whole spelt Challah

A shabbat fave in our home!

Egg free. Sugar free. Oil fee.

Light, fluffy and sweetened with honey.

Inspired by Rivka Sara Chein. 

Ingredients:

5 packets yeast 

6 cups warm water

3/4- 1 cup honey (depending on desired sweetness) 

2 tbsp kosher salt 

13 cups whole spelt flour (plus 1 cup more for rolling)

Directions:

Let yeast and warm water sit till slightly bubbly, approx 15-20 min. Add flour then pour on top honey and salt. Let sit another 10 min. Mix with a wooden spoon and then kneed with your hands till challah dough forms. It’s ok if it’s sticky (it will come out fluffier this way) and  you’ll add an extra cup when kneading.

Let dough rise till doubled in bulk. Take a small piece, make a Bracha. Braid. Let the dough rise again till doubled in size. Brush with egg, sprinkle seed toppings and oats. I added cranberries and walnuts to the mini ones. 

Enjoy and may all our prayers reach Hashem and may they be fulfilled 🙏🏻

BEET CHUMMUS DIP

Delicious dip and a helpful tip for Shabbat!

Ingredients
1 roasted or boiled beet peeled 
1 can chic peas drained 
1 tbsp tahini 
Juice of 1/2 lemon 
1 crushed clove garlic 
1/4 cup extra virgin olive oil 
Salt and pepper to taste 
Blend in food processor or vita mix. 
Makes a stunning fuchsia color and so very tasty!

classic chummus dip

The perfect classic Chummus dip I make every weekend. Fancy it up by cutting an eggplant in half, add crushed garlic salt & pepper, drizzle with olive oil and bake covered till soft. Make the following chummus and serve on top of the eggplant 🖤

Ingredients: 1 can chic peas2 Tbsp Tahini 1 -2 cloves garlic2 tbsp extra virgin olive oil Dash cayenne pepper1/4 tsp cumin Salt & pepper to tasteJuice of half a lemon Directions: Blend in food processor. If too thick add a little more lemon or olive oil. Garnish: parsley, paprika, pine nuts. P.s- you can also make your very own tahini (featured in the lil bowl) by just blending toasted sesame seeds, olive oil, salt & pepper to taste, add lemon if desired.

Broccoli mini kugels& red cabbage stir fry

Simply steam or boil a bunch of broccoli and cauliflower. Mash. Add 4-5 eggs, salt, pepper and 1 tablespoon Mayo (optional) bake in olive oil sprayed muffin tins with a little olive oil drizzled  on top at 350 for 15 min. Enjoy! 

*Red Cabbage Stir Fry:

Sauté 1/2 red onion, add 2 chopped garlic cloves, 1/2 red cabbage chopped, string beens (steamed first if you like them softer) and 1/2 chopped bunch kale. Stir fry for a few minutes drizzled with a little sesame oil, soya sauce, honey. Salt and pepper to taste. Top with sesame seeds. 

 TWO TONE BUTTERNUT CAULIFLOWER KUGEL:

Cook 1 butternut squash peeled and cut up in a little water. Drain butternut. Blend with hand blender. Add: 4 eggs, a little orange juice & maple plus 1 Tbsp oil. Salt & pepper to taste. Place in greased 9 by 13 pan and bake at 350 uncovered for 1/2 hour. 

Place a few layers of baby spinach leaves on top of baked dish.

Cauliflower layer:

Cook 1 large cauliflower in a little water. Drain. Add salt and pepper to taste. Add 2 eggs, 1 tbsp oil plus 2 tbsp mayo. Blend the same way as butternut with hand blender. Spread on top of spinach leaves. Sprinkle with sesame seeds. Bake half an hour more uncovered. 

ACORN SQUASH WITH QUINOA SIDE.

Pretty and nourishing!

All you need to do:

Slice acorn squash in circles remove seeds, drizzle with extra virgin olive oil, salt and pepper to taste. Bake at 350 for 10-15 min till soft. 

Cook 1 cup Quinoa. Sauté 1 chopped onion, garlic, 1 box mushrooms sliced, 1 bag baby spinach. Add salt, pepper some honey and soya sauce to taste. Place in holes of acorn squash. Sprinkle with pomegranate seeds. 

butternut squash muffins

1 small butternut peeled and cut in cubes

2 eggs

1/2 cup honey

3 tbsp thick coconut milk

1 cup white whole wheat flour 

Dash cinnamon 

2 tsp vanilla

1 tsp baking powder 

Directions:

Boil butternut squash till soft, drain and mash. Add the rest of the ingredients and mix till all combined. Grease muffin tins and spoon mixture in to the muffin tin holders. Drizzle with a combo of coconut sugar and cinnamon OR blend a mix of  pecans, olive oil, coconut sugar & cinnamon and drizzle on top. Bake at 350 for 15-20 min till golden. 

©2019 BY RIVKAH KRINSKY