Spring Celebrations

to enjoy at home 10 Fresh Recipes

Table of Contents

Spring is in the air, and possibilities are awakening all around us. While the world around us slowly comes alive, we’ve gathered our favorite seasonal recipes below—enjoy!

•Gluten Free Lemon Tart with Fresh Berries

•Paleo Apple Crisp

•Paleo Strawberry Shortcake

•Passover Carrot Cake

•Placek (Polish Easter Cake)

• Cozonak Holiday Bread

•Gluten Free Vegetarian Matzo Ball Soup

•Grain Free Slider Buns

•Herbed Mashed Potatoes

• Savory Spring Dutch Baby

BOB’S RED MILL E-BOOK | SPRING CELEBRATIONS

Gluten Free Lemon Tart with Fresh Berries

Serve this beautiful gluten free lemon tart at your next spring shindig, topped with your favorite seasonal berries.

Tart Crust

1 ½ cups Bob’s Red Mill ® Gluten Free 1-to-1 Baking Flour ½ cup Powdered Sugar ½ tsp Kosher Salt

½ cup cold unsalted Butter, cut into small pieces 1 Egg

Preheat the oven to 375°F. Pulse together flour, powdered sugar and salt in a food processor. Add butter and pulse until it just disappears into the flour. Add egg and process until dough forms a ball. Wrap dough tightly and chill for 30 minutes. On a lightly floured surface, gently flatten dough with a rolling pin. Rotate 90 degrees and repeat until dough is 10 inches in diameter, then roll to 11 inches. Drape dough around rolling pin and press into a 10-inch tart pan. Roll across the top of the tart pan edge to cut excess dough; use to patch any holes. Poke holes in the bottom with a fork, and chill for 10 minutes. Press aluminum foil into crust and fill with pie weights. Bake for 30 minutes.

Lemon Curd

1 ¼ tsp unflavored Powdered Gelatin 2 Tbsp Water 4 Eggs 2 Tbsp fresh Lemon Zest

1 cup fresh Lemon Juice, from 4–5 large lemons ⅔ cup Sugar 4 Tbsp unsalted Butter 2 cups fresh Berries, for garnish

Add gelatin to water in a small bowl. Let rest for 5 minutes. In a metal bowl, whisk eggs. In a saucepan, heat lemon juice, lemon zest and sugar until it reaches a boil. Remove pan from heat and pour down the side of the metal bowl, whisking constantly, to temper eggs. Return mixture to saucepan and heat over medium heat, whisking constantly. When it reaches a boil, remove from heat, add gelatin and butter, and whisk vigorously until smooth. Pour lemon filling into the warm, baked crust and let rest at room temperature for about 15 minutes. Gently tap on a countertop to pop any air bubbles, or poke with the tip of a knife. Transfer to the refrigerator and chill for at least 30 minutes. Top with fresh berries and serve chilled or at room temperature. Makes one 10-inch tart.

BOB’S RED MILL E-BOOK | SPRING CELEBRATIONS

Paleo Apple Crisp This luscious apple crisp is deliciously paleo and perfect for Passover. Made with our Paleo Baking Flour and ripe juicy apples, it's delicious with a scoop of your favorite frozen dessert.

Filling

2 lb Apples; Fuji or Honeycrisp 1 cup Applesauce 1 tsp ground Cinnamon 1 tsp Vanilla Extract, either Kosher for Passover or optional Topping 1 cup Bob’s Red Mill ® Paleo Baking Flour ¼ cup Monk Fruit Sweetener or Sugar 3 Tbsp Coconut Oil

Preheat oven to 350°F. Coat a 10-inch casserole dish with oil. Dice apples into ¼ -inch cubes and place in a large bowl. Add applesauce, cinnamon and vanilla. Stir to coat well. In another bowl, combine flour and monk fruit sweetener or sugar. Whisk to remove lumps and mix well. Add coconut oil. Using a fork, cut the oil into the mixture into small pebble-sized pieces. Place apple mixture in prepared dish. Evenly distribute flour mixture over the top. Bake for 30–40 minutes, or until the apples are tender and the topping is golden brown. Serve warm. Makes 8 servings.

