Passover Friendly Flax Seed Waffles with homemade Berries Jam {GF, Nut-Free}

Easy Flax Seed Waffles {Passover-Friendly, Gluten-Free}

One of the things I enjoy the most about being an introvert, is that weird ideas can come easily. I do make a big mess sometimes, but the auto-validation is huge when and idea comes to mind, and it works in real life (or should I say, “real kitchen”, Ha!)

This is essentially how these Passover-friendly Flax Seed Waffles came to life. What I like the most about these healthy waffles is that these are gluten-free, dairy-free and nut-free; and, in addition they are a mega satisfying breakfast or dinner. These waffles are full of fiber and can seriously get you full!!

I serve these with a quick homemade berry jam and some sugar-free syrup. And, before you tell me this is not jam; I know! I know! It doesn’t have sugar so, is technically not jam. You can call it fruit puree, preserve or marmalade (??). Let me know how you call this jam and why, because honestly, I get confused with these terms sometimes. In the meantime, it’s jam. Haha!

Passover Friendly Flax Seed Waffles {Gluten-free, Dairy-Free, Nut-Free}

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Course Breakfast, Dinner

Servings 6 Waffles

Equipment

DASH Mini Waffle Maker

Ingredients

180 gr Golden Flax Seeds, finely ground
150 ml Eggs
40 gr Coconut Flour
15 gr Coconut sugar (1 Tbsp)
Pinch of salt
500 gr Frozen strawberries and raspberries

Instructions

Waffles:

Preheat your waffle maker or iron to medium-high.
In a bowl, combine all the ingredients, except for the fruit. Whisk until combined, and set aside for a 3-5 minutes.
Scoop the mixture into your lightly oiled, preheated waffle maker and close the top. If using the Dash Mini Waffle Maker, cook for 3 minutes. Repeat until you are finished with the batter.
Serve immediately with Homemade Berries Jam (recipe below) or with your jam of preference.

Fruit Jam

Place the frozen berries into a pot; and cook on medium with the lid on. Stirring occasionally to avoid the fruit sticking to the bottom.
Continue cooking until most of the water is evaporated, making the jam of a thick consistency.

Keyword breakfast, dinner, passover, waffles

Have you tried these Passover-friendly Flax Seed Waffles yet? If so, share on social media with the tag #kasheribbean and, don’t forget to follow on instagram and pinterest for more!

Simplified Caribbean Style Stewed Pigeon Peas using canned Pigeon Peas {Vegan}

Recipes, Sides / By Hannah Abreu

Simplified Caribbean Style Stewed Pigeon Peas {using Canned Pigeon Peas}

When I was a child, in my mind, the Dominican Republic was clearly divided into 3 groups of people: the stewed kidney beans lovers, like me and my grandpa. The pigeon peas lovers, like my sister and my mom; and the “undecided”, who loved every legume on earth; including split peas, chickpeas and lentils that I hated at the time. As I grew older, and moved around different countries, the flavors from home became very dear to me, so I opened my heart and tummy even for those dishes I didn’t enjoy at the time, and my love for traditional foods grew from there.

In this recipe for Caribbean Style Stewed Pigeon Peas I use canned pigeon peas to make it easier and more convenient if you are abroad. You can often find canned pigeon peas in some African shops and latin mini markets in cities like Rotterdam and Antwerp. Even some surinamese shops sell it sometimes. If by any chance you come across frozen pigeon peas, you can grab those as well. Just rinse before using, and keep in mind the cooking time is going to increase.

Probably the most important steps for this Caribbean Style Stewed Pigeon Peas are the preparation of the garlic-oregano base, and the blending of the veggies and some legumes. Keep that in mind if you want to have authentic flavor and texture.

