
2 tablespoons apple cider vinegar
  • Preheat oven to 375°F. 

To prepare the apples

  • Use an apple corer to remove the cores and seeds from the apples.  Then, use a peeler to remove about 1/2-inch of the apple peel, around the top of the apple.  
  • Squeeze the apples into a square oven-safe baking dish.

To prepare the stuffing

  • In a small bowl, combine the oats, raisins, pecans, vanilla, cinnamon, ginger, and nutmeg. 
    Put about 2 tablespoons of the stuffing in each apple.  Sprinkle extra stuffing over the top.

To bake the apples

  • Pour the water and cider vinegar in the pan with the apples, so that the liquid comes up about an inch in the baking dish. 
  • Cover the pan with foil and bake for about 40 minutes. 
  • Remove the foil and bake for another 15-20 minutes, until the topping darkens.
  • Serve warm.

Chef Katie Simmons' Tips

  • Use any sweet, crisp apples for this recipe.  
  • You can make a double-batch of the "stuffing" mix and store extra in your freezer.  You'll be ready for this treat any time!

Chef Katie Simmons is a classically-trained personal chef in Chicago. Her journey to cooking has been a winding path from Kentucky to backpacking in New Zealand through culinary school at Kendall College and working for Whole Foods Market.  Her own frustrations of being an overweight fitness professional finally led her to embrace a plant-based, vegan diet. 

Kasha Pumpkin Pilaf with Shitake Mushrooms (Gluten Free)

Deborah Rood Goldman

My goal was to build a healthy and delicious grain bowl that was low-fat and filling. This combo of sweet pumpkin, sautéed crunchy cabbage and flavorful shitakes fits the bill.

A good friend whose diet is gluten-free was dubious when I assured him that the kasha pilaf I'd brought to a temple pot luck was indeed gluten-free. Despite its name, buckwheat is not wheat. Kasha comes from the buckwheat plant, which belongs to the same family as rhubarb. Though it looks and cooks like a grain, it's actually the seed of a fruit. After roasting, buckwheat is called kasha. I left out the classic bowtie noodles in classic kasha varnishkas to build an autumn grain bowl, perfect during Sukkot for a meal in the sukkah and to enjoy on Shabbat throughout the fall and winter. 

1 tablespoon extra virgin olive oil
1 medium onion, thinly sliced
1 small pumpkin, or substitute butternut, acorn, or kombucha squash, peeled, cubed and roasted
1/4 head of small green cabbage, thinly sliced
1 handful dried shitake mushrooms, soaked until soft, then thinly sliced
1 cup whole grain buckwheat (kasha)
1 egg
2 cups broth, water, or bouillon
salt and fresh pepper to taste
  1. In nonstick pan, gently sauté onions until translucent. Add cabbage and mushrooms, and cook until cabbage is slightly wilted but still crunchy. Remove from heat and place vegetables aside in a bowl.
  2. Beat egg in small bowl and stir in kasha to coat the kernels.  Pour kasha-egg mixture into pan on stovetop and toast grains over medium-high heat until the kernels separate, about 3 to 4 minutes.
  3. Add 2 cups broth, water or bouillon, salt, and pepper, and bring to a boil.  Reduce heat to low and cover skillet. Simmer 10 minutes or until most of the liquid is absorbed. 
  4. Gently stir in the roasted pumpkin or squash cubes, sauteed onion, cabbage, and shitake mushrooms.

    Deborah Rood Goldmana longtime member of the Garden City Jewish Center in Garden City, NY, currently serves as the congregation’s president. She is a digital communications producer on the Union for Reform Judaism's marketing and communications team.  A native New Yorker, Deborah grew up on Long  Island,  and holds a bachelor’s degree in American civilization from Brown University and a master’s degree in library science from Queens College. 

Deluxe Buckwheat Almond Cake with Raspberry Filling

This moist almond cake has a delicate nut flavor that pairs perfectly with the raspberry preserve filling. Despite its name, buckwheat is not wheat. Kasha comes from the buckwheat plant, which belongs to the same family as rhubarb. Though it looks and cooks like a grain, it's actually the seed of a fruit. After roasting, buckwheat is called kasha. 