BOB’S RED MILL E-BOOK | SPRING CELEBRATIONS

Paleo Strawberry Shortcake Strawberry shortcake is a classic for a reason: it's delicious and so easy to put together! This paleo version uses our Paleo Baking Flour, golden monk fruit sweetener and plenty of sweet, juicy strawberries.

Shortcakes

2 cups Bob’s Red Mill ® Paleo Baking Flour ¼ cup Golden Monk Fruit Sweetener ½ tsp Baking Powder or ¼ tsp Baking Soda ¼ tsp Salt ¼ cup Coconut Oil 1 Egg ¼ cup Dairy-Free Milk Additional Milk, for brushing Golden Monk Fruit Sweetener for topping, optional Topping

1 cup fresh Strawberries, mashed 1 Tbsp Golden Monk Fruit Sweetener 1 cup sliced Strawberries Paleo Whipped Coconut Cream Fresh Strawberries, for garnish

Preheat the oven to 375°F. Line a sheet pan with parchment paper. In a large bowl, combine flour, monk fruit sweetener, baking powder (or baking soda) and salt. Whisk to combine well. With a fork, cut coconut oil into the flour mixture. The mixture should look like a coarse meal. Do not overmix. Add egg and milk to the flour blend. Stir to combine. When the mixture is mostly together (there may still be some crumbs), gently place the dough on the prepared sheet pan. Using your hands, form the dough into a circle about 9 inches in diameter and 1 ½ –2 inches thick, then cut into four pieces or evenly scoop into four round scones. Brush dough with milk of choice and sprinkle with extra golden monk fruit sweetener. Bake for 25 minutes, or until golden brown. While scones bake, combine the mashed strawberries with the monk fruit sweetener in a small bowl and refrigerate for 30 minutes. Build your shortcakes: place a scone on a plate, spoon some of the mashed strawberries on top, add slices of fresh strawberry, dollop with a scoop of whipped coconut cream, and garnish with a fresh strawberry. Makes 4 servings.

BOB’S RED MILL E-BOOK | SPRING CELEBRATIONS

Passover Carrot Cake This light and fluffy carrot cake is studded with golden raisins and topped with a meringue-like seven minute frosting. Serve at your next Passover celebration, or whenever you want to enjoy delicious cake!

Cake

¼ tsp ground Ginger 1 cup grated Carrots ¼ cup Golden Raisins

1 cup Bob’s Red Mill ® Almond Flour ¼ tsp ground Cinnamon

4 Eggs, separated 1 cup Sugar 1 tsp Vanilla Extract

Preheat oven to 300°F. Grease a 7-inch springform pan. Using an electric mixer on medium-high speed, beat egg yolks and sugar until they become thick, pale yellow in color, and increase to three times their original volume, 5–10 minutes. Add vanilla and blend well. In a separate bowl, whisk almond flour, cinnamon and ginger. Mix egg yolk mixture into the flour mixture. Stir well. Next, add carrots and raisins and mix well to combine. In a clean mixing bowl, whip egg whites on medium high speed until they form stiff peaks, about 5 minutes. Gently mix in ¼ of the whipped egg whites into the batter. Once mixed, gently fold in the remaining egg whites, being careful not to deflate them. Gently pour the batter into prepared pan, smoothing evenly. Bake 30 minutes, then increase the oven temperature to 325°F and bake an additional 15–20 minutes, or until lightly browned across the top, a tester inserted into the center comes out clean, and the top springs back when gently pressed. Allow the cake to cool 10 minutes in the pan on a wire rack. Carefully run a knife around edge of the pan to make sure the cake releases cleanly. Remove the outer ring and allow the cake to cool completely.

