Flourless Chocolate Chip Sticks

GF chocolate chip sticks 1

This recipe is a shout-out to my friend Malkie. Malkie’s favorite foods were chocolate chip Eggo waffles and ziti pizza aka gluten upon gluten (and really that’s all she ate). But then one day Malkie became gluten free, and basically had nothing to eat. Over the years I have experimented and made up recipes for my dear picky friend. These chocolate chip sticks though were a winner from day one.

These chocolate chip sticks are amazing, like even for being gluten free amazing, like better then some non-gluten free chocolate chip sticks I have eaten in my life.

The base is almond flour which doesn’t give it the potato-starchy consistency that is usually associated with gluten free items, rather they are soft and chewy or crunchy (depending how you bake them…see below).

You may use ground almonds instead of almond flour if you cant find almond flour but they become a little fluffier, rather than chewier if you do (but are still really good).

These are perfect for pessach…they are non-gebroks (aka no matzah meal) or for any other time you want (or if you have a gluten free friend or relative).


Flourless Chocolate Chip Sticks:

Yield: about 20-24 sticks


2 eggs

3/4 C. sugar

2/3 C. oil

2 tsn baking powder

2 tsn vanilla

2 1/2 C. almond flour

1/3 C. potato starch

1 C. Chocolate Chips

Preheat the oven to 350 degrees.

Take a baking sheet and line with parchment paper and set aside.

Mix the eggs and sugar together.

Add in the oil and mix.

Add the baking power and vanilla and mix.

Add the almond flour, potato starch and chocolate chips and mix until everything is incorporated. (the batter will be wet and thick but not like a stiff dough).

Split the batter in two and shape each half into a log on the baking sheet.20170323_083731


15-18 minutes if you want them really soft and chewy.

20-25 minutes if you want them more firm and less chewy.

Let cool 10-20 minutes before cutting them or they might fall apart.

BISCOTTI: Bake 20 minutes. take out and let cool about 5 minutes. Cut into sticks and lay each one out on the baking sheet. Bake another 15 minutes. After the cookies cool they will be crunchy.



Classic Pancakes

I know it’s Purim time, but I promise…keep reading and it’ll all be made clear. I actually had a different Purim pancake idea, but alas…I ran out of time and there is no way that it would be ready on time for Purim…so instead I figured why not post my classic pancakes now.

So, your wondering why pancakes on Purim: Well, did you know that the first Jewish mention of pancakes (aka latkes) was actually referring to Purim, with Channuka only mentioned on the side.

It was mentioned in the writings of a Rabbi Kalonymus ben Kalonymus (c. 1286-1328), from Italy, of ideal foods to eat…on PURIM! (and yes he talks about a poem about Channuka as well when talking about pancakes, but we’ll get to the rest of the story Channukah time).

So there, pancakes/latkes on Purim is not such a crazy idea after all. Especially, because it’s Purim…Vnahafochu (opposites)…So why not have pancakes (breakfast) for dessert at your Purim seuda (meal) – its the opposite of opposites. Yet it’s still really yummy too. And perfect for a Purim dessert (or breakfast, or snack…or whenever).

This recipe is really easy to make and yummy to eat. I used to make it for my friends in seminary many Friday mornings, and taught my sister (in sem now) how to make them too because they’re just that easy and that good. Oh and they freeze well too an added plus.    Pancakes

Classic Pancakes:

Yield: about 15 med size pancakes


2 C. Flour

3 1/2 tsn baking powder

1/2 tsn salt

1/4 C. sugar

1 tsn Vanilla

1 1/2 C milk or almond/soy milk

1 egg

1/2 – 1 C chocolate chips, optional (can also add: blueberries, sprinkles, bananas, caramelized/sugared beef fry  or whatever else.)

Whisk the flour, baking soda, salt and sugar together. Add in the vanilla, milk, egg and other mix ins if you want (aka chocolate chips)

Heat a frying pan over medium heat. When the pan is hot spoon the amount of batter you want into the pan and let it cook.

When you start seeing a lot of bubbles forming in the batter – time to flip. and let cook about another minute.

pancake 3 (see the bubbles?)

Serving options: Ice cream and chocolate syrup, berries and whipped cream, maple syrup, caramelized beef fry (make sure you do this with almond/soy milk), or just plain 🙂


**some of the history information was from the Encyclopedia of Jewish Food