1 1/2 cups skin-on sliced almonds
3/4 cup unsalted butter, softened
3/4 cup sugar, divided
4 eggs, separated
2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 cup light buckwheat flour
1/2 cup raspberry preserves
10- inch round paper lace doily
1 tablespoon confectioners' sugar
  • Preheat oven to 350°F.
  • Oil bottom of 9 x 1-1/2 inch round cake pan and line with waxed paper. Finely grind almonds in food processor, blender or nut-chopper.
  • In large bowl, cream butter and 6 tablespoons sugar. Beat in yolks, one at a time. Stir in vanilla and almonds.
  • In medium bowl, beat egg whites and salt to soft peaks; gradually add remaining sugar, beating until soft, glossy peaks form. Lightly fold 1/4 beaten whites into batter. Sift 1/4 flour over batter; combine lightly. Alternately add remaining whites and flour in this manner.
  • Pour batter into pan. Bake at 350°F for 30 minutes or until tester inserted into center comes out clean. Cool on rack 10 minutes; remove from pan.
  • When cool, slice horizontally into 2 layers. Place bottom layer, cut side up, on plate; spread with preserves. Top with remaining layer, cut side down. Place doily on top; sprinkle with confectioners’ sugar; remove doily.


Vietnamese Chicken Noodle Soup

Paula Shoyer

This is my kosher version of Vietnamese pho soup. I basically took my favorite chicken soup recipe and added ginger and cilantro stems during the cooking, and then added other Asian ingredients after the soup was strained. You can use your own favorite chicken soup recipe and then simply add the other ingredients to create an Asian-flavored broth. I have served this soup for a weeknight dinner. I like rice noodles, but my twins prefer wheat udon noodles.

This soup may be made 3 days in advance or frozen.

1 whole chicken, cut into quarters or 8 pieces
2 leeks, rinsed and light green and white parts cut into quarters (see Tip below)
3 stalks celery, halved
1 fennel bulb, halved
1 large onion, quartered
1 large turnip, peeled and cut into quarters
3 carrots, peeled and cut into thirds
3-inch piece of ginger, peeled and cut into 1-inch (2.5-cm) pieces (about 2 ounces [60g])
4 cloves garlic, unpeeled
12 cups water
1 tablespoon black peppercorns
1 bunch cilantro leaves and stems, divided, leaves reserved for garnish
1/3 cup (80ml) tamari soy sauce
4 teaspoons dark miso paste
¼ teaspoon ground ginger
¼ teaspoon black pepper, or more to taste
Hot chili sauce of your choice (optional)
1½ cups (135g) broccoli florets
1 8-ounce package (225-g) rice noodles or other noodles
6 scallions, ends trimmed, sliced
1 red Thai chili, thinly sliced
Hot chili sauce of your choice (optional)
Cutting board, knife, colander, vegetable peeler, measuring cups and spoons, large saucepan or soup pot, large spoon, medium saucepan, fork, slotted spoon, large sieve, small bowl, tongs, ladle

Prep Time: 12 minutes
Cook Time: 2 1/2 hours

• To make the soup, place the chicken pieces into a large saucepan or soup pot. Add the leeks, celery, fennel, onions, turnips, carrots, ginger, garlic, and water and bring to a boil over high heat. Use a large spoon to skim the dirty foam off the top of the soup. Add the black peppercorns, cover the pot, reduce the heat to low, and let the soup simmer, checking after 5 minutes and skimming off any additional foam Add the cilantro stems, cover, and simmer for 2 hours.

• Meanwhile, prepare the garnishes. Bring a medium saucepan of water to a boil, and then add the broccoli. Cook it for 2 minutes, or until it is fork-tender, and then use a slotted spoon to scoop out the broccoli and transfer it to a bowl. Bring the water to a boil again. Cook the rice noodles according to package directions and drain well.

• When the soup is done, let it cool. Strain the soup through a large sieve, reserving the carrots to slice and later return to the soup when reheating it prior to serving. Reserve the chicken pieces separately.

