The season is here!! The week before Thanksgiving for us American’s in Israel needs to be filled with all the fall desserts. Especially since we are very lacking on the weather front here. Let’s just hope for a nice rainy night next Thursday.
This recipe was originally a dairy one that I made one Shabbat for a kiddush we were hosting. One of those recipes I kind of just through together with the things I had in the house. And it ended up being bomb. And people were licking the bowl clean.
Then I figured practically that I needed to make a non dairy version. Because a bowl of this heaven, on a chilly Friday night with a big cup of cinnamon tea. Just pure perfection. So I did. And it too was bomb. Like so bomb that the pictures I intended on taking the next day couldn’t happen because we had finished the whole pan. So I made another tray on Sunday. And the rest of the week we had this dessert available in the fridge for comfy movie nights. And with a scoop of vanilla ice cream guys. It should be illegal.
Ingredients wise, you should be able to find it all locally.
- I like the use of coconut sugar for a lower glycemic index profile, and truthfully I think it gives the dish a really caramelly profile. But if you don’t have on hand, you can definitely swap with some regular brown sugar.
- You can totally make this a gluten free recipe by swapping almond flour for the spelt flour. It adds a nice texture and still totally addictive.
- If you want the original dairy version, swap the oil for ghee or butter. Thank me later.
That’s all. Hope this Thanksgiving season bring great family time, comfy cozy nights, and is loaded with things to be grateful for.