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Gluten-Free Passover Meringues


I’ve posted a couple of variants on meringues, but these were our prettiest yet, deserving of their own post. Plus, these meringue cookies make for a quick and easy gluten-free, dairy-free Passover dessert, requiring no special equipment or ingredients — pretty much just eggs, sugar and a mixer.

When I first started this blog in 2010, I posted a recipe for chocolate-chip and double chocolate meringues, with a really ugly photo, before I learned that you never, ever want to use a flash for food photography. And I also previously posted a recipe for cute ghost meringues for Halloween.

Piping these meringues seemed like a pain, so my daughter and I originally started by scooping spoonfuls of meringue and flinging the sticky meringue onto a baking sheet. But we found out that piping actually was so much easier and prettier. All you need are disposable pastry bags and a large star tip — OK, and some practice piping, because it does take a while to perfect the skill. (I highly recommend taking a cake decorating class if you foresee making a lot of gluten-free birthday cakes or desserts in your future.)

Meringues are true sugar cookies because the main ingredient is, well, sugar. My youngest daughter is crazy for them.

My oldest daughter is trying a low-FODMAP diet to help with her non-celiac stomach issues, so these meringues are a good low-FODMAP dessert. (FODMAPs are types of carbohydrates that are sometimes poorly digested by the small intestine, causing irritable bowel symptoms like pain, bloating and gas when they pass into the large intestine. … Sorry if I just killed your meringue sugar buzz, but it’s good to know about FODMAPs because they will be increasingly in the health news.)

Gluten-Free Passover Meringues

(gluten-free, dairy-free, pareve, Passover)
By Gluten-Free Nosh
Printable recipe


  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1/4 teaspoon vanilla extract


  1. Preheat oven to 250 degrees. Line two cookie sheets with parchment paper and set aside.
  2. Using a mixer, beat egg whites on high speed until foamy. Add cream of tartar and salt, and beat until stiff. Gradually add sugar and continue beating. Beat in vanilla extract.
  3. Put a large star tip on a disposable pastry bag. Fill the bag with the meringue mixture and twist the top to close. Pipe the meringues onto the lined baking sheet.
  4. Bake for one hour. Allow meringues to cool and store in an airtight container.

Yield: About 24 meringue cookies


Filed under desserts, Jewish holidays, Passover, Recipes

Chicken Baked with Babaganoush

chicken baked with babaganoush

Chicken baked with babaganoush, gluten-free


“Chicken, again?!” is a refrain I hear a lot in my house, especially from my oldest daughter … not that I’m pointing fingers or anything.

Let’s face it — unless you are a vegetarian — chicken makes for a good dinner: It’s easy, high in protein, filling and most people like it, so it’s good for guests. But sometimes, it can be rather run of the mill.

Here’s a quick and easy recipe that will elevate your weeknight chicken dish with a burst of flavor: chicken breasts baked with babganoush. The Mediterranean eggplant spread lends its slightly garlicky and smoky flavor to enhance chicken. Plus, the coating of babaganoush helps seal in juices, making for a more moist, flavorful chicken breast.

The awesome folks at Joy of Kosher asked me to develop a recipe using one of Sabra’s Mediterranean salads, for their #ShareSabra campaign. I was happy to, since all of Sabra’s products are gluten-free. Sabra’s babaganoush does not contain sesame, which is a bit untraditional but good with our family, since my father is severely allergic to sesame and I tend to stay away from it out of habit.


chicken and babaganoush

To make the chicken, spoon babaganoush on top of each chicken breast, so the top of each breast is evenly covered with a thick layer of babaganoush. Sprinkle the tops with paprika and some fresh parsley, and bake at 400 degrees for about 30 minutes. (You can try this same technique using hummus instead of babaganoush.)

With babaganoush that is labeled kosher for Passover, this dish becomes a quick way to brighten up the Passover table with a burst of flavor. You can’t beat that for ease and convenience.

Please see my full recipe for Chicken Baked with Babaganoush on the Joy of Kosher site.

This post is sponsored by Sabra, but all opinions are my own. With Joy of Kosher’s #ShareSabra contest, you could win $200 just by sharing photos of your food, your family and your friends (and it does not need to be with a Sabra product).