• Add the soy sauce to the soup. Put 4 tablespoons of the soup into a small bowl and add the miso paste and ground ginger. Stir to dissolve the miso and ginger into the soup, and then return the mixture to the pot. Add pepper to taste and stir the soup. If your family likes spice, add some hot sauce to the soup.

• To serve, shred several pieces of the reserved chicken, cut the carrots on the diagonal into 1-inch (2.5-cm) chunks, and either reheat them separately or add them to the soup. Reheat the broccoli. Reheat the soup until it is very hot. Using tongs, place some noodles into each bowl. Ladle the soup over the noodles. Add some scallions, shredded chicken, cilantro, and sliced red chili to each bowl, or make a buffet of garnishes for your family or guests to create their own combinations. Serve some hot chili sauce alongside for anyone who wants the extra kick.

Tip on Cleaning Leeks

Trim the end off the white part, cut off the dark green part, and discard both. Slice the leek lengthwise and discard the two outermost layers. Slice through another layer or two, open them, and rinse off, checking for sand. If you find any, cut into the next layer and rinse it well. Continue until no sand remains.

Cooking for 1 to 2 people or for the Elderly

Singles have often told me that they are overwhelmed by recipes that yield way more food than they could eat alone over several days. Those of us with older parents know that appetites decrease dramatically for people over age 85. For this reason, when my recipes can be made in advance and frozen, I have included freezing instructions. Buy small plastic containers or use freezer bags and divide the dish into the portion size that suits you or the people you will be serving. Remove the con­tainers from the freezer the night before you plan to serve the food and place in the fridge to thaw. If you are making something fresh, like a salad, prepare the full recipe of the dressing but only half the vegetables, or less. Serve what you need and dress only that portion. Save the remaining dressing for another meal.


Reprinted with permission from The Healthy Jewish Kitchen © 2017 by Paula Shoyer, Sterling Epicure. Photography by Bill Milne. 

Camp Recipe: Gluten-Free Matzah Balls

The URJ 6 Points Sci-Tech Academy Team

The weekly Shabbat meal is a favorite at URJ 6 Points Sci-Tech Academy, using recipes from faculty members, staff members, and some classic recipes used by professional chefs at the Governor's Academy. The 6 Points Sci-Tech Shabbat meal consists of brisket, kugel, tzimmes, potatoes, challah, and matzah ball soup — all homemade.

At 6 Points Sci-Tech, our food is an example of our goal to be inclusive in so many ways, accommodating all sorts of dietary needs and food allergies. Our gluten-free vegetarian matzah ball soup is on the table for every Shabbat and everyone can eat it. The best part is that it tastes great and is served to everyone, regardless of any dietary need. You'd never know it was gluten-free if you weren't told.

Enjoy making this Sci-Tech favorite recipe... but if you want the rest of the dishes, you'll just have to join us at camp!

1 1/4 cup gluten-free matzah meal (we like Yehuda brand)
4 large eggs, separated
4 tablespoons gluten-free vegetable stock
1/4 cup olive oil
1/4 - 1/2 teaspoon salt (to taste)
1/4 teaspoon pepper
1/2 gallon salted water or vegetable soup for simmering the matzah balls
  1. Separate the eggs whites and yolks. Place egg whites in a mixing bowl and whip until stiff peaks form.
  2. In a separate bowl, whisk egg yolks, vegetable stock, and olive oil.
  3. Place gluten-free matzah meal, salt, and pepper into bowl and stir to combine.
  4. Use a large spatula to gently fold the egg yolk mixture into the matzah meal.
  5. Gently fold the egg white mixture matzah meal mixture.
  6. Refrigerate for at least 30 minutes.
  7. Form mixture into balls and drop them into simmering salted water or gluten free vegetable soup; simmer for 30 minutes.

David Alonzi, the head of dining services at camp, works with executive chefs Chuck Nishan and Art Warfel to make Shabbat come alive at URJ 6 Points Sci-Tech Academy. 

Learn more about URJ 6 Points Sci-Tech Academy in Byfield, MA, or find a Reform Jewish summer camp near you.

