Grain Free Flour Blend

Rorie’s distinctively developed blend of almond flour, coconut flour and arrowroot flour will transform your grain free menu. It produces a taste and texture so perfect, you’ll never believe it’s grain free. Replace ordinary flours with this unique blend for totally extraordinary results in all your Passover and year-round recipes.



Rorie’s teamed up with expert dough maker Naomi of @naomi_tgis to bring you an entire collection of wholesome baked goods, from grain free breads to crackers, cookies and much more. Check out the collection of grain and refined sugar free baked goods in the recipe tab below.

This versatile flour blend is free of gluten, grains, sugar, potato & tapioca starch, non gebraks, low carb, and high in protein & healthy fats.

Use Rorie's grain free flour, cup for cup in place of almond flour for extraordinary results in all your passover and grain free baking.

Birchas Shehakol.
I would like to thank expert baker and cook Naomi Elberg for your creativity, devotion and friendship. The recipes you developed for the grain free mix has transformed pesach forever! Head over to @naomi_tgis to get the best tips on everything from baking to products and everything in between. Naomi is also available for baking and cooking demos.

The grain free mix can be substituted cup for cup in any recipe that calls for almond flour. It will produce a more optimal outcome. Many white flour recipes can be replaced by the grain free mix but not necessarily cup for cup. Replacing for white flour is not guaranteed. The mix can NOT be used cup for cup in potato starch recipes. Starch based recipes are usually made with more eggs and wet ingredients and the proportions would have to adjusted for the grain free mix.

Recipes are divided by categories for easy access.
Happy grain free baking and cooking,
Love, Rorie


Breads, Crackers, Crepes, Pizza Crust Recipes and Matzah Free Matzah Balls!



Grain Free Bread Loaf

  • 5 eggs
  • 1/2 cup unsweetened almond milk
  • 1/4 cup coconut oil
  • 1.5 tsp apple cider vinegar
  • 1 tbsp honey ( optional)
  • 2.5 cups Rories grain free flour
  • 3/4 tsp baking soda
  • 3/4 tsp sea salt

Preheat oven to 350 degrees.
Smear an 8”x4½”x3” loaf pan with coconut oil. Set aside.

Combine wet ingredients in one bowl and dry ingredients in a separate bowl.
Gently mix wet ingredients into dry to create a thick brownie like batter. Pour the batter into the oiled loaf pan.

Bake in the middle rack on the oven for 40 minuets. Place the load of its side to cool for 10 minutes. Slide a knife around the sides and remove the loaf. Allow to cool completely on a cooking rack before slicing.

The bread can be served room temp or toasted.
Store bread sliced in the freezer or refrigerate for 3 days.



Grain and Yeast Free Boiled and Baked Bagels

  • 1 1/2 c plus 2 tbsp grain free flour
  • 2 tbsp melted coconut oil
  • 2 eggs
  • 1 tbsp honey
  • 1/2 Tbsp water ( more as needed)
  • 1/4 tsp salt
  • 1/2 tsp baking powder

Mix all ingredients together in a bowl using a spatula. Once dough begins to come together use your hands (wear a glove!) to form a ball. Divide dough into 4 and roll into balls. Flatten slightly; Poke a hole through the bagel using your finger and set aside.

Bring 4-8 cups of water to a boil plus 2 tbsp honey. Once at a strong boil reduce to simmer and drop bagels in and boil for 1 minute.

Place bagels on a parchment lined baking sheet. Place in a pre heated oven set to 350 degrees. Brush with beaten egg (optional) and top with whatever you please.

Bake 25 mins until golden brown ( or darker if you prefer)



Grain Free Banana Zucchini Loaf Bread

  • 1 (very) ripe banana ; mashed well.
  • 1 cup (Usually the size of 1 small/medium sized zucchini) grated and squeezed to draw out as much water and possible - I use the small shred on the box grater. Measure after liquid is squeezed out
  • 2 large eggs
  • 1/4 c coconut sugar
  • ½ c ¼ c honey
  • 2 tbsp avocado oil
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 ½ tsp cinnamon
  • 2 c Grain Free Flour

Preheat oven to 350 degrees
Mix banana, zucchini, eggs, sugars, oil, eggs, cinnamon and vanilla together in a medium sized bowl. Add flour, baking soda, baking powder. Mix gently just so everything is incorporated.

Grease a loaf pan and or line with parchment paper. sprinkle the top with chopped walnuts or chocolate chips.

Pour batter into pan and bake 50-60 mins. Allow to cool completely before slicing.



Grain Free Crackers

  • 1 egg
  • 1/4 tsp kosher salt
  • 3/4 c- 1 c grain free flour blend

Beat egg with salt using a whisk or fork. Add flour until cohesive dough is formed.( you will need between 3/4 c to 1 c) start by using a spatula and finish using your hands ( wear gloves for best results).

Place dough on a sheet greased Baking Parchment Paper and pat down till gently flattened. Lay another strip of greased parchment paper over the top and roll till about an eighth-inch thick. Remove parchment from top layer.

Using a knife or pizza cutter to cut dough into squares and bake at 350 degrees Fahrenheit for 13-15 minutes until the edges of the crackers are brown and crispy.

Variation: Use one of these variations to change your cracker flavor or add in whatever herbs and spices you desire:

  • Salt & Pepper: add a quarter to half a teaspoon pepper
  • Onion & Garlic: add half a teaspoon garlic powder and half a teaspoon onion powder
  • Garlic & Herb: add three-fourths teaspoon garlic powder and a quarter teaspoon each (dry) oregano, basil and parsley
  • Rosemary Cheddar: add one cup shredded cheddar cheese and half to one teaspoon crumbled dried rosemary leaves
  • Cinnamon Sugar: sprinkle top of crackers with cinnamon sugar before baking
  • Onion & Dill: granulated onion, granulated garlic, dry minced onion flakes, dry dill flakes, dry chives kosher salt


Sweet OR Savory Pesach Crepes

Yield: 8-10

  • 1 cup @fullnfree grain free
  • 3 large eggs 🥚🥚🥚
  • 1 cup unsweetened almond or coconut milk*
  • 1/4 tsp salt
  • 2 tbsp melted and cooled coconut oil or butter.

*For dessert crepes you can use sweetened milk plus 1/2 tsp vanilla OR you can add 1 tbsp coconut sugar plus 1/2 tsp vanilla to the batter. *If you want to make savory crepes you can add your favorite savory spices like Italian spice blend and granulated garlic.

In a blender or a bowl of a food processor place all ingredients above and Blend until smooth. Then chill for 15 mins in fridge.

Heat a crepe pan over med/ high heat; grease if necessary. Pour batter into crepe pan; (I use a measuring cup) and pour batter into pan. I use 1/4 c. - 1/2 c batter per crepe.

Lift pan off heat and tilt using a circular motion so that the batter coats the surface evenly.Cook the crepe until set; you’ll notice bubbles appear on the surface like when you’re making pancakes.. approx 1-2 minutes.

Loosen with a spatula ,flip and cook the other side until cooked through which is roughly 30 seconds or so.