Filed under entrees, Passover, Recipes

Gluten-Free French Toast

gluten-free french toast

Comfort food: Gluten-free French toast

When some people think of comfort food, they think of meatloaf, mashed potatoes or tuna casserole. You certainly won’t find any of those on my list. Yet, when the Kosher Connection asked food bloggers to create a recipe for comfort food, I had a hard time figuring out my favorite comfort food. Chicken soup is my go-to food when any of us is feeling sick, but I’ve already posted a recipe for gluten-free matzo ball soup. And while I would find comfort in a huge plate of gluten-free brownies, that would be kind of embarrassing to admit (plus, I’ve already posted a recipe for the best gluten-free brownies ever).

But breakfast and brunch foods always make me happy, whether it’s French toast, pancakes, an omelet, egg skillet or homemade hashbrowns. So I decided to post a recipe for comforting gluten-free French toast.

French toast is pretty easy to make, and gluten-free bread soaks up the egg mixture nicely (although not as well as soft challah). Gluten-free bread tends to be small in size, so you can use six slices of bread to two eggs, whereas a typical recipe might use four slices of wheat bread to two eggs.

I amp up the flavor by adding vanilla extract, cinnamon and nutmeg (because almost any food is better with vanilla, cinnamon and nutmeg). The French toast can easily be made dairy-free by using almond milk for soaking and non-dairy buttery spread or coconut oil for frying.

Although French toast seems supersweet and indulgent, this recipe does not contain any added sugar. When topped with fresh fruit, it makes a healthy breakfast. Or drizzle on pure maple syrup for a little indulgence and extra comfort.

To see comfort food recipes from other Kosher Connection bloggers (though not all are gluten-free), click on the frog icon below:

Gluten-Free French Toast

(gluten-free, dairy or dairy-free)
By Gluten-Free Nosh
printable recipe


  • 2 eggs
  • 1/4 cup milk or dairy-free milk alternative
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 6 slices gluten-free bread
  • 1 tablespoon butter or margarine


  1. In a shallow bowl, beat eggs well. Beat in milk, vanilla extract, cinnamon and nutmeg.
  2. Place a slice of bread in the egg mixture and let sit for 30 seconds to soak up the egg. Poke bread with tines of a fork several times to help the egg penetrate the bread. Flip and repeat on the other side.
  3. Melt 1 tablespoon of butter in a frying pan or griddle pan over medium heat. Place several slices of egg-coated bread in the pan and cook until golden brown, about 3 minutes. Flip and cook until the other sides are golden brown.
  4. If you are cooking a second batch, add more butter to the pan before adding the bread.
  5. Serve warm with fresh fruit and pure maple syrup.

Yield: 6 slices


Filed under breakfast and brunch, Recipes

Custardy Corn Pudding, Gluten-Free and Dairy-Free

corn pudding, gluten-free and dairy-free

This custardy corn pudding is gluten-free and dairy-free, a perfect Thanksgiving side.

I am continually impressed by the wealth of content at the Joy of Kosher site. So when they asked me to develop a corn pudding recipe for Thanksgiving and Hanukkah, I was thrilled. I wanted to make a creamy corn pudding that was dairy-free, as well as gluten-free, so it could be served with a kosher Thanksgiving dinner.

While most corn puddings are rich with butter, cream and milk, and some are thickened with flour, this corn pudding is custardy and creamy without gluten or dairy. The light texture makes it a good complement to a hearty turkey dinner. (I only wish the photo had turned out better. I hate it when the sky is gray by 4pm in winter and there’s no natural light left for photos, leaving a glare from overhead lights.)

The creamy, custardy texture comes from coconut milk (the richer canned coconut milk, not the boxed, more watery coconut milk drink). The coconut flavor is subtle, with the standout taste being the taste of crisp corn. Fresh corn kernels cut off the cob work best, but since you’re not going to find fresh corn in November, frozen corn works too. I have to thank my mother for the idea for this recipe, and for the idea of adding coconut milk. (Thanks, Mom.)

The eggs give the pudding a light, soufflé-like consistency, studded with nuggets of golden corn. It may seem fussy to bake the pudding in a water bath, but I tried this recipe both with and without a water bath. I found that using a water bath (baking the dish set in a larger pan surrounded by hot water) is the way to go. It insulates the soufflé, cooks it evenly and gently, and prevents it from falling and deflating.

On this Thanksgiving, that’s something to be thankful for.

You can find my full corn pudding post on the Joy of Kosher site, along with the accompanying recipe.

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Filed under Recipes

Super-Moist Secret-Ingredient Chocolate Cake

Secret-ingredient Chocolate Cake

You’d never guess the secret ingredient in this moist gluten-free chocolate cake with pink buttercream frosting.