Pumpkin Sufganiyot (Gluten-Free)

Tina Wasserman

These gluten-free sufganiyot (jelly doughnuts) should be served immediately for the best taste and consistency.

2 tablespoons unsalted butter
1/3 cup canned pumpkin
1 egg
1 cup milk
1 teaspoon fresh lemon juice or vinegar
¼ cup honey
1 ½ cups Bob’s Red Mill Gluten Free Flour
½ cup brown rice flour
½ cup rice flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
Canola oil for frying (about 2-3 cups)
Approximately ¾ cup grape, raspberry or strawberry jelly (not preserves or jam)
½ cup sugar combined with 1 teaspoon cinnamon for coating (optional)
  1. Place butter in a 3-quart glass bowl and microwave on high for 45 seconds until melted.  Add canned pumpkin to bowl and whisk until smooth and butter is incorporated.
  2. Combine the milk and lemon juice or vinegar and let rest for 1 minute.  Add this to the pumpkin mixture along with the honey and whisk to combine.
  3. In a 2-quart bowl, combine the flours, baking soda, baking powder, salt, nutmeg and cinnamon.
  4. Add the flour/spice mixture to the liquid ingredients, gently folding the mixture with a whisk until just combined.  Let mixture rest for 10 minutes.
  5. Meanwhile heat oil to 375° F in a fryer, wok or electric pan to a depth of about 2 inches.  Crumple paper towels and place on a large plate or platter.  Set aside until needed.
  6. Place jelly in a pastry bag fitted with a #0 plain tip (about 1/8 inch diameter). Set aside.  Place cinnamon/sugar mixture in a soup bowl.  Set aside.
  7. Using a 1 ounce food portion scoop or ice cream scoop with a release wire, gently scoop up a portion of the batter and place it into the hot oil.  Quickly repeat this scooping with 5 more scoops of batter.  Using a slotted spoon, bathe the top of the doughnuts with some hot oil.
  8. When doughnuts look golden on the underside (about 2 -3 minutes) gently turn them over and continue to fry for another 2 minutes or until golden brown and puffed up.  Do not let doughnuts get too dark nor have them be too light.
  9. Immediately place doughnuts on the crumpled paper towel and allow them to drain while you cook another batch. 
  10. Inbetween frying dough, toss the doughnuts in the sugar mixture and set on a plate. 
  11. When all doughnuts are done and coated with sugar, fill each doughnut with a little jelly by holding the doughnut in one hand and inserting the tip of the pastry bag 1/4th into the doughnut.  Gently squeeze the bag until you begin to see the jelly show on the outside of the doughnut.
  12. Serve immediately or within one to two hours for the best consistency.

Sweet Potato and Carrot Latkes (Gluten-Free)

Tina Wasserman

Enjoy this recipe from Entree to Judaism for Families, Tina Wasserman's newest cookbook featuring tools to help children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding.

When I was the food columnist for Reform Judaism magazine, a reader who followed a strict gluten-free diet wrote to me looking for traditional Hanukkah recipes that she could eat. Because she couldn’t eat flour or matzah meal, most potato pancake recipes were out, so I created this recipe, as both a gluten-free alternative to traditional latkes and as a tribute to the Beta Israel Ethiopian Jewish community.

The flavors in this dish are commonly found in Ethiopian cooking. Teff is the smallest cultivated grain in the world; it grows in the mountains of Ethiopia and also happens to be gluten-free. It has a mild, slightly molasses-like sweetness that goes well with many vegetables besides those in this recipe. Ground teff seeds are the basis for injera bread, the spongy, slightly sour, soft flat bread that is used as plate and fork and eaten at Ethiopian meals.

Teff can be found in many supermarkets, especially those oriented toward natural foods, as well as in most health-food stores. As an alternative, I suggest ground flaxseed, which will also help the latkes hold together. This is a high-nutrient dish that could easily serve as an entrée with fruit sauce and Greek yogurt or sour cream. Kids love the color and taste too!