Repeat until all batter is used (or keep extra batter covered in the fridge for another day).Fill savory crepes with sautéed mushrooms and onions ( whatever you desire) dessert crepes can be spread with chocolate, caramel and or filled with fresh fruit and drizzle with almond butter.



Matzah free matzah balls

  • 3 eggs
  • 3 tbsp avocado oil
  • 3 cups grain free flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp water
  • 1/2 tsp dried parley
  • 1/2 tsp dried dill

Combine all ingredients together. Refrigerate for 45 min.

Use a small cookie scooper (1.5-2 tbsp max) to create uniform size. With slightly oiled gloved hands form round balls. 10 cups salted water or preferably chicken broth. Bring to rapid boil. Drop them in very gently, balls will rise to top. Lower to a medium flame cook for 20 minutes. Remove with a skimmer and cool on in a shallow 9 inch pan. Place in hot soup and serve.

To make in advance freeze balls once fully cooled. Do not add frozen balls into hot soup. Rather defrost at room temp and reward in a pan with a small amount of soup added to keep them from drying out. Do not overheat they should be slightly warm and add to hot soup.



Grain Free Kishka

  • 1 carrot
  • 1 stalk celery (peeled is best)
  • 1 medium onion
  • 1 medium Yukon gold potato or half a Japanese sweet potato peeled.
  • 1/4 cup olive oil
  • 2 cups grain free flour
  • 2.5 tsp sea salt
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp garlic salt
  • 1 tsp dried parsley flakes
  • 1 tsp turmeric (optional)

In a bowl of a food processor fitted with an S blade pulse all vegetables until chopped and blended. Alternatively you can use a hand grater. Season the grain free flour with the spices and mix well to combine. Add the oil to the veggies then add the seasoned flour and mix well with a fork, then by hand to form into a ball. Either shape into one loaf or divide into two separate smaller loaves. Place each loaf toward the top of parchment paper. Roll up tightly and twist both ends to ensure that the loaf stays closed. Place the Kishka seam up at the top of your crockpot and cook on low for 16 to 24 hour.

Raw kishaka can be frozen and added to cholent from the freezer.



Pizza Crust

  • 3 egg yolks ( reserve whites for another use)
  • 1 c grain free mix
  • 1/2 c coconut milk or dairy free milk of choice
  • 1/2 tsp kosher salt
  • 1/2 tsp parsley flakes
  • 1/2 tsp granulated garlic
  • 1/2 tsp granulated onion

Mix and allow mix to sit for 10 mins to thicken.
Preheat oven to 350 degrees.

Line a baking sheet with parchment paper and spray with non stick cooking spray. Spread dough batter as thin as you can, an offset spatula helps. Bake 20-25 mins.

Remove from oven, cool slightly and then carefully flip over.

Add toppings on your choice and bake another 10 mins or until desired degree of doneness.



Basic Bread Crumbs and Breaded Chicken/Fish Recipes



Grain Free Basic "Bread" Crumbs

  • 1 c grain free flour
  • 1/2 tsp granulated onion
  • 1/2 tsp granulated garlic
  • 1 tsp salt
  • 1/2 tbsp parsley
  • 1 tsp sweet paprika
  • 1/4/ -1/2 tsp turmeric
  • 1/4 tsp Pepper

Use this “breading” to make schnitzel your bread fish, breaded veggies or in any recipe that calls for bread crumbs.

Chinese Chicken Fingers

  • 1 package of chicken breasts cut in strips
  • 2 cloves garlic(minced)
  • 1 tbsp fresh minced ginger/3 cubes frozen
  • 2 tbsp orange juice
  • 1 tbsp lemon juice
  • 2 tbsp coconut aminos
  • 1 tbsp honey
  • 1 recipe of the grain free bread crumbs

Mix and transfer to a ziplock style Bag along with chicken cut into strips. Marinade preferably all day or overnight.

Prepare 3 shallow dishes ( I use disposable pie pans) Transfer chicken directly from marinade into dish 1.
“Dish 1” chicken in marinade
“Dish 2” - 3 beaten eggs
“Dish 3” one whole recipe of the grain free breadcrumbs
Take chicken from dish 1 dip in dish 2 then coat in dish 3.

Classic pan fried: Heat avocado oil in a deep skillet or frying pan on medium high heat with approx 3/4” oil. Test to see if your oil is preheated by dipping the tip of the smallest piece of chicken you have. If the oil is hot enough it should sizzle. Fry approx 3 mins Per side depending on thickness.

Oven “fried”: Preheat your oven to 400 degrees . While the oven is preheating, place a real metal baking sheet in the oven as it heats up. That way when you place your chicken strips on the pan they begin to crisp up right away.

When the oven is preheated spray with oil and place chicken strips. Spray top of chicken and bake for 12-15 minutes.


Pistachio Crusted Chicken

  • Package of thinned and flattened chicken breasts.
  • Marinade
  • 4 eggs beaten
  • 2 cloves garlic, crushed
  • 1/4 tsp kosher salt
  • 1 gallon size ziplock bag

Crack 2 eggs into a large ziplock bag( do not crack the other 2 until time to cook). Add garlic, salt and chicken.

Seal bag and combine everything together using your hands to break up the eggs without getting them dirty. Allow to marinade at least 1 hr or for best flavor, overnight.

Spiced Flour

  • 1/2 c flour
  • 1/2 tsp granulated onion
  • 1/2 tsp granulated Garlic
  • 1/2 tsp parsley flakes
  • 1/2 tsp paprika
  • 1/2 tsp pistachio

Crumbs
  • 1 1/2 c raw, shelled pistachios
  • 1-1.5 tsp granulated onion
  • 1-1.5 tsp granulated garlic
  • 1/2 tsp kosher salt

  • Crack the 2 reserved eggs and beat in a shallow bowl and set aside.
    Combine ingredients for spiced flour in a shallow bowl and set aside.

    In the bowl of a food processor or chopper, pulse pistachios until they become fine crumbs. Be careful to not over process.
    Transfer to a shallow bowl, add seasoning and set aside.

    Line a metal baking sheet with parchment paper.

    Remove chicken pieces from ziplock. Shake off excess egg.
    Dip into spiced crumbs; then beaten egg and then into spiced pistachio crumbs. Place chicken into baking sheet.

    Once chicken is all coated place pan in the fridge and preheat oven to 425 degrees. Chilling the chicken helps the coating adhere better and creates a super crisp exterior( for best results allow chicken to chill 30 mins)

    Once preheated, remove chicken from the fridge mist the top of chicken with oil. Bake 15 mins. Turn pieces over. Mist once again and continue baking 10-15 mins until golden brown.


    Grain and Egg Free Burgers

    • 2 lb ground meat or half white and half dark chicken if you prefer.
    • 1 large onion diced
    • 2 gloves garlic
    • 1/2 cup grain free bread crumbs *
    • 1/2 tsp sea salt

    Sauté onions until golden. Add crushed garlic and sauté additional 3 minutes.
    Set aside to cool.