Can you keep a secret? This gluten-free chocolate cake has a top-secret ingredient that keeps it rich and moist. No crumbly, dry cake here.

The only catch is that you can’t reveal the secret ingredient to your guests, at least not until after they’ve devoured a piece of this delectable chocolate cake topped with a delicate pink buttercream frosting.

Ready? Promise you’ll keep reading? The secret ingredient is … borscht. That’s right, pureed beet borscht gives the cake extra moisture and richness, without any noticeable beet taste. (Note: Do not use “Russian style” borscht, which contains garlic. That would be bad.)

Honestly, I’m not a huge fan of beets (too “earthy”), so trust me on this one: You simply cannot taste the beets in this recipe, yet they lend moistness, structure and depth to the cake. Similarly, sometimes I add applesauce to my gluten-free cakes: The applesauce makes the cake tender, and the fruit pectin keeps it from falling apart — especially important for gluten-free baking.

When I was asked to develop two recipes for the Joy of Kosher Gold’s Foods campaign, I decided to make two very different recipes: a chocolate beet cake with Gold’s borscht and wild salmon with dinosaur kale and yogurt-horseradish sauce, using Gold’s white horseradish.

For the Super-Moist Secret-Ingredient Gluten-Free Chocolate Cake, you’ll need to puree the borscht in a blender, to thoroughly incorporate any bits of beet. Borscht — beet soup — is liquidy. Adding 1 1/2 cups of borscht to the batter seems strange, but it makes the cake tender, with a light and airy crumb.

chocolate cake ingredients

The surprising secret ingredient to moist gluten-free chocolate cake is … borscht.

I frosted the cake with a pink buttercream frosting, tinted pink by a few tablespoons of pureed borscht. Again, trust me — there is so much sugar in the icing, you will never taste the beets. Using the beet juice is actually a great way to color the frosting without using artificial food colorings.

For the full recipe for Super-Moist Secret-Ingredient Gluten-Free Chocolate Cake, please click through to the Joy of Kosher site.

For the salmon, I came up with a more traditional recipe of Salmon with Dinosaur Kale and Yogurt-Horseradish Sauce. I like lacinato (dinosaur) kale, because it is more tender and quicker cooking than curly kale. My youngest daughter eats up the kale (leaving the salmon), asking for more of “the green stuff.”

Salmon with kale and yogurt-horseradish sauce

Salmon with dinosaur kale and yogurt-horseradish sauce


Lacinato kale is also called dinosaur kale and Tuscan kale.

horseradish sauce

For a sauce, try this combination of Greek yogurt, white horseradish and fresh dill.

Start by sautéing the chopped kale with diced shallots in a large skillet, adding a cup of vegetable broth. Then place the salmon on top of the kale, cover the skillet and cook over low heat for about 10 minutes. The salmon (feel free to use other types of fish) comes out silky and tender, which is good because I tend to overcook fish. For the yogurt-horseradish sauce, mix together 1/2 cup Greek yogurt, 2 tablespoons white horseradish and 1 tablespoon chopped fresh dill, and serve on the side.

With a powerhouse combination of wild salmon, kale and Greek yogurt, this dish is both delicious and nutritious.

For the full recipe for Salmon with Dinosaur Kale and Yogurt-Horseradish Sauce, please click through to the Joy of Kosher site.

This post is sponsored by Gold’s and Joy of Kosher.


Filed under desserts, entrees, Recipes

Fiesta Corn and Black Bean Quesadillas, Gluten-Free


Festive gluten-free quesadillas are stuffed with cheese, corn, black beans and cilantro

This post also appears as a guest blog at Rudi’s Gluten-Free Bakery.

When we first went gluten-free, I embraced corn tortillas as a bread substitute. Cheap and versatile, corn tortillas are easy to find and easy to make into wraps, tacos and quesadillas. Their many uses always makes me think of this scene from the movie Airplane! (McCroskey: “Johnny, what do make out of this?” Johnny: “This? Why I can make a hat, a brooch, a pterodactyl…”)

But then I realized that many brands of corn tortillas also contain wheat, and they have an annoying habit of falling apart unless you heat them just-so.

That’s why I was delighted to find Rudi’s gluten-free tortillas, because they are flexible and don’t fall apart. They’re made with whole grains — sorghum, brown rice, corn, amaranth, quinoa, millet and teff. I especially like the fun green color of the spinach tortillas. (Just make sure you buy the gluten-free tortillas. Once I bought the regular ones by mistake, but luckily I noticed when unloading the groceries.)