Extra Light and Fluffy Seven Minute Icing 3 Egg Whites 1 cup Sugar ½ tsp Cream of Tartar Pinch of Salt

In a large stainless-steel bowl, combine egg whites with sugar, salt and cream of tartar. Set the bowl over a saucepan filled with about 2 inches of simmering water. Beat egg whites at high speed until stiff and glossy, about 7 minutes. Remove bowl from heat and continue to beat at high speed until frosting is cool to the touch, about 5 minutes longer. Spread over cooled cake and lightly toast under the broiler or with a kitchen torch if desired. Makes 6–8 servings.

BOB’S RED MILL E-BOOK | SPRING CELEBRATIONS

Placek (polish easter cake) This Polish Easter treat is an enriched yeast bread studded with sweet raisins and crowned with an almond crisp topping. A thick slab pairs well with coffee or tea.

Cake

⅔ cup warm Milk (110°F) 1 Tbsp Granulated Sugar 2 ¼ tsp Active Dry Yeast (7 g packet) 2 ½ –3 cups Bob’s Red Mill ® Unbleached White All-Purpose Flour , divided 2 Eggs 1 Tbsp Lemon Zest (from about 1 lemon)

¾ tsp Kosher Salt ¼ cup soft Butter ½ cup Golden Raisins, soaked in warm water and drained Topping ½ cup Bob’s Red Mill ® Unbleached White All-Purpose Flour ¼ cup Granulated Sugar ¼ cup sliced Almonds 2 Tbsp soft Butter

Place warm milk and sugar in a large mixing bowl. Sprinkle yeast over the milk and let sit for 5 minutes. Stir in ½ cup flour to make a sponge and let rest until bubbly, about 30 minutes. Add 2 cups flour, eggs, lemon zest and salt to the sponge and mix until a shaggy dough forms. Add soft butter by the tablespoon and continue to mix until it creates a smooth and glossy dough, adding more flour if needed. You should be able stretch a small portion of the dough into a thin membrane. If kneading by hand, this will take 7–10 minutes after adding the butter. If using an electric mixer, mix with a dough hook for 4–5 minutes on medium speed. Fold in the soaked and drained raisins until evenly distributed. Place dough in a clean, oiled bowl, cover and allow to rise until doubled in size, 60–90 minutes. Meanwhile, preheat the oven to 325°F, lightly oil a 9 x 5-inch loaf pan and make the topping. For the topping, mix flour, sugar and sliced almonds in a small bowl. Rub in soft butter until the mixture is crumbly and the butter is evenly distributed. Place dough on a lightly floured counter and shape into a loaf. Place loaf in the prepared pan and spread topping evenly over the loaf. Cover and let rise for 30–45 minutes or until the dough crowns nicely above the pan. Bake for 30 minutes until the topping is just beginning to brown at the edges. The internal temperature should be between 180–200°F. Let cool in pan, taking care when unmolding. Makes 10 servings.

BOB’S RED MILL E-BOOK | SPRING CELEBRATIONS

Cozonac Holiday Bread This walnut-filled bread is served at Easter and many other religious holidays across the Balkans. Delicious as-is or toasted and smeared with salted butter.

Dough

Filling

¾ cup warm Milk (about 110°F) ½ cup Granulated Sugar, divided 2 ¼ tsp Active Dry Yeast (7 g packet) 3–3 ½ cups Bob’s Red Mill ® Unbleached White All-Purpose Flour 2 Egg Yolks Zest from 1 Lemon (about 1 Tbsp) 1 tsp Vanilla Extract

1 cup Walnut halves or pieces 2 Tbsp Brown Sugar 2 Egg Whites 1 Tbsp Cocoa Powder (optional) 1 Tbsp Brandy (optional)