    Mix ground meat with “bread crumbs” and spices. Add sautéd onions and garlic and mix by hand. For mini burgers take 2 tbsp of ground meat and form into small round patties. For larger burgers take 3-5 tbsp (depending on preferred side) and shape into large round patties (do not flatten, just lightly pat on top and bottom to create more of an oval shape). Note: Burgers will come out best when grilled outdoors. Alternatively, use an indoor grill pan kr bake in a oven preheated to 375° F on a metal baking sheet lined with parchment paper. Bake burgers on one side until browned on the under side then flip and bake until the second side has browned.

    **Grain free basic “bread” crumbs

    • 1 c grain free flour
    • 1/2 tsp granulated onion
    • 1/2 tsp granulated garlic
    • 1 tsp salt
    • 1/2 tbsp parsley
    • 1 tsp sweet paprika
    • 1/4/ -1/2 tsp turmeric
    • 1/4 tsp Pepper

    • Use this “breading” to make schnitzel, bread fish, breaded veggies or in any recipe that calls for bread crumbs.

      Note: To make this into a delicious macro meal, start with a grilled slice of sweet potato or a Portobello mushroom, top with guacamole or any full n free dip of choice, layer with a burger and lettuce and tomato – yum!!



      Nut Crusted Sweet n Sour Salmon

        Marinade:
      • 6, appetizer size slices of salmon with no skin
      • 1 egg
      • 1 tablespoon coconut aminos (or balsamic vinegar)
      • 1 tbsp honey
      • 1 teaspoon onion powder
      • 1 teaspoon garlic powder
      • 1 teaspoon salt
      • 1/4 teaspoon black pepper
      • 2 tablespoons orange juice


      • Breading:
      • 2 cups almond flour or Rories grain free flour blend
      • 4 tablespoon pecans crushed not too finely
      • 3/4 teaspoon salt
      • 1 teaspoon onion powder
      • 1/2 teaspoon garlic powder

      Preheat the oven to 425 °F.In a large bowl combine all the marinade ingredients and mix well until the marinade is well distributed. Marinate the fish for at least 2- 4 hours. In another large shallow bowl, combine the breading mixture.Bread each peice of fish and pat well to coat completely on all sides. Place on a greased baking sheet and bake for 18-20 minutes or until golden on top.

      Grain Free Kugels


      Replace the grain free mix cup for cup in any vegetable kugle that calls for almond flour or white flour. ( The mix can be adapted for recipes that call for potato starch but the proportions may need to be adjusted)

      Here is one of my favorites from Naomi Nachmans perfect for pesach cookbook. Thank you Naomi for allowing me to share this recipe adapted with my mix here.

      Naomi Nachmans zucchini cauliflower kugle

      • 6 tbsp oil of choice
      • 2 onions
      • 2 zucchini spiralized
      • 4 eggs
      • 1/2 cup rories grain free mix ( originally called for almond flour)
      • 1 tsp garlic powder
      • 1 tsp onion powder
      • 2 tsp kosher salt
      • 2 (14 oz) bags cauliflower rice deforested and squeezed fry with a kitchen towel.

      Pre heat oven to 400 F Add 2 tbsp oil to a large sauté pan and heat over medium heat. Add onions and sauté until softened, about 10 minutes. Add remaining 1/4 cup oil, zucchini, eggs, grain free flour, spices and cauliflower to a large mixing bowl. Mix to combine. Spray an 8x8 inch pan with oil and pour in batter. Bake 1 hour and 20 minutes then broil until top is golden about 3-5 minutes.

      Thanks Naomi for this winner recipe!For more fantastic recipes go to @naominachman and her cookbooks perfect for pesach and perfect flavors.



      Rorie’s favorite Spaghetti squash mushroom kugle

      • 1 medium spaghetti squash
      • 2 tbsp olive oil 

      • 1 medium onion

      • 2 fresh garlic minced or 2 cubes 

      • 1 small (6-ounce) box white mushrooms and baby bella mushrooms, thinly sliced

      • 1/2 teaspoon sea salt
black pepper, to taste

      • 5 eggs
      • 1/4 cup grain free mix

      Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper and set aside.
Cut spaghetti squash in half lengthwise and scoop out the seeds. Bake face-down on the cookie sheet for 35 minutes; add five- ten more minutes for a larger squash and five less for a smaller one.
Remove from oven. Leave squash face down for five more minutes. After five minutes, flip over and allow to cool completely before stringing. These steps ensure that you will get crispy individual strands out of your squash.

      To string, hold the squash over a plate or bowl and use a fork to scrape the flesh. The flesh will come apart into strands that look almost exactly like spaghetti. Set aside.

      Heat oil in a larger frying pan and Sauté the onion until golden.
Add frozen garlic, mushrooms and sauté. Once the mushrooms are cooked through.

      Add the sautéd veggies to stringed spaghetti squash. Season vegetables with salt and pepper. Add eggs and grain free flour and mix well. Pour mixture into a 9 or 10-inch round glass pan, if using disposable aluminum pans line with parchment paper to limit excess moisture.

      Bake at 375 F for about 45 minutes or until very brown on top. Rewarm uncovered or enjoy at room temperature.



      Grain Free Breakfast Ideas



      All Purpose Pancakes

      • 3/4 c all purpose flour blend
      • 1/4 tsp baking soda
      • 1/4 tsp ground cinnamon
      • 1 egg
      • 1 tbsp honey or maple syrup
      • 1 tsp vanilla extract
      • 1/4 c almond milk
      • Optional: 1 tbsp mini chocolate chips

      Step 1- Place ingredients ( except for chocolate chips) in a blender and blend until smooth. (You may need to stir and blend once more)

      Step 2- Transfer to bowl, add chocolate chips (if using) and allow to sit a few minutes to thicken slightly.

      Preheat griddle or frying pan over medium heat. Cook 1 -1 1/2 minutes per side.



      Dairy Berry “Pancake” Muffins

      • 1/2 c plane or vanilla yogurt or Greek yogurt
      • 2 tbsp melted butter (unsalted) or melted coconut oil
      • 3 eggs; beaten
      • 1/4 c honey OR maple syrup ( adjust sweetness to taste)
      • 1/4 tsp Apple cider vinegar(adds fluffiness)
      • 1 tsp vanilla or almond extract 1
      • /2 tsp baking soda
      • 1/4 tsp salt
      • 1 1/2 c @fullnfree grain free flour blend
      • 1/4-1/2 c mixed berries of your choice ( fresh or frozen)

      Instructions: Combine eggs, yogurt, melted fat, apple cider vinegar, vanilla and honey/ms together.
      Add @fullnfree grain free blend with baking soda and salt and mix just until everything is combined. ( You can let this mixture sit 5 mins to thicken slightly before adding berries)

      Add berries; mix just to incorporate berries. scoop into paper lined muffin cups. Bake at 375 degrees 5 mins and then reduce temp to 350 and bake an additional 15 mins or until tops are set and golden brown. Cool completely before eating.



