Gluten-Free Sweet Potato Pancakes

1 ½ cups mashed sweet potatoes (or canned pumpkin which has a stronger taste)
5 large eggs beaten
1 ½ cups almond or coconut milk
2 tablespoons pure maple syrup
4 tablespoons melted butter or coconut oil
1 cup of coconut flour
¼ cup flax meal
¼ cup almond meal
1 tablespoon of baking powder
½ teaspoon of sea salt

Preheat a lightly oiled griddle or non-stick fry pan.  In a large bowl combine the sweet potatoes, eggs, milk, maple syrup, and butter.
In another bowl combine the dry ingredients.  Lightly fold the dry ingredients into the wet ingredients.  Do not beat or over stir.  Set the mixture aside for a few minutes to rest, giving the batter time to rise a bit.  Spoon a 2-3” dollop of batter onto the warm pan.  Cook for about 3-4 minutes on each side.  Carefully flip the pancakes, they are delicate.
Serve on a warm plate with a side of pure maple syrup.

Cranberry Pistachio Biscotti

¼ cup light olive oil
¾ cup white sugar
2 tsp vanilla extract
½ tsp almond extract
2 eggs
1 ¾  cups all purpose flour
¼ tsp salt
1 tsp baking powder
½ cup dried cranberries
1 ½ cup pistachio nuts
DIRECTIONS:
1. Preheat the oven to 300 degrees F (150 degrees C)
2. In a large bowl mix together oil and sugar until well blended. Mix in the vanilla and almond extracts then beat in the eggs.  Combine flour, salt and baking powder. Gradually stir into egg mixture.  Mix in cranberries and nuts by hand
3. Divide dough in half. From 2 logs (12x12 in) on a cookie sheet that has been lined with parchment paper.  Dough may be sticky; wet hands with cool water to handle dough more easily
4. Bake for 35 minutes in preheated oven or until logs are light brown. Remove from oven and set aside to cool for 10 minutes. Reduce oven heat to 275 degree F (135 C)

Cheese Blintz

BLINTZ INGREDIENTS

•      4 eggs
•     1 cup flour
•      1/3 cup sugar
•     3/4 cup milk
•     1/4 cup water
•     1 tsp vanilla
•     Pinch of salt
•     Nonstick cooking oil spray
•     Vegetable oil with a high smoke point for frying (grapeseed or peanut oil works best)

You will also need: non-stick skillet

FILLING INGREDIENTS

•         1 cup lowfat ricotta cheese
•         1 package (8 oz.) cream cheese
•         1/4 cup sugar
•         1 egg yolk
•         2 tsp fresh lemon juice
•         1 tsp vanilla
•         Pinch of salt

Total Time: 30 Minutes

Servings: 8-9 blintzes

Kosher Key: Dairy

1. Blend all of the blintz ingredients together using a food processor, blender, immersion blender or electric hand mixer. Consistency of the batter should be smooth (no lumps). Alternatively, you can use a fork to mix all ingredients together until the batter is smooth. Make sure you get rid of all the lumps.
2. §  Warm up a nonstick skillet on medium heat until hot. The skillet is ready when a drop of water sizzles on the surface of the pan. If the water pops or jumps out of the pan, the skillet it too hot—let it cool slightly before starting. If the water sizzles, it’s at the perfect temperature. Grease the entire surface of the hot pan generously with nonstick cooking oil spray (keep the oil spray away from gas stovetop flame).
3. §  Pour the blintz batter by 1/3 cupfuls into the pan, then tilt the pan in a circular motion till the batter coats the entire bottom of the pan in a large, thin circular shape.
4.  Let each blintz cook for 60-75 seconds until the edges of the blintz brown and the bottom of the blintz is lightly golden. You can tell it's ready by touching the center of the pancake's surface-- it should be dry and slightly tacky to the touch. Do not flip the blintz to cook the other side. Use a spatula to take the blintz out of the pan and place it on a plate.

• Keep the blintzes separated by pieces of parchment paper, wax paper, or paper towels. This will help keep them from sticking together.
• When all of the blintzes are cooked, create your filling. Put all of the filling ingredients into a mixing bowl, then use a fork to mix them well. Filling should be well blended but slightly lumpy.
• Now you’re going to stuff and wrap up your blintzes! Put 3 tbsp of filling on the lower part of the blintz, about an inch from the edge.
• Fold the lower edge of the blintz up over the filling.
• Fold the sides of the blintz inward, as though you’re folding an envelope.
• Roll the blintz up and over the filling like a burrito, tucking the edges in as you roll.
• When the blintzes are stuffed and rolled, you are ready to fry them. Pour ¼ cup of vegetable oil into the skillet and heat over medium until hot. Do not let the oil turn brown or start smoking—if this happens, discard the oil and try again. Cook the blintzes in batches of 3--this will give you space to turn them easily in the pan. Carefully place the stuffed blintzes flap-side down into the hot oil. The blintzes should fry for 1 ½ to 2 minutes until they’re brown and crispy.
• Turn the blintzes carefully using a spatula and/or tongs, then fry for an additional 1 ½ - 2 minutes. Blintzes should be evenly browned on both sides.
• Serve blintzes warm. They can be served as-is or topped with fruit topping, sour cream, applesauce, whipped cream or maple syrup.