Apricot Petit Fours
Apricot Chocolate Roulade
Dairy Free Banana Chocolate Bake
Cornflake Base Cheesecake (light)
Lemon (or Orange) Cheesecake
Chocolate Chestnut Cake
Chocolate Chestnut Terrine
Chocolate Currant Chestnut Trifle
Chocolate Orange Cake (Sticky)
Chocolate & Pear (Cherry) Tart
Corn Starch/Flour Custard
Custardy Cranberry Bake
Festive Winter Pud
Hazelnut Meringue Mascarpone Layer
Lemon Reverse Cake
Pashka - Flower Pot Pudding
Pear & Ginger Pud.
Rice Pudding - Iranian Style
Rhubarb Sponge Pudding
Roasted Fruit in a Chocolate Meringue
Sticky Chocolate Orange Cake
Sweet Noodle Kugel
Walnut & Coffee Souffles
Zuccotto (Italian Mould)
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
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Vegetarian, Parve, Dairy Free, Passover
This is very yummy with the bonus of being fat free. The fresh ginger gives it a wonderful tang - I keep peeled ginger in the freezer and it is extremely easy to grate when frozen.
175g (6oz) ground almonds
2 large pears (apprx 350g - 12oz)
175g (6oz) clear honey
25g (1oz) fresh ginger
3 medium eggs
1 tsp cinnamon
1 tsp bicarbonate of soda
Grate the ginger and the pears into a mixing bowl, add the remaining ingredients and mix for about 3 minutes until mixed thoroughly. Pour into a greased 1 kilo (2lb) loaf tin. Really simple
Bake for 45 minutes approximately until a tooth pick comes out clean when inserted at Moderately hot, 160C Fan 150 C, 375ºF, Gas 5.
Some of the pears and honey seem to sink to the bottom which forms a sticky layer under the sponge which is a nice contrast.
You can pour this into a microwave dish and zap for 8 minutes works well but not so sticky or brown.