      Grain Free Granola:

      • 1 1/2 assorted mixed nuts ( I used 1/2 sliced almonds and 1/2 pecan halves)
      • 1/2 c unsweetened shredded coconut
      • 1/2 c raw coconut chips
      • 1/2 c @fullnfree grain free flour
      • 1/2 tsp cinnamon ( you can add 1/2 tsp vanilla sugar or almond extract)
      • 1/4 c maple syrup ( add an additional 1-2 tbsp to make it sweeter or reduce to up to 2 tbsp)
      • 2 tbsp chia seeds ( Leiber foods makes one certified for Passover)

      Preheat oven to 325 and line a (real metal) baking sheet with parchment paper.

      Mix everything together and spread onto baking sheet. Bake 15 mins (Not convection) mix and bake an additional 5- 7 mins until golden.
      Cool completely before breaking into pieces.

      At this point feel free to add in some chocolate chips or cocoa nibs serve on its one a snack, as a topping on chocolate bark, in a yogurt parfait, mixed with Greek yogurt, mixed into chia pudding, topped on oatmeal or on apple slices drizzled with almond butter .... the possibilities are endless.



      Grain and Refined Sugar Free Muffins



      Small Batch "Health" Muffins

      Yield 4-6 Muffins
      PS - They don’t taste healthy and the recipe can be easily doubled just in case you’re worried.


      • 2 large eggs
      • 1/2 cup coconut sugar OR 1/4 cup maple syrup
      • 1/2 cup grated apple
      • 1/2 cup grated carrot
      • 1 tsp vanilla extract
      • 1 c @fullnfree grain free blend
      • 1/4 c shredded coconut
      • 1/4 c chopped walnuts
      • 1 tsp cinnamon
      • 1/2 tsp baking powder
      • 1/8 tsp baking soda
      • 1/4 tsp salt *

      Mix eggs, sugar/ maple, carrot,apple, coconut, salt, baking powder and baking soda then add grain free blend and mix just until combined. Let the batter sit while preheating oven to 350 degrees. Scoop into a muffin tin lined with muffin paper and bake approx 25 mins or until tops are set( they make look a bit wet but will feel firm).



      Banana Nut Butter Muffins

      Super satisfying for breakfast, snack or anytime

      • 4 eggs, separated
      • 4 very ripe bananas, cut into chunks
      • 2 tsp. vanilla extract
      • 2 tsp. baking soda
      • 1 16 oz jar cashew or almond butter
      • 1/2 cup grain free flour blend
      • Optional chocolate chips, cacao nibs or crushed nuts to taste

      Preheat oven to 350°F. Line 20-24 muffin tins with paper baking cups and set aside.

      In a food processor fitted with an S blade, beat egg whites until stiff, then slowly incorporate yolks. Add ripe bananas and mix well for at least 3 minutes until a creamy, fluffy batter forms. (The longer you mix the bananas with the eggs, the fluffier your muffins will be.)

      Add vanilla extract, baking soda, nut butter and grain free mix and mix well.

      Divide batter between prepared muffin tins. Sprinkle with toppings of choice. Bake for 20-23 minutes; do not overbake so that muffins stay moist.

      I am very often asked if this recipe can be made with sunflower butter or peanut butter. It works with both, but sunflower butter turns the muffins green (!) and peanut butter gives it a very strong peanut butter flavor – you really have to love peanut butter to use it. Using cashew butter as opposed to almond butter adds sweetness and produces a lighter colored muffin. **food processor is necessary. This recipe can not be made with a hand mixer standing mixer or by hand. Make sure to follow exact mixing time and order of ingredients for best outcome.

      Cinnamon Streusel Muffins (Cake)

      • 2 cups Rorie’s Grain Free Flour Blend
      • 1½ tsp. ground cinnamon
      • 1 tsp. baking powder
      • ½ tsp. sea salt
      • ¼ - ½ cup coconut sugar
      • 3 eggs
      • ½ cup almond milk
      • ¼ cup maple syrup
      • ¼ cup melted coconut oil
      • 2 tsp. vanilla extract
      • Toppings: ½ cup fresh or frozen blueberries, ⅓ cup nuts and raisins, or ½ cup chocolate chips
        OR Streusel Crumb Topping: combine ½ cup almond flour, ½ cup coconut sugar, ¼ cup coconut oil (at room temperature), and 2 tsp. cinnamon.


      Preheat oven to 350°F.

      Combine Grain Free Flour Blend, cinnamon, baking powder, salt and coconut sugar.

      In a separate bowl, whisk together eggs, almond milk, maple syrup, coconut oil, and vanilla. Fold wet mixture into dry mixture to combine.

      Line a muffin pan with paper muffin cups. Scoop batter into muffin cups; fill until ¾ full. Sprinkle with topping of your choice.

      Bake for 20-25 minutes, until set. Cool completely before eating.


      Lemon Chia Muffins

      • 2 c grain free flour
      • 1/2 tsp baking soda
      • 1/2 tsp baking powder
      • 1/4 tsp salt
      • 3 eggs
      • 1/4 c coconut oil (I used safflower)
      • 1/4 c maple
      • 1/4 c white sugar (or leave it out if you don’t want the added sweetness I thought it needed the sweetness but maybe more maple)
      • 1/4 c fresh squeezed lemon juice
      • 1 tbsp fresh lemon zest
      • 2 tbsp chia seeds

      Mix dry ingredients.
      Mix wet.

      Combine wet ingredients in a bowl add dry ingredients and mix well. Add in chia seeds and stir. Line desired amount and size mini muffins or standard muffins with parchment liners.

      Bake in a preheated 350 degree oven 22-25 mins.



      Carrot 🥕 Muffins:

      • 4 eggs
      • 1 tsp cinnamon
      • 1 tsp vanilla extract
      • 1/4 tsp salt
      • 1 tsp baking soda
      • 1 tsp Apple cider vinegar
      • 1/4 c oil (coconut melted or avocado oil)
      • 1/2 c coconut sugar
      • 1 large carrot peeled and grated
      • 2 c grain free flour

      Combine oil, eggs, sugar, salt , baking soda and apple cider vinegar. Mix until combined; add flour do not over-mix!

      Bake at 350, 25 mins for standard muffin size.



      Mocha Fudge Muffins

      Yield 12


      • 2 c grain free Flour blend
      • 1/4 c plus 1 tbsp cocoa ( Dutch chocolate)
      • 1/4 c coconut sugar or brown sugar
      • 1/3 cup raw honey or 3/4 c granulated white sugar
      • 1/2 tsp baking soda
      • 1/3 c brewed coffee (or 3 tbsp coffee or chocolate liquor and 3 tbsp hot brewed coffee mixed together )
      • 1/4 c oil
      • 4 eggs
      • 1 tsp vanilla
      • 1/2 c chocolate chips ( optional)

      Mix dry ingredients together Add coffee and oil. Stir. Lastly add beaten eggs; mix. Add chocolate chips. Scoop into paper lined muffin cups. Bake at 375 5 mins and then reduce to 350 for an additional 15mins or until tops are puffed and set.


        Optional crumb:
      • 4 tbsp each grain free blend coconut sugar or granulated sugar
      • 2 tbsp oil

      Mix until wet sand consistency. Place on top of muffin before baking.



