Jewish Nutrition

9 servings, 20mins prep, 1hr cooking

 Native to South America, quinoa is rich in fiber, protein and other nutrients. This is a lovely variation on the more common rice pudding and is best served warm. The final product is firm and can be sliced. Top with your favorite fruit and this dessert makes for a terrific breakfast or is great for shavuos or chanukah. Since I tend to not like my desserts very sweet, I usually make this with 2/3 cup sugar.

Place quinoa in a bowl of water. Begin the cleaning by rubbing the grain together between your hands. Drain and repeat several times. You will know the quinoa is clean when the water is no longer milky after rubbing. This step is essential for removing the bitter layer that surrounds the grain.

1. Bring quinoa and 6 cups water to a boil in a large saucepan. Reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.
2. Preheat oven to 350°F.
3. Whisk together eggs, egg whites, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Mix in quinoa, nuts, and currants. Pour into a buttered 9-inch square baking pan.
4. Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake until a knife inserted in center comes out clean, around 40 minutes.
5. Serve warm or at room temperature.

These are perfect for channukah or as a shabbos treat.

• 1/2 cup unsweetened applesauce
• 1 egg
• 1/2 cup natural peanut butter
• 1 1/4 cups water
• 4 cups whole wheat flour
• 1/2 cup cornmeal (polenta)
• 1/2 cup oats
• 1/4 cup chopped peanuts

1. Preheat oven to 350*.
2. In a large mixing bowl, combine applesauce, egg, peanut butter, vanilla and water.
3. In a second bowl, combine flour, cornmeal, oats and peanuts. Add dry ingredients to wet and mix well.
4. Turn dough onto a floured surface and knead until thoroughly mixed together. Roll dough out to 1/4" thick and cut into shapes.
5. Place on a greased baking sheet and bake for 45 minutes. Cool on rack before serving. Store in a sealed container.

10 mins prep, 1 hr cooking

This is perfect for Rosh Hashanah

• 1 cup honey
• 1 cup boiling water
• 3 1/2 cups whole grain flour
• 2 teaspoons graten lemon rind (must be unwaxed)
• 1 cup sugar
• 11/2  teaspoons baking powder (try to use aluminium free)
• 1 teaspoon cinamon
• 1 teaspoon mixed spices (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 3 eggs, beaten
• 1/2 cup olive oil

1. In small mixing bowl,mix together honey,boiling water,and lemon peel,set aside.
2. In large mixing bowl,stir together flour,sugar,baking powder,cinnamon,baking soda,salt and cloves.
3. Add honey mixture to flour mixture,stirring til nearly smooth.
4. Mix eggs and oil,add to batter and stir til combined.
5. Pour into greased and floured 10 inch fluted pan.
6. Bake at 325 for 50 minutes or until toothpick inserted near center comes out clean.
7. Cool in pan on rack 10 minutes.
8. Remove from pan and cool completely.
9. Wrap and store overnight.

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