Tonight is the first night of Hanukah-a Jewish 8 day mid winter celebration . We light the Hannukiah, spin the dreidels, sing the songs and, of course,.... eat.
Channukah? Hanukkah? Chanukah? Hanukah? As many ways as there are to spell the Hebrew word for "dedication" there are Latke recipes- a simple internet search will astound you with the varieties…apple,Indian, zuchinni.. However I like a simple “no frills” latke though this year I am going to branch out and try Gluten-free bay’s Celery Root and Potato Latkes or maybe the Parsnip and Carrot Latkes. Making gluten free latkes was easy and the Rugelach ,thanks to Victor Dolcourt, is now also back on our gluten-free table. It was the Sufgayinot that was missing. Last year
Blintz Loaf (wheat/gluten/dairy free)
3/8 c melted margarine ( I use butter)
1/2 c sugar
1/2 c soymilk
3/4 c rice flour
3/4 tsp baking powder
1/4 tsp salt
3/4 lb firm or silken tofu crumbled
2 tbsp melted margarine
3 tbsp. sugar
Dash of salt
Preheat the oven to 350°. Grease 8” x 8” baking pan.
Mix dough ingredients together well. Pour 1/2 the batter into the prepared pan. In a separate bowl, mix the filling ingredients until just combined. Top the dough with the filling and pour the remaining dough over the top, spreading to cover.
Bake at 350° for 50-55 min or until the corners are set and light brown
Serve with jam and sour cream.