Topping Egg Wash

Sparkling Sugar

½ tsp Kosher Salt ¼ cup soft Butter

Place warm milk and 1 tablespoon sugar in a large mixing bowl. Sprinkle yeast over the milk and let sit for 5 minutes while the yeast activates. Add remaining sugar, 2 ½ cups flour, egg yolks, lemon zest, vanilla extract and salt to the yeast mixture and mix until a shaggy dough forms. Add soft butter by the tablespoon and continue to mix until it creates a smooth and glossy dough, adding more flour if needed. You should be able stretch a small portion of the dough into a thin membrane. If kneading by hand, this will take 10–15 minutes after adding the butter. If using an electric mixer, mix with a dough hook for 7–10 minutes on medium speed. Place dough in a clean, oiled bowl, cover and allow to rise until doubled in size, 60–90 minutes. Meanwhile, lightly oil an 8 x 4-inch loaf pan and make the filling. For the filling, chop or process walnuts into very small pieces like a coarse meal. Add brown sugar, egg whites, and cocoa powder and brandy (if using) and mix into a loose paste; set aside. Divide dough into two equal pieces. Place one piece of dough on a lightly floured counter and roll out into an approximately 10 x 16-inch rectangle. Spread half of the filling evenly over the sheet of dough. Roll up the dough into a 16-inch cylinder from the long end and set aside. Repeat with the second piece of dough and the remaining filling. Twist both pieces of dough around each other, keeping the seams on the bottom. Fit twisted loaf into the prepared pan. Cover and let rise until doubled in size, about 1 hour; preheat the oven to 350°F. Whisk an egg with 2 tablespoons water to create egg wash; brush the top of the dough and sprinkle with sparkling sugar. Bake until golden-brown, about 1 hour, tenting with foil if the top begins to get too dark. The internal temperature should be between 180–200°F. Let cool slightly in pan, then remove to cool completely before slicing. Makes 10 servings.

BOB’S RED MILL E-BOOK | SPRING CELEBRATIONS

Gluten Free Vegetarian Matzo Ball Soup

This vegetarian twist on a classic soup is incredibly flavorful and comforting. Add your favorite herbs and shredded chicken if you desire! Make-ahead tip: Keep the matzo balls separate until just before serving.

Gluten Free Matzo 1 cup Bob’s Red Mill ® Gluten Free Oat Flour ½ tsp Salt ¼ – ½ cup Water

Preheat oven to 500°F. Line a sheet pan with parchment paper and set aside. Measure oat flour and salt into a mixing bowl. Set your timer to 18 minutes, then add ¼ cup water and stir quickly to combine, adding more water if needed to make a workable dough. Place dough on parchment paper, cover with plastic wrap and roll ⅛ -inch thick. Remove wrap, poke dough all over with a fork, then bake for 10-13 minutes, or until crisp and slightly browned on the edges. Let cool, then grind in a food processor or blender; measure out 1 ½ cups. In a large bowl, combine ground matzo, salt, optional baking powder, pepper, garlic powder and onion powder. Add eggs and stir well to combine. Chill for 1 hour. Scoop ¼ cup portions and gently roll into balls. In a medium pot, heat broth to a simmer over medium high. Add balls and simmer for 30 minutes.

Matzo Balls

1 ½ cups ground Gluten Free Matzo (see above) 1 tsp Salt 1 tsp Kosher for Passover Baking Powder (optional) ¼ tsp freshly ground Black Pepper ¼ tsp Garlic Powder ¼ tsp Onion Powder 4 Eggs, beaten 2-3 cups Vegetable Broth; just enough to cover the matzo balls 3 cups sliced Carrots 3 cups sliced Asparagus 2 cups sliced Mushrooms 1 medium Onion, diced small 5 cups Vegetable Broth ½ tsp Garlic Powder ¼ tsp ground Turmeric Salt and Pepper, to taste

Soup

Place all ingredients in a large stock pot. Simmer for 20–30 minutes, or until the vegetables are tender. Add matzo balls and their broth and serve immediately!

Makes 7 cups.

BOB’S RED MILL E-BOOK | SPRING CELEBRATIONS

Grain Free Slider Buns Somehow, sliders are just more fun than large sandwiches—not only are they cute, but they can be filled with a myriad of ingredients! Our turkey variation is pictured here, but these would also be perfect for leftover Easter ham with scalloped potatoes.