Simplified Caribbean Style Stewed Pigeon Peas {Vegan}

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Course Lunch

Cuisine Dominican Republic

Ingredients

1200 gr Pigeon Peas, canned
30 ml Extra Virgin Olive Oil (2 Tbsp)
20 gr Fresh garlic cloves
10 gr Dried Oregano
50 gr Yellow onion, cut in half
1 Green bell pepper, cut in half
10 gr Fresh Cilantro (also known as Coriander and Chinese Parsley)
Salt and Pepper to taste

Instructions

In a mortar and pestle, crush garlic and dried oregano with a pinch of salt, into a paste.
Add the olive oil in the pot and cook the garlic-oregano paste on low flame until fragrant.
Add the canned pigeon peas, and the rest of the ingredients, except for the salt. Cook on medium-low with the lid on for about 20 minutes.
Remove the lid, and with a soup ladle take one full spoonful of pigeon peas and add to a blender, together with the cooked onion, green bell pepper and cilantro. Blend until smooth. You can add a little bit of the liquid to avoid overheating the blender.
Add the blended mixture back to the pot and let it cook for a few more minutes. Add salt and pepper to taste.
Serve with white rice, salad and fried yellow plantains on the side. Enjoy!

Keyword legumes, pigeon peas

Have you make this recipe or any other from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest for more!

Super Crusty No Knead Bread {Vegan}

Breads & Doughs, Recipes / By Hannah Abreu

Super Crusty No-Knead Bread {Vegan}

With this easy No-Knead bread we officially start our Pre-Pesach cleaning season. Ha! Better to start early with the cleaning of the infamous flour in the cabinets and this is an excellent recipe to get started, as it is effortless and you just need 4 basic ingredients, a bowl, a “caldero” ( or you can use a cast iron pot or dutch oven with a lid) and patience to wait until is done!

Any person that bakes at home has to eventually make this super crusty No-Knead Bread. The most basic of all breads, continue to be the king, for its simplicity and perfect crusty exterior. It also requires minimum effort on our part, and it so versatile you can have it ready tomorrow for breakfast, brunch, lunch or dinner. Any time is the perfect time to have freshly baked bread at home so, let’s get to it!

Once you have mixed the dough, the dough have to rest for a long time. This is the price we have to pay for “no knead bread”!! This process is call “fermentation”. It is when the yeast is activated and start eating the sugars and fermenting the dough. I am not going to get into the nitty gritty of bread baking here, but essentially this process will help our dough rise, among other things.

I let my dough for 12-14 hours at room temperature, and it was good; but in reality the fermentation process can be a lot longer (up to 24 hours in this particular case) if you want. This will develop more complex aromas in the dough. It’s magic happening. Your dough will be ready when is full of tiny air bubbles, very elastic, and at least doubled in size (image #1). At this point you need to she a ball. Your dough will be sticky so don’t panic. Shape a ball and get ready to bake.

IMPORTANT NOTE: keep in mind that, when shaping YOU DON’T WANT TO INCORPORATE MORE FLOUR INTO THE DOUGH , you just need enough flour to be able to shape the dough into a ball without it being a sticky mess.

It is always a good idea to have some hummus, babaganoush and salads ready for when it’s munch time!

Easy, Vegan & Super Crusty No Knead Bread {Just 4-ingredients}

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Course Breakfast, Dinner

Equipment

Dutch Oven or Cast Iron

Ingredients

450 gr Bread flour
300 gr Lukewarm water
4 gr Instant yeast
10 gr Salt

Instructions

In a bowl, combine flour, yeast and salt. Add the water and mix well with a fork or wooden spoon until a rough dough is formed.
Place the rough dough on a lightly oiled bowl, cover tightly with plastic wrap and let it rest at room temperature (see notes) for at least 12-14 hours.
Before you are ready to bake, preheat the oven to 232°C (450°F). Place the cast iron pot or dutch oven with its lid inside to preheat as well.
Place the fermented dough on a flat surface sprinkled with enough flour to avoid the dough from sticking. Gently shape a ball.
Carefully take the cast iron pot out of the oven, place a piece of baking paper on it and gently place the dough ball inside.
Put the lid on the dutch oven, take back to the oven and bake for 30 minutes
After 30 minutes, carefully remove the lid and bake for another 30 minutes or until the bread is golden brown and crusty.

