Would you believe that beauty pictured above is dairy-free, soy-free, grain-free, naturally sweetened, and 100% decadent and delicious?
Yeah, I would either if I hadn’t tasted it three times in the making.
I can also hardly believe it’s my latest recipe to appear in Simply Gluten Free Magazine, available on newsstands now.
I created this dessert as part of a Passover feature (as the resident Jewish girl, that’s always my job!) but please don’t pass it over (hehe) if you’re not celebrating. There’s no good reason this dessert can’t be served any other time of year, on any other occasion – I tested it at a moms’ group holiday party and over dinner with a friend. The reason it will appeal to those celebrating the holiday, though, is that it’s free of the five forbidden grains – wheat, barley, oats, spelt and rye – and it happens to pareve in the context of the laws of kashrut. A food that is pareve contains neither dairy nor meat and can be served alongside either one. Since many people eat meat as the main course on the holiday, it’s necessary to look for pareve desserts. This raspberry chocolate mousse cake – luscious, rich and creamy – is a refreshingly different and healthier alternative than the typical heavy Passover desserts laden with nuts, oil and sugar.
Chocolate not your thing? There’s also a main dish recipe for a North African-inspired spicy braised chicken with an abundance of spring vegetable: artichokes, fennel, and carrots. Accented with bright citrus and briny olives, this is an unexpected winner fit for the seder table.
Other contributors to this issue include:
Ricki Heller, rickiheller.comAlexa Croft, Lexie’s Kitchen
Hallie Klecker, Daily Bites
Alta Mantsch, Tasty Eats at Home
Kim Maes, Cook It Allergy Free
Maggie Savage, She Let Them Eat Cake
Jenn Oliver, Jenn Cuisine
Amy Valpone, The Healthy Apple
Carol Kicinski, Simply Gluten Free