1 pound sweet potatoes, peeled
½ pound carrots, peeled
1 small onion, cut into eighths
1 large clove garlic, cut into 3 pieces
1 teaspoon salt or to taste
15 grindings of black pepper
½ teaspoon powdered ginger
½ teaspoon dried oregano or ½ tablespoon chopped fresh oregano
½ teaspoon dried basil or ½ tablespoon chopped fresh basil
2 large eggs
¼ to ⅓ cup teff or ground flaxseed
Canola or peanut oil for frying
Greek yogurt or sour cream for garnish (optional)
  1. Cut the sweet potatoes and carrots into 1½-inch chunks, and grate them using the fine grating disk on a processor. Empty the mixture into a 3-quart bowl.
  2. Place the onion and garlic pieces in the food processor work bowl fitted with the metal blade. Pulse the machine on and off until the onions are finely chopped. Return half of the potato/carrot mixture to the processor workbowl, and pulse on and off about 5 times to combine the ingredients. Empty the workbowl into the mixing bowl with remaining potato/carrot mixture.
  3. Add the spices, the eggs, and ¼ cup of the teff or ground flaxseed to the mixing bowl, and mix thoroughly. Add a little more grain if the mixture seems too loose and watery. Do not make the mixture too firm or the finished product will be dry and heavy.
  4. Heat a large skillet or griddle on high heat for 20 seconds. Add enough oil to totally cover the bottom of the pan. Heat the oil for 10 seconds. If the oil begins to smoke, reduce the heat to medium-high.
  5. Drop 2 tablespoons of the potato/carrot mixture into the hot pan using a food scoop or spoon. Each time before you scoop up some of the latke batter, stir the contents of the bowl. Repeat with more mixture to fill the pan, but do not overcrowd.
  6. When the bottoms of the pancakes are golden, gently turn them over using two slotted spatulas. When golden on the second side, remove to a plate that is covered with crumpled paper towels.
  7. Proceed with the remaining mixture.
  8. Serve plain or with a dollop of sour cream or Greek yogurt.

Kitchen Conversations

  • Talk about the story of Hanukkah and its use of oil. Do you think Ethiopians told this story to their children? Why or why not?
  • What other vegetables can you add in place of the potato or carrot to create your own holiday treat? Write it down and start your own Hanukkah tradition.
Tina's Tidbits: 
  • Children of all ages can help make the batter for the latkes, but only children over the age of eight or nine should be allowed to fry the pancakes.Since this mixture has so much natural moisture, there is a stronger likelihood that the oil will splatter. Only taller children should be allowed to work at the stove. Younger children can watch, but not sitting on the countertop nearby.
  • Using the grating disk on a food processor guarantees no nicked knuckles. However, do pay attention to make sure the feed tube plunger is used!

Watch Tina demonstrate this recipe:

Chocolate Filling for Hamantaschen (Gluten-Free)

Tina Wasserman
3/4 stick of salted butter (If using unsalted add 1/4 teaspoon salt)
3 oz. (1/2 cup) chocolate chips + 1 oz. unsweetened chocolate OR 3.5 oz. bar of 78% cacao
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large eggs
1 tablespoon rice flour
  1. Place butter and chocolate in a 1 1/2 quart glass mixing bowl and microwave on 80% for 45 seconds; if butter is not completely melted than heat on high for 15 more seconds. Stir contents of bowl until smooth. Chocolate often retains it shape when melted in the microwave, so don't leave it in too long or it will burn.
  1. Whisk the sugar and extracts (and salt only if using unsalted butter) into the chocolate mixture. Combine well to dissolve some of the sugar.
  1. Add eggs one at a time whisking well after each addition.
  1. Add the rice flour and whisk until a smooth, shiny mass is formed and pulls away from the side of the bowl.
  1. Place mixture in a sealed container and refrigerate until needed. Filling will become firm but not too firm to scoop into little mounds for filling hamantaschen.
Tina's Tidbits: 
  • Chocolate often retains it shape when melted, so don't leave over heat or it will burn.
  • If gluten is not a concern, and you don't have rice flour at home, 2 tablespoons flour is equivalent to1 tablespoon rice flour.
  • Additionally, if you use 1 tablespoon potato starch the filling could be used for Passover pastries!


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