      Lemon Blueberry Scones

      • 1 1/2 c grain free mix
      • 1/2 tsp baking soda
      • A pinch of sea salt
      • zest of half lemon
      • 1 egg
      • 1-2 tbsp honey
      • 1 tablespoons fresh lemon juice
      • 1/4-1/2 c fresh blueberries

      Mix grain free mix, baking soda and salt together.
      Add lemon zest , egg, honey and lemon juice.
      Add blueberries and mix just until blueberries are incorporated into the dough.

      Preheat oven to 325.

      Line a baking sheet with parchment paper transfer scone dough. Shape into a square or circle and use a knife to cut dough into 4 squares or into 4 triangles. Using a pastry brush, liberally brush the top of scones with maple syrup or almond milk and sprinkle with cinnamon sugar or cinnamon streusel (optional).

      Bake 20 minutes or until dough is set and bottoms begin to lightly brown.


      Cookies and Bars



      Real Deal Chocolate Chip Cookies 2 Ways



      Yield 38-44 cookies


      • 3/4 c avocado oil
      • 1 c coconut sugar
      • 1/2 granulated white sugar OR 1/4 cup honey
      • 2 large eggs
      • 1 tbsp vanilla extract
      • 1/2 tsp baking soda
      • scant 1/2 tsp fine sea salt
      • 2 1/4 c Rories grain free flour OR if using honey in place of white sugar add an additional 1/4 cup for a total of 2 1/2 cups
      • 1- 1 1/2 c chocolate chips

      With paddle attachment of a stand mixer mix sugars and oil together until well combined. Add eggs and vanilla and mix ( on medium speed until all that sugar dissolves and everything is incorporated, about 2-3 mins)

      Add salt, baking soda and flour ( do not overpack or stuff you’re measuring cup) Mix just until flour is combined with wet ingredients.
      Add in chocolate chips.
      Transfer cookie dough to a bowl. Cover and chill for at least 1 hour.

      Preheat oven to 350 degrees and line a baking sheet with parchment paper. Scoop cookies ( I use a cookie scoop) onto pan. Don’t overcrowd!

      Bake for 10-11 mins or just until edges begin turning golden brown. **The key to perfect chocolate chip cookies is taking them out of the oven when they don’t look fully baked. The cookies will continue to bake slightly and set as they cool.

      Cookie Tips: *Feel free to shake things up and add a variety of textures by using roughly chopped 🍫 chocolate bars or various sized chocolate chips. Remember every oven is different so keep an eye on your cookies! *Metal pans are a stronger heat conductor than aluminum so they will cook faster ( and more evenly) *Cookies baked on Aluminum pans may take longer to bake and may not bake as evenly as the ones baked on metal. *Once you remove the cookies from the oven, allow them to set for a minute and then using a spatula, transfer them to a cooling rack.



      Biscotti

      • 2 1/4 c grain free mix
      • 1 Tbsp baking powder
      • 1/4 tsp sea salt
      • 1/2 c coconut sugar ( or brown sugar)
      • 2 eggs
      • 2 tbsp coconut oil ( room temp)
      • 1 tsp vanilla or almond extract
      • Optional 1 c mix in of choice: Chocolate chips, Sliced almonds, Walnut pieces, Craisins

      Preheat oven to 350 degrees.

      Line a baking sheet with parchment paper.
      Mix grain free mix, baking powder, sugar and salt together and set aside.
      Mix egg, coconut oil and extract.
      Add dry ingredients 59 wet and with gloved hands or spatula, mix until dough is formed. Add mix in.

      Form dough into 2 logs approximately 3” in width.
      Bake 20-30 minutes until bottoms begin to brown. Remove biscotti from oven and cool 10 minutes.
      Lower oven temperature to 275 degrees.
      Slice biscotti into 1/2” slices and place cut side down on baking sheet once again.
      Bake 15-20 minutes. Cool completely before serving.

      Additional ideas: Drizzle with melted dark chocolate or dip ends in chocolate and coat with crushed nuts.



      Jam Thumb Print Cookies: (Vegan)

      • 2 tbsp almond butter
      • 1/4 cup pure maple syrup
      • 1/4 tsp vanilla extract
      • 1/4 tsp salt
      • 1/2 tsp baking powder
      • 1/2 c + 2 tbsp all purpose flour blend

      Step 1-Combine almond butter, maple syrup and vanilla. Add salt, baking powder and flour until dough forms.

      Step 2- Place bowl in freezer while oven preheats to 350 degrees.
      Line baking sheet with parchment paper.

      Step 3-Using a cookie scoop, scoop cookies. Using your thumb make a small indentation in the center of your cookies and spoon in 1/2 tsp of your favorite jam.

      Bake 10 minutes. Cookies will be soft.
      Remove from oven and let cool 5 mins before handling.


      Cinnamon Bun Cookies

      Dough:

      • 1 1/2 c - 1 3/4 c grain free flour
      • 1/4 c melted and cooled coconut oil
      • 1/4 c water
      • 1 egg

      Filling:

      • 3/4 c pitted dates or 3/4 c date paste/ spread
      • 1/2 c pecans
      • 2 T cinnamon
      • 2-3 Tbsp coconut sugar
      • 2-3 Tbsp coconut oil ; room temperature

      Combine all ingredients for dough in a medium size mixing bowl. It will be sticky and wet but it should hold together.
      Add flour as needed so a ball of dough forms.

      Grease 2 pieces of parchment paper.
      Transfer dough onto 1 greased piece and cover with second piece.
      Use a rolling pin to flatten dough into a rectangle approximately 1/4” thick. Place dough sandwiched between parchment paper onto a sheet pan/ cookie sheet and freeze 10 minutes while you prepare filling.

      In the bowl of a food processor add dates, pecans, cinnamon, coconut sugar and 2 tbsp coconut oil. Process until Paste forms.
      Use reserved additional tbsp of coconut oil if needed.

      Preheat oven to 350 degrees.

      Remove dough rectangle from freezer. Peel off top layer or parchment and with greased/ gloved hands add filling and spread/ flatten ( depending on the filling consistency).
      Using the parchment paper to help, roll cinnamon buns.
      Slice into 1 “ rounds and place on a parchment lined baking sheet or greased 9x13” pan or 8” round cake pans.

      Bake 20-30 mins until golden all over.
      Cool completely.



      Chocolate Nutty Buddy Grain Free Hamantashen



      • 2 cups of Rorie's grain free mix
      • 1/8 tsp baking soda
      • Pinch of salt
      • 1 egg
      • 1 tbsp coconut oil softened
      • 1/4 cup honey
      • 1/2 tbsp apple cider or orange juice

      Whip the egg, oil and honey together until well combined. Add the grain free mix, baking soda and salt and mix until a firm dough forms.

      Chocolate Nutty Buddy Filling
      • 1/2 cup almond butter
      • 2-3 tbsp Silan (or to taste)
      • 1 tbsp chopped almonds
      • 1 tbsp coconut flakes
      • 2 tbsp mini chocolate chips or cocoa nibs
      • Directions:
        In a small bowl, mix the almonds butter and silan until smooth. Add the almonds, coconut flakes and chocolate chips and mix well. Or use any natural store bought or home made jam.

