There is still time to shop for the discerning foodie before the holidays are over! Right in the middle of Hanukkah and a few weeks to go before Christmas, this new cookbook, Cooking Inspired
is filled with recipes taken from the pages of kosherscoop.com, one of the biggest kosher websites on the internet.I love this book! I don’t know if I can say that enough in this review. The photography is gorgeous and the recipes are unique, but accessible. Best of all, every gluten free recipe is noted with a GF. This is the first non-gluten free cookbook I have seen that went to that trouble. Also, all the recipes have a tree symbol which indicates if the ingredients are seasonal. If the recipe is suitable for Passover, it gets P symbol, too. Cooking Inspired was put together by the website founder, Estee Kafka in hopes of making cooking easier and more creative for the home cook. Kosher recipes are often allergy friendly (gluten or dairy free), so many mainstream cooks are finding these recipes perfect for their families. The book flows naturally from starters all the way through to desserts. There are soups, salads, vegetarian dishes, meats, and breads. I am particularly excited to try Gluten Free Challah.I chose to make a gluten free brownie…made with beans. I have been wanting to make a bean dessert since I first heard about them in the early 1990s. Yes, I know that is a long time to think about making something, but at least I finally did!! I was so glad this cookbook gave me the motivation to get it checked off my culinary bucket list. They were really good. If I hadn’t had a fever that day, I would have taken them out of the oven two minutes earlier, but at the time, I was pretty happy just to have them done. Fevers and baking rarely mix well; just so you know.
Other recipes that I have marked that you might also be interested in are: Potato Latkes (pancakes) with Spicy Apple Relish, Savory Mushroom Squares, Roasted Citrus Quinoa Salad, Maple Roast, Savory Roast Chicken with Honey Glaze, Pumpkin Bowls with Wild Rice, Blueberry Poppy Pound Cake, Moist Banana Cake, and Chocolate Chip Cookie Dough Ice Cream. See? There are so many delicious things to try here and I barely touched the surface. The photographs will lure you in and the recipes will keep you around.
- 3 oz dark chocolate (like Lindt 85% cocoa bar)
- 6 oz semisweet chocolate (chips)
- 1 15 oz can garbanzo beans, rinsed and drained
- 4 eggs
- ¾ cup coconut palm sugar
- ¼ cup oil
- 3 Tbsp cocoa
- 1 tsp vanilla
- ½ tsp baking powder
- Place chocolate in a microwavable glass bowl and heat 1 minute at a time at 50% power, stirring after each minute until chocolate is melted.
- Stir a long time after the second minute.
- Set aside.
- In a food processor, combine the eggs and beans until smooth.
- Add the coconut sugar, oil, cocoa, vanilla and baking powder.
- Add in the melted chocolate and process until smooth.
- Pour the batter into a greased 8 or 9 inch pan.
- Bake in a preheated 350 degree oven for 35-40 minutes.
- You never want to over-bake gluten free items because they dry out fast.
- At 35 minutes, check with a toothpick for doneness.
- Let cool 10 minutes in pan and then turn out onto a plate.
fine print: I received this cookbook at no cost from the publisher. All opinions are my own.