Chewy Almond Thumbprint Cookies

These cookies are so tasty, you won't even miss the regular wheat flour in them. Perfect for Passover coming up in just a few short weeks, but honestly love them all year round! The toasted almond flour gives great depth of flavor and the fruit jam options change the cookie flavor profile up!

What you will need:
4 cups blanched almond flour
2/3 cup coconut sugar 
¼ cup honey,
2 tbsp lemon juice
1 tsp lemon zest (from 1 lemon) 
¼ tsp kosher salt 
1 large egg, at room temperature 
3 tablespoons fruit jam 

Directions:
Preheat the oven to 350°F.
Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, about 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.

Add the coconut sugar, honey, lemon juice, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened. 

Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each. 

Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb. 

Fill each indent with 1/2 tsp jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container. 

Spinach Banana Waffles

Most toddlers, including my son, are not eating enough vegetables per day. Fruit and carbs for him are no problem, but eating raw or cooked vegetables for him not in his pouches is near impossible.

This simple recipe made with only a handful of ingredients, including a vegetable, can be ready in minutes.  The recipe contains no gluten and is packed with protein and nutrients like iron and vitamin K.

I usually make a batch of these and freeze a few in saran wrap to have them on hand for future meals.

What you will need:
2 eggs
1 1/2 cup spinach raw
1 medium banana
1/2 cup oats
Dash of vanilla and cinnamon

Instructions
Heat waffle iron
In a blender, blend all ingredients until well combined (typically takes 1-2 minutes)
Pour batter into the pre-heated waffle iron
Close iron and cook until waffle slightly browned and cooked through (typically about 5 minutes)
Optional: Top with Greek yogurt, syrup, or fruit

Chocolate Lava Filled Babka

Ingredients for Dough
1 cup warm water (no hotter than 115°F)
1 Tablespoon instant dry yeast
½ cup sugar
½ Tablespoon vanilla sugar
¾ cup canola oil
2 eggs, lightly beaten
4 cups bread flour, plus more as needed
1 teaspoon kosher salt

Ingredients for Chocolate Powder Filling
1 cup powdered sugar
1 cup dark cocoa powder (preferably Dutch process)
2 cups sugar
½ package Jell-O chocolate pudding powder

Ingredients for Chocolate Lava Filling
1 cup of dry filling from above
¼ cup canola oil
4-5 Tablespoons boiling water
The filling will have a thick, syrupy consistency. If needed, add 1 additional tablespoon boiling water. Filling will thicken and set as it sits.

Ingredients for Babka Crumbs
1 cup all-purpose flour
1 cup powdered sugar or granulated white sugar
1 Tablespoon vanilla sugar, optional
6 Tablespoons canola oil

Directions:

For the Babka:
Parve — yields 3 loaves — freezer friendly
1. Combine water, yeast, and sugars in a large bowl; proof for 5 minutes, until foaming.
2. In a small bowl, combine oil with eggs; add to yeast mixture.
3. 1 cup at a time, add flour to the yeast mixture, followed by salt. Knead to combine. Turn dough out onto floured work surface; knead for 3-5 minutes until flour is well blended and a dough ball forms. The dough should be soft but not oily.
4. Sprinkle a bowl with 2 tablespoons flour. Transfer dough to the bowl; cover with a clean kitchen towel. Let rise in a warm place for an hour.
5. Prepare the babka crumbs: Mix crumb ingredients together until crumbs form. The consistency should be similar to wet sand. If desired, add cookie pieces, chocolate chips, sprinkles, or nuts.
6. Preheat oven to 350°F. Coat 3 (2-pound) loaf pans with nonstick cooking spray. Line a baking sheet with parchment paper.
7. Divide dough into 3 portions. Roll 1 portion into a 13x10x¼-inch rectangle. Spread on wet chocolate lava filling, then dust an even layer of the dry chocolate powder filling, and sprinkle with desired mix-in* {optional.}
*I sometimes mix in chocolate sprinkles, chocolate chips, crushed up cookies or cake.

8. Roll dough over filling to form a log. Twist log; fold in half. Place into prepared pan. Cut a shallow slit across the length of the log. Repeat with remaining portions. Top loaves with babka crumbs and toppings.

9. Place loaf pans onto a baking sheet. Bake for 30 minutes; rotate pans. Bake additional 15 minutes; babka crumb topping should be golden brown.
10. Cool on cooling racks. Do not cut into babka until it has cooled, as dough continues to bake even after being removed from oven.