Slider buns 1 package Bob’s Red Mill ® Grain Free Flatbread Mix 2 Eggs ¼ cup Olive Oil ¼ cup Water 1 Tbsp Sesame Seeds

Preheat oven to 400°F. Oil a baking sheet or line with parchment paper. Combine flatbread mix, eggs, olive oil and water and mix thoroughly. Let sit for 5 minutes. Use about 3 tablespoons dough per slider bun and, using slightly wet hands, shape into 2 ½ -inch wide buns.

Space 2 inches apart on prepared baking sheet and sprinkle with sesame seeds. Bake until golden brown, 10–12 minutes. Let cool completely before slicing and serving.

Holiday Leftover Sliders 2 Tbsp Whole-Grain Mustard ½ cup Gravy, warm

1 cup mashed Cauliflower (or Potatoes) 2 cups thinly sliced Roast Ham or Turkey ¼ cup Cranberry Sauce Toss sliced ham or turkey with warm gravy. Slice slider buns in half horizontally. Spread the bottom of each bun with whole-grain mustard. Top with mashed cauliflower or scalloped potatoes, meat/gravy mixture, and cranberry sauce. Serve immediately. Makes 10 servings.

BOB’S RED MILL E-BOOK | SPRING CELEBRATIONS

Herbed Mashed Potatoes Give your next bowl of rich and creamy mashed potatoes some extra flavor by adding your favorite herbs! Ready for your face in less than 15 minutes. We recommend stovetop preparation for this satisfying dish.

1 ½ cups Water 2 Tbsp Butter ½ tsp Kosher Salt ½ cup cold Milk 1 ⅓ cups Bob’s Red Mill ® Potato Flakes 2 Tbsp minced fresh Herbs (Parsley, Thyme, Chives, Rosemary)

Heat water to boiling, then add butter and salt. Remove from heat and add cold milk. Add potato flakes and minced herbs and stir gently. Fluff with a fork; do not whip. Let sit for 2–3 minutes to thicken before serving. Makes 4 servings.

BOB’S RED MILL E-BOOK | SPRING CELEBRATIONS

Savory Spring Dutch Baby This savory spring Dutch baby is a fun and flavorful alternative to the usual breakfast and brunch fare. Fresh herbs, leeks and asparagus are the perfect way to showcase the season’s offerings, so whip up a batch this weekend!

3 Eggs ¾ cup Milk ¼ cup melted Butter + 1 Tbsp cold or room temperature Butter ¾ cup Bob’s Red Mill ® Unbleached White All-Purpose Flour or Gluten Free 1-to-1 Baking Flour

1 Tbsp minced Parsley 1 Tbsp minced Tarragon ½ tsp Lemon Zest ½ tsp Salt, plus more to taste ½ tsp freshly ground Black Pepper, plus more to taste

2 large Leeks, cleaned well ¼ cup Butter or Coconut Oil 1 bunch Asparagus (about 2 lbs) 2 Tbsp Olive Oil 1–2 Fried Eggs to serve

Preheat oven to 425°F. Once oven is fully heated, place a 10-inch cast iron skillet in the oven to heat for at least 25 minutes. While pan heats, whisk eggs in a large bowl until very light and fluffy. Add milk, melted butter, flour, herbs, zest, salt and pepper, and gently whisk until smooth. Carefully remove hot cast iron pan from oven and place remaining 1 tablespoon butter in the pan to melt. Once foaming ceases, pour the batter into the hot pan. Immediately return the pan to the oven and bake until puffed and set, 20–25 minutes. Meanwhile, slice leeks into ¼ -inch thick rounds, white and light green parts only. In a large sauté pan, melt butter over medium heat. Add leeks and salt to taste and cook, stirring occasionally, until soft. Line a sheet tray with parchment paper. Toss asparagus with oil, salt and pepper to taste; spread in an even layer on prepared sheet tray. Roast in 425°F oven, stirring once, until soft and beginning to brown at the tips, 10–15 minutes. Carefully remove the Dutch baby from the oven and decorate with sautéed leeks, roasted asparagus and fried eggs to serve. Makes 2–3 servings.

BOB’S RED MILL E-BOOK | SPRING CELEBRATIONS

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