Notes

The time of 12-14 hours is average for room temperature (around 20°C or 68°F).

If the average temperature in your kitchen is over room temperature, you can ferment your dough in the refrigerator covered with plastic wrap for up to 24 hrs. If that's the cake, before you are ready to bake, take the dough out of the refrigerator and let it come to room temperature before shaping and baking.

If the average temperature in your kitchen is colder than room temperature, you can leave your dough to ferment in he counter. It might just take a bit longer to be ready for baking.

Keyword baking, bread

When you make this easy Crusty No-Knead Bread use the hashtag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

Savory Hamantaschen Round-Up: Top 10

Holidays, Purim / By Hannah Abreu

Today is all about Hamantaschen Round Ups, so in this blog post you’ll find our 10 Favorite Savory Hamantaschen from the Bloghosphere!!

Do you have more of a sweet tooth? Check Out: Sweet Hamantaschen Round-Up.

This is guarantee to make you drool! To go to the recipe, just click on the title!
Let’s start!

1. Pretzel & Hot Dog Hamantaschen

This probably would be the most kid-friendly hamantaschen within the savory selection. Yum!

2. Shashookah Hamantaschen

Homemade Pita dough with Shashookah! Genius!

3. Cheese & Vegetable Pasty

4. Pulled BBQ Brisket

This should be the new classic hamantaschen!

5. Salt & Vinegar Potato Knish

6. Caramelized Onions hamantaschen

OMG! I love caramelized onions! And, these babies have also cheese and tomato which creates the perfect balance.

7. Lox & Cream Cheese

Which one is more popular? Brisket or Lox? While we solve the mystery, let both be “the new classic”. I just can’t decide!

8. Corn Dog

Love this totally different dough made with corn flour

9. Cheesy Jalapeño

Anything with cheese would be amazing for me, but I can’t eat jalapenos, so I would use bell peppers instead. Why not?

10. Vegan Savory with Spinach

Of course, I couldn’t let this behind! Even though I am not vegan, I enjoy vegan food, and there are times when I also miss it, and I am almost certain, nobody will tell these babies are vegan!

Do you know any other savory hamantaschen we should add to this list? Let us know in the comments section so we can add it!

Happy Purim!

Sweet Hamantaschen Round-Up: Top 10

Holidays, Purim / By Hannah Abreu

Today is all about Hamantaschen, so bare with me as I present to you our Sweet Hamantaschen Round Up from the Bloghosphere! Yay!

Are you more of a Savory folk? Check Out: Savory Hamantaschen Round-Up.

To go to the recipe, just click on the title!
Let’s start!

1. Salted Chocolate Chip Tahini Hamantaschen

Chocolate Chip cookie dough with halva filling and chocolate drizzle. Sound, look and must taste good.

2. German Chocolate with Coconut Cream

I particularly love this concoction: chocolate, cream of coconut and pecans! Sounds like a dream come true. Yum!

3. Cannoli Hamantaschen

This is definitely a dream come true for the dairy lover. Both, the dough and the filling have cheese and it also features chocolate chips. De-li-cious!

4. BabkaTaschen

This is more of a soft dough, more bread like (of course, is babka inspired), so if you want to get out of the ordinary definitely try this one.

5. Churro Hamantaschen with Dulce de Leche

Churro + Dulce de Leche = Perfection.

6. Funfetti Cheesecake

Super festive looking funfetti cookie dough with cheesecake filling. The perfect looking cookie for purim.

7. Krembo

Until I was preparing this list I didn’t know what krembo was, so don’t feel bad if you didn’t know either. Anyways, this combo is what my childhood dreams were made of: crunchy biscuit on the bottom, meringue on top and all coated with glorious chocolate. Yum-my!