For a Cinco de Mayo Mexican meal, celebrate with these gluten-free quesadillas, stuffed with a festive filling of cheese, corn, black beans and cilantro. Any type of gluten-free shredded cheese is fine here, but for Cinco de Mayo try a Mexican cheese blend.

It’s fiesta time!

(Disclosure: I wrote this post because I like Rudi’s products. I was not compensated for the post, other than receiving some coupons that I will probably forget to use.)

Fiesta Corn and Black Bean Quesadillas, Gluten-Free

(gluten-free, kid-friendly)
By Gluten-Free Nosh
Printable recipe


  • 1/2 cup corn kernels (defrost, if frozen)
  • 1/2 cup canned black beans, rinsed and drained
  • 2 tablespoons chopped cilantro
  • 6 Rudi’s gluten-free tortillas
  • 2 cups shredded cheese
  • Salsa


  1. Preheat oven to 350 degrees.
  2. Toss together corn, black beans and cilantro in a large bowl.
  3. Stack tortillas on a plate, and heat in the microwave for 30 seconds.
  4. Place three tortillas on a large cookie sheet. Sprinkle 1/3 cup cheese on each tortilla. Spoon 1/3 cup black bean and corn filling on top of the cheese, distributing evenly on each tortilla. Sprinkle an additional 1/3 cup cheese on top of filling for each tortilla. Top with another tortilla.
  5. Bake for 7 minutes, or until tortillas are slightly crispy and cheese is melted. Cut each quesadilla into six wedges and serve with salsa.

Yield: 3 to 4 servings


Filed under appetizers, entrees, Recipes

Strawberry-Vanilla Tart in Macaroon Shell

strawberry macaroon tart

Strawberry-vanilla tart in macaroon shell, gluten-free

Here’s a simple dessert that’s gluten-free and kosher for Passover. Use macaroons to make a crisp tart shell, top with a quick vanilla pudding and layer with sliced strawberries. With only a little bit of effort you’ll have an elegant strawberry-vanilla tart in a macaroon shell — perfect for this month’s Kosher Connection challenge to create a Passover dessert.

I strongly recommend making the dessert in a tart pan, not a pie dish. When I first made it in a pie dish, it didn’t cut into pretty slices. With a tart pan, you can remove the sides and keep the tart on the pan’s metal base, or you can slide a knife under the tart and transfer it to a serving plate. One other caveat: After it’s been cut into, this tart does not keep well because the pudding seeps out. So once you start it, it’s best to finish it that day.

The recipe is gluten-free and kosher for Passover. If you want to make a dairy-free strawberry macaroon tart, omit the pudding, pile the macaroon crust full of sliced strawberries and brush the top with melted strawberry jam.

Strawberry-Vanilla Tart in Macaroon Shell

(gluten-free, kosher for Passover)
By Gluten-Free Nosh
Print this recipe


  • 1 (10-ounce) can macaroons
  • 4 tablespoons (1/4 cup) butter, melted
  • 1/4 cup sugar
  • 2 tablespoons potato starch
  • 1/8 teaspoon salt
  • 2 cups whole milk or half-and-half
  • 1 tablespoon pure vanilla extract
  • 3 cups sliced strawberries


  1. Preheat oven to 350 degrees. Lightly grease the bottom of a 9-inch tart pan with removable sides.
  2. Chop macaroons finely in a food processor. Pour in melted butter and process until crumbs start to come together. Press macaroon crumbs into bottom and sides of the tart pan. Put the tart shell on a baking sheet, slide into the oven and bake at 350 degrees for 12 to 15 minutes, until firm.
  3. For the vanilla pudding, mix together sugar, potato starch and salt in a medium saucepan. Pour in a small amount of the milk (about 1/4 cup) and whisk to form a smooth paste. Pour in the rest of the milk and stir well.
  4. Cook pudding over medium heat, stirring constantly with a rubber spatula, until it thickens and bubbles around the edges, about 5 minutes. Remove from heat and stir in vanilla extract. Let pudding cool for 5 minutes, then pour it into macaroon tart shell while still warm. Top with sliced strawberries arranged in concentric circles and refrigerate.

Yield: 8 servings

For more Passover desserts, check out this month’s Kosher Connection link-up. Please be aware that not all desserts listed are gluten-free. Click on the frog icon for links to other great blogs:


Filed under desserts, Jewish holidays, Passover, Recipes