Get set for a wonderful Hanukkah menu that will impress your guests, keeping it festive, flavorful, and gluten-free! These delicious recipes from Elana’s Pantry will create the perfect meal for the first, second or any of the eight nights. Because the second night falls on Thanksgiving this year, bring a little autum flavor to the table with some Carrott Scallion Latkes.

Or try a fun take on sufganiyot with some easy Jelly Donut Cupcakes. Many delicious dishes to to add to any table!

 

Roasted Chicken with Olives and Prunes

Photo and recipe provided courtesy of elanaspantry.com

 

Ingredients

1 whole chicken (2-3 pounds)

1 teaspoon celtic sea salt

1 cup pitted green olives

1 cup pitted prunes

1 tablespoon dried oregano

1 tablespoon capers

2 bay leaves

1 clove pressed garlic

1/4 cup olive oil

1/4 cup agave nectar or honey

1/4 cup apple cider vinegar

1/4 cup water

 

  1. Rinse the chicken and pat dry.
  2. Place the chicken, breast side up, in a 9 x 13-inch baking dish, then sprinkle with salt.
  3. In a large bowl, combine the olives, prunes, oregano, capers, bay leaves, garlic, olive oil, agave, apple cider vinegar, and water.
  4. Spread the contents of the bowl in the dish around the chicken.
  5. Bake at 425° for 20 minutes.
  6. Lower heat to 375° and continue to roast the chicken until it is cooked through, about 40 minutes.
  7. Remove from oven and serve.

 

 

Kale with Cranberries

Makes 8 servings

Photo and recipe provided courtesy of elanaspantry.com

 

Ingredients

2 bunches kale

1/4 cup pine nuts

1/4 cup dried cranberries

3 tablespoons olive oil

 

  1. Steam the kale until it is bright green.
  2. Meanwhile, in a cast iron skillet, toast the pine nuts.
  3. Allow kale and pine nuts five minutes to cool, then toss together in a large bowl.
  4. Add dried cranberries and olive oil.
  5. Toss and serve.

 

 

Carrot Scallion Latkes

Photo and recipe provided courtesy of elanaspantry.com

 

Ingredients

3 cups shredded carrots

3 cups scallions, finely chopped

3 eggs, whisked

1/2 teaspoon celtic sea salt

1/2 teaspoon coconut flour

olive oil for frying

 

  1. In a large bowl, combine carrots, scallions, and eggs.
  2. Stir salt and coconut flour into carrot mixture.
  3. In a large, skillet heat oil.
  4. Scoop large tablespoonfuls of batter onto skillet.
  5. Fry patties on each side over medium heat until browned and crispy.
  6. Transfer latkes to a paper towel lined plate.
  7. Repeat process until all of the batter is used up.
  8. Serve with applesauce and sour cream (or yogurt).

 

Applesauce

Makes 4-6 servings

Photo and recipe provided courtesy of elanaspantry.com

 

Ingredients

12 medium apples, peeled, cored and sliced

2 sticks cinnamon

 

  1. Place apples and cinnamon in a large Pyrex bowl with lid.
  2. Bake covered at 350° for 1 1/2 hours.
  3. Allow to cool slightly.
  4. Crush apples with a potato masher until sauce is desired consistency.
  5. Serve over latkes, on top of a bowl of yogurt, or (Elana’s favorite) plain.

 

 

Jelly Donut Cupcakes

Makes about 10 cupcakes

Photo and recipe provided courtesy of elanaspantry.com

 

 

 

 

Ingredients

For the cupcakes:

3 eggs

1/2  cup applesauce 

1/2  cup grapeseed oil

1/2 cup agave nectar

1 tablespoon vanilla extract

1/2  cup coconut flour

1/2  teaspoon celtic sea salt

1/4  teaspoon baking soda

 

for the filling:

1/2 cup raspberry jam

1 tablespoon arrowroot powder

 

for the topping:

2 tablespoons xylitol

  1. In a food processor,combine eggs, applesauce, grapeseed oil, agave and vanilla and pulse together.
  2. Pulse in coconut flour, salt, and baking soda.
  3. Allow batter to sit and thicken just a bit.
  4. To prepare filling, combine raspberry jam and arrowroot powder in a small bowl and stir vigorously.
  5. Next, line a cupcake tin with unbleached paper liners.
  6. Spoon 2 heaping tablespoons cupcake batter into each cupcake liner.
  7. Spoon 1 heaping teaspoon of jam mixture (on top of batter) into each cupcake liner.
  8. Spoon another tablespoon of batter onto cupcakes to cover  jam mixture.
  9. Bake at 350° for 20-25 minutes.

10. Remove cupcakes from oven and allow to cool for 20 minutes.

11. Spoon a scant 1/2  teaspoon of xylitol “sugar” onto top of each cupcake.

12. Cool and serve.

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