        To form the hamantashen:
        Take 1/3 of the dough and roll it between 2 pieces of parchment paper to about 1/4 inch thickness. Cut into 3.5 inch circles (I use the lid of a shaker bottle). The smaller the circles the harder to work with.

        Place a heaping teaspoon of filling onto each circle of dough. Fold all 3 sides of the circle toward the center and pinch down edges to form a triangle. Repeat with remaining dough.

        Preheat oven to 325° F. Bake hamantashen on a metal cookie sheet lined with parchment paper or greased with oil for 10-12 min.

        Cool completely before eating or storing. The hamentashen freeze well and can be defrosted at room temperature.

        Yields 20 hamantashen



        Better for you Twix

        Cookie Layer
        • 2 cups Rories grain free mix
        • 1 teaspoon vanilla
        • 1/3 cup melted coconut oil
        • 1/3 cup maple syrup
        Caramel Layer
        • 1/2 cup creamy almond butter
        • 1/3 cup melted coconut oil
        • 1/3 cup maple syrup
        • 1/4 teaspoon salt if nut butter isn't salted
        • 1 teaspoon vanilla
        Chocolate Layer
        • 1/4 cup melted coconut oil
        • 1/4 cup cacao powder
        • 2 tablespoons maple syrup
        • pinch salt

        Instructions
        1. Preheat oven to 350° and line a 8x8 pan with parchment paper.
        2. In a medium bowl, combine grain free coconut oil, maple syrup and vanilla. Mix until well combined. Press into the bottom of the prepared pan and bake for 11-13 minutes, or until sides are slightly brown. Let cool while preparing the next layer.
        3. In a medium bowl, combine almond butter, coconut oil, maple syrup, vanilla, and salt. Mix until completely smooth. If needed, microwave in 15 second increments to make mixing easier. Pour over cooled crust and place in the fridge to harden. Refrigerate 1-2 hours.
        4. Once the caramel mixture is hardened, prepare the chocolate mixture. In a medium bowl, combine coconut oil, cacao powder, maple, and salt. Mix until smooth and pour over the caramel layer. A whisk usually works best for mixing. Refrigerate until hardened- about an hour.
        5. Once the chocolate is set, remove the candy by pulling up on the parchment paper. Place entire square on a cutting board and cut in half one way and in eighths the other way, creating 16 candy sticks.
        6. Store in fridge.


        Chocolate Chip Cookie Crunch

        Perfect on top of mouse, ice cream or cheesecake


        • 2 cup Rorie's grain free mix or almond flour
        • 1.5 tablespoon honey
        • 3 tablespoon coconut oil
        • 1/3 cup 72 percent chocolate chips

        Preheat oven to 350° F.
        In a small bowl, mix the flour, honey, and oil with a spoon at first and then with your hands until a crumble forms. Try to make the crumble peices bigger to get a chunkier crumble as appose to a crumb like crumble).

        Line a cookie sheet with parchment paper and bake for about 10 minutes. Remove from the oven and while it's still hot add the chocolate chips and mix. (Leave the crumble peices bigger so there is more of a bite).

        Store in a airtight container at room temperature.
        Use this cookie crumble on top of full n free ice cream, cheesecake or chocolate mousse.



        Grain Free Cakes, Babka and Brownies


        Cinnamon/ Coffee streusel crumb cake

        • 2 cups rories grain free flour
        • 1.5 teaspoon cinnamon
        • 1 teaspoon baking powder
        • 1/2 teaspoon sea salt
        • 1/3 cup coconut sugar
        • 3 eggs1/2 cup almond milk
        • 1/4 cup maple syrup
        • 1/4 cup coconut oil
        • 2 teaspoon vanilla extract

        • Topping:
        • 1/2 cup rories grain free flour
        • 1/2 cup coconut sugar
        • 1/4 cup coconut oil 2 teaspoon cinnamon *
        • 1/2-3/4 teaspoon coffee- dissolved in a little hot water
        • 1 tablespoon maple syrup

        *for cinnamon streusel omit coffee.

        Preheat oven to 325 °F.

        In a one bowl, whisk together eggs, almond milk, maple syrup, coconut oil, and vanilla. Fold wet mixture into dry mixture to combine.

        In a separate bowl combine crumble ingredients and mix first with a fork and then with hands until a chunky crumble forms.

        Pour half the batter into lightly greased 8" bundt pan, sprinkle half the crumbs, pour the rest of the batter carefully, sprinkle the rest of the crumbs on top.

        Bake for 1 hour



        Dip the Apple in the Honey Cake

        • 5 small or 4 large gala or macintosh apples (gala is best and smaller apples are preferable. Peel and sliced into thin moon shape)
        • 1/2 cup unsweetened gefen apple sauce
        • 1/4 cup honey
        • 1 teaspoon vanilla extract
        • 1/3 cup of avocado oil or melted coconut oil
        • 4 eggs beaten
        • 1 cup Rories grain free flour blend
        • 1 teaspoon baking powder
        • 1/2 teaspoon cinnamon

        Mix the wet ingredients with the sliced apples. Combine the dry ingredients and fold them into the apple mixture.

        Line a spring pan with parchment paper and spray the sides with oil. Pour apple mixture into the pan and bake on a cookie sheet for 45 minutes or until golden on the top.

        Allow to cool and run a knife around the sides to loosen. Open spring pan and remove the cake.



        Tips
        • Using parchment paper will ensure an easy removal from the spring pan
        • Feel free to mix red and green apples for a less sweet outcome.


        1 Bowl Ultimate Grain Free Marble Cake

        • 1 3/4 c @fullnfree grain free blend
        • 1/4 c unsweetened coconut milk
        • 3/4 c sugar OR 1/3 C Honey
        • 1/2 c avocado oil
        • 3 eggs ( For additional fluffiness add an additional 3 large egg whites)
        • 3/4 tsp baking soda
        • 1/2 tsp Apple cider vinegar
        • 1/4 tsp fine sea salt
        • 2 tsp - 1 tbsp vanilla extract
        • Home made chocolate syrup or store bought

        Preheat oven to 350 degrees and grease a 9x13 inch pan.
        Add all ingredients (aside for flour and chocolate syrup in a medium size mixing bowl)
        Once everything is combined add flour and mix until flour is combined with wet ingredients.
        (DO NOT OVER-MIX) let sit 5 mins ( it’ll thicken slightly)
        Pour batter into 9x13 pan and drizzle chocolate syrup over the top.
        using a skewer or a knife swirl to create a marble effect ( make sure you get it into the batter below the surface) Bake for 30 mins or until top is set and edges are golden brown.

          **Homemade chocolate syrup
        • 1 cup water
        • 1/2 cup maple syrup
        • 3/4 c cocoa
        • 1 1/2 tsp vanilla extract

          Instructions
        1. In a med saucepan, whisk water and maple syrup.
        2. Bring the water/syrup mixture to a boil.
        3. Once boiling, reduce the heat to low.
        4. Whisk the cocoa powder into the water/syrup mixture until the powder is fully dissolved.
        5. Simmer for 2 minutes.
        6. Add vanilla and a pinch of salt


        Naomi’s Grain and Egg Free BABKA!

        Dough Batter
        • 1/3 c melted coconut oil or sub (another neutral flavor
        • 1 c almond milk
        • 1 tablespoon apple cider vinegar
        • 6 tablespoons maple syrup
        • 1 tsp vanilla extract
        • 3 c Rorie’s grain free mix
        • 2 tsp baking powder
        • 1/4 tsp baking soda

        Preheat oven to 350 degrees.
        Melt coconut oil and cool slightly. Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla.
        Mix with paddle attachment to incorporate. Slowly add grain free mix and mix until everything is combined.
        Let sit for approximately 5 mins to thicken slightly while preparing your filling of choice and crumbs.


        Chocolate cinnamon Filling:
        • 6 Tbsp coconut sugar
        • approx 1/3 c softened/partially melted coconut oil
        • 2.5 tbsp good quality cocoa
        • 1/4 tsp cinnamon

        Crumbs:
        • 5 tbsp grain free mix
        • 4 tbsp coconut sugar
        • 1.5 tbsp coconut oil; softened
        • Combine to make crumbs

        Directions:
        1. Grease loaf pan.
        2. Spread 1/3 of “dough” ( will be a thick batter) spread 1/2 of the chocolate filling over the dough.
          Spread the 2nd layer of dough over filling followed by remaining filling and then top with remaining dough/batter
        3. top with crumbs. Place the crumbs in chunks on the center moving towards the edges. Do not put crumbs too close to the edges or they will burn.

        Bake for 45 minutes or until golden on top.
        Remove from the oven and allow the cake to rest until completely cool. Do not attempt to slice hot.



        Grain Free Brownies

        These don't fully freeze in the freezer, they have a delicious fudge like texture straight from the freezer.


        • 1 cup Rorie’s Grain Free Flour Mix
        • 1½ cups coconut sugar
        • ½ cup unsweetened cocoa
        • ½ tsp. baking powder
        • 4 eggs
        • 1 cup melted coconut oil
        • 2 tsp. vanilla extract

        Preheat oven to 350°F.

        In a large bowl or the bowl of a standing mixer, combine dry ingredients. Add wet ingredients and mix in a standing mixer or with a hand mixer until a smooth batter forms. The batter will be a little thicker then a typical brownie batter.

        Spray a 9X13 pan with oil. Pour in batter and spread with a spatula or back of a spoon.
        Bake for 30 minutes on the center rack of your oven.



        Naomi's Chocolate chip Brownies

      • 5 tbsp coconut oil
      • 2/3 c chocolate chips
      • 2/3 c coconut sugar
      • 2 eggs
      • 1 tsp vanilla extract
      • 2/3 c grain free all purpose mix
      • 2 tbsp unsweetened cocoa
      • 1/2 tsp baking powder
      • 1/4 tsp sea salt
      • 1/4 tsp cinnamon ( optional)
      • 1/2 c mix in of choice ( walnuts, chocolate chips etc)

      Preheat oven to 350 degrees.

      Step 1- in a a small Over medium heat, melt coconut oil and chocolate chips together.
      Once melted set aside and let cool

      Step 2-mix coconut sugar and eggs together until sugar dissolves and there are no lumps. Add vanilla.

      Step 3-Combine flour, cocoa, baking powder, salt and Sift.

      Step 4- mix sugar/ egg mixture with melted chocolate and coconut oil.

      Step 5- add chocolate/ sugar to the dry ingredients and mix gently just until combined.

      Bake in a greased 8x8 pan for 25 minutes or until edges are set.



      Pies, Crumbles and Cheesecakes


      Pie Crust

      • 3/4 c unsweetened shredded coconut flakes
      • 1/2 c + more as needed grain free mix
      • 2 tbsp coconut oil , at room temperature
      • 1 egg
      • 2 tablespoons maple syrup
      • 1/2 tsp vanilla extract

      Place coconut in food processor until finely ground. Add grain free mix, coconut oil, egg, maple and vanilla. Process until a ball of dough forms( this can be done by hand as well).

      Form into a ball and wrap in plastic and chill 20 minutes.

      Grease 2 pieces of parchment paper. Unwrap dough and place on greased parchment; cover with second piece of greased parchment and then using a rolling pin or by hand flatten/ shape to fit your pie pan.

      Preheat oven to 350.

      Poke holes in bottom of pie crust. Bake 20-25 mins remove from oven and cool.

      If you want your crust darker gently and very carefully slice pie crust out of pie pan and transfer to a real metal baking sheet and bake until desired shade of golden brown.



      Apple Crisp

        Filling
      • 5-6 pink lady apples, peeled and chunked
      • ¾ cup unsweetened applesauce
      • ½ tsp. cinnamon

      • Crumble
      • 1 cup Rorie's Grain Free Mix or almond flour
      • ½ tsp. cinnamon
      • ½ tsp. pumpkin pie spice
      • 1 tsp. vanilla extract
      • 3 tbsp. coconut oil, at room temperature
      • 2 tbsp raw honey (optional)

      Preheat oven to 350°F.

      Combine chunked apples with applesauce and cinnamon. Place in a lightly greased 10-inch round casserole dish or glass Pyrex dish (I do not suggest using an aluminum pan).
      You can also divide the mixture into ramekin cups.

      Mix all crumble ingredients together with a spoon until the mixture gets crumbly. Sprinkle over apple mixture and bake uncovered for 1 hour.



      Lemon Berry Crumble Pie

        Filling:
      • 1.5 c fresh Blueberries
      • 1/2 fresh squeezed lemon
      • 1 1/2 cup fresh or frozen strawberries
      • 1/2 tbsp raw honey (optional)
      • 1/2 tbsp Rorie's Grain Free mix


      • Crust:
      • 1 cup Rorie's grain free mix
      • 2 tbsp coconut oil ; softened
      • 2 tbsp pure maple syrup or raw honey
      • 1/2 teaspoon vanilla extract
      • Pinch of salt


      • Crumble:
      • 2 tbsp smooth almond butter
      • 2 tbsp coconut oil , softened
      • 2-3 tbsp raw honey (to taste)
      • 1/2 fresh squeezed lemon
      • 1/2 tsp vanilla extract
      • 1 1/2 cup Rorie's grain free mix
      • Pinch of salt
      • 1/4 tsp baking soda ( optional)

      Filling:In a medium saucepan add berries, juice, and honey and cook over med/low heat stirring periodically. Once mixture is cooked and released a lot of the liquid, add the grain free flour and stir to thicken. Watch carefully so it doesn’t burn.

      Transfer to a container, cover and chill in the fridge while you prepare the crust and crumble.

      Crust:Preheat oven to 350 degrees.

      Combine ingredients for the crust. Mix together with a spatula and then using your hands. It should have the consistency of wet sand, slightly dry but will stick together if you squeeze it.

      Press crust into a greased or parchment lined baking dish or divide between 12 individual ramekins. Bake for 10 minutes. Remove crust from oven and spoon chilled filling over crust.

      Crumble: Combine almond butter, oil, honey, lemon juice, vanilla, salt and optional baking soda.

      Sprinkle over fruit and bake at 350 for 25-30 mins.
Cool completely to allow fruit to set.


      Serves 10. Either 10 - 3in ramekins or 1 9-9.5in round glass pan.

      Creamy Cheese Cake

        Cheesecake Crust-
      • 1 cup almond flour
      • 1⁄4 cup butter or palm shortening
      • 1⁄2 tbsp. honey

      • Filling-
      • 1 lb. farmer cheese
      • 1 6-oz. container plain unsweetened Greek yogurt
      • 3 eggs
      • 1/3 cup honey *
      • 2 tsp. vanilla extract
      • 1⁄2 tsp. lemon juice
      • 1 tsp. grated lemon rind
      • 1 tbsp. arrowroot starch, optional but recommended to produce a firm texture

      Crust: Preheat oven to 300°F. Lightly grease an 8- or 9-inch round springform pan. Combine crust ingredients, then press the batter into the pan to create a crust. Bake for 15 minutes. Allow to cool completely before using for cheesecake.

      Filling: Preheat oven to 350°F. With a hand blender, blend farmer cheese and yogurt. Add remaining ingredients and mix until a thin batter forms. Pour batter on top of cooled crust. Bake for 50-55 minutes. Allow the cake to cool completely, then cover and refrig- erate overnight before serving. Top with fresh berries, berry sauce or bursting blueberries (see below).*For a sweeter cheesecake, adjust honey to 1⁄2 cup. If you have a “Full ‘N Free pallet,” decrease honey to 1⁄4 cup.

      Berry Topping: 1 cup frozen blueberries1 cup frozen strawberries, thawed somewhat and slicedCombine berries in a bowl, cover and allow to defrost overnight. A saucy topping will be produced with nothing added but natural fruit!

      Bursting Blueberries: Place fresh blueberries in a small pot over medium-low heat. Cover. Let the blueberries cook for a few minutes until they start to burst. For beautiful variation, add fresh blueberries to the bursting blueberries when serving.



      Better Blender Cheese Tarts

      This recipe took many attempts to get right. Once I tasted the first batch, I was driven to make it work. If  you can’t get hold of my grain free mix, you can substitute with almond flour, but it will not have the same outcome. I tried it both ways and my taste testers (hubby and kids) all liked the mix version better,  but they agreed that the other was good if you didn’t try the other one first! Enjoy this treat for Shavuos and all year round – from my kitchen to yours.


        Dough
      • 2.5 cups Rorie’s Grain Free Mix*
      • 3 eggs
      • 1 tbsp. avocado oil or melted coconut oil
      • 1 tsp. coconut nectar or honey

      • Cheese Filling
      • 1 lb. farmer cheese
      • 1 5.3-oz. container Bethel Creamery Organic Greek yogurt
      • 2 eggs
      • 1 tsp. vanilla extract
      • 2 tbsp. Rorie’s Grain Free Mix*
      • ¼ - ⅓ cup coconut nectar or honey

      Preheat oven to 325°F. Grease 14 metal muffin tins with coconut or avocado oil.

      In a medium size bowl, combine dough ingredients. Mix well, either by hand or with an electric mixer,  until a soft dough forms. Divide dough into 14 small balls, around 1.2 oz. each. Press dough into the bottom and up the side of each of the muffin tins to form a cup shape. Par bake for 5 minutes. Remove  and allow to cool.

      Meanwhile, combine filling ingredients in the large cup of a Nutribullet or blender. Blend for 1-2 minutes  until it reaches a creamy, smooth consistency. Do not skip this step and do not attempt to mix by hand or with an electric mixer. If you do, your batter will be clumpy. Top each muffin cup with 3 tbsp. of the cheese filling. Return to oven for 20-25 minutes. Allow tarts to cool completely before removing from the muffin tins. Use a soup spoon to remove any  stuck batter around the sides, then carefully lift each tart out of its muffin holder. Refrigerate and serve cold. Top with fresh berries or drizzle melted nut butter or dark chocolate on top.


    Los Angeles: Ariel Glatt

    Denver: Eastside Kosher Deli

    Florida: Aroma Market Boca Raton
    Grove Hollywood Store
    Grover Kosher, Boca Raton
    Grove Surfside
    Kosher Central
    Kosher Kingdom
    Miami Kosher Food Bank
    Sarah's Tent

    Atlanta: The Spicy Peach

    Chicago: Hungarian
    Jewel-Osco
    Kol Tuv

    Maryland: FFI Group
    Kosher Mart
    Seven Mile Market

    Michigan: One Stop

    Bergenfield: Grand And Essex, Jersey Glatt

    Clifton/Passaic: Seasons
    Kosher Konnection

    Fair Lawn: Food Showcase

    Lakewood: Bingo
    Evergreen
    Gourmet Glatt South
    Gourmet Glatt North
    Kosher Village
    Kosher West
    Picnic
    Seasons
    Shloimy's Kosher World

    Teaneck: Cedar Market Grocery
    Glatt Express

    Tenafly: Emanu-El Deli

    West Orange: Aron's

    Brooklyn: Bingo
    Breadberry Borough Park
    Einhorn Grocery
    Glatt Mart
    Goldberg's Grocery
    Gourmet Glatt Borough Park
    Hatzlacha
    Jerusalem Glatt Kosher
    Kosher Plaza Kings Highway
    KRM Kollel Supermarket
    Landau Health Tree
    Magen David Yeshiva
    Market Maven
    Mittelman's Grocery
    Moishas Discount Supermarket
    Mountain Fruit
    One Story Shopping Center Williamsburg
    Pomegranate
    Produce Market 2000
    Sage Health Food Store
    Shop Smart
    Sunshine Pharmacy
    Supreme Health Lee Ave
    The Gluten Free Shoppe
    The Health Pantry
    The Health Shoppe
    Wealth of Health

    Five Towns: Gourmet Glatt, Cedarhurst
    Kol Save Market, Lawrence
    Manna Health Market, Lawrence
    Seasons, Lawrence
    Gourmet Glatt, Woodmere

    Cleveland: Unger's Bakery

    Flushing: A to Z Glatt Kosher
    Flushing Supermarket
    Kissena Farms
    Seasons

    Philadelphia: House of Kosher
    Shoprite (Roosevelt)

    Monsey: Evergreen
    Hatzlacha Grocery
    Healh Glatt Grocery
    Monsey Glatt
    Rise Wellness
    Rockland Kosher
    Wesley Kosher

    New York: Tikvah Super Glatt Kosher Meat, Forest Hills
    Everfresh, Great Neck
    Fine Fare Grand, New York
    Jerusalem Mini Market, Lexington Ave, New York
    Shoprite; Woodbury, Plainview
    Shoprite; Freenfields, Plainview
    Riverdale Kosher Market, Riverdale
    Seasons, Scardale

    Monroe: Healthway Shop
    Refresh Supermarket
    England: Accurate Freight Systems

    Ingredients:

    Almond flour
    Coconut flour
    Arrowroot flour

    This product contains no grain


    No hafrashas challah is performed with this dough mix.


    Certified Kosher By Harav Binyomin Gruber

    Birchas Shehakol.

    Consult your local Rabbi for kizayis measurements.

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    carry our mixes

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