Carrot or Zucchini and Raisin Muffins (Grain and Dairy Free)


Carrot or Zucchini and Raisin Muffins (Grain and Dairy Free)

Recipe ~ Chelsey Mark Huttinga

These are a favorite with our family, I make a a huge batch and keep them in the freezer for days. They are ready for a quick defrost when we need to pack a lunch or grab a really fast breakfast.

6  Large organic and pastured eggs
4  Tbls butter or coconut oil
1/2 cup honey (or 1/4c honey plus several drops stevia extract)
1tsp sea salt
2 or 3 good splashes vanilla
1cup homemade coconut flour (1/2 cup commercial)
Good pinch aluminum free baking soda
1 cup shredded carrots or zucchini (or a combination of the two)
1/2 cup raisins (or cranberries)
2 Tbls pumpkin pie spice (or 1Tbls cinnamon, 1/2 Tbls cloves, and 1/2 Tbls allspice)
1/2 cup chopped nuts (optional)

1. Mix all ingredients together.
2. Bake in lined muffin pan at 350° until done (when you can smell them and they are firm to the touch but not hard).

I (Cindy) can testify to these begin so easy to make and so delicious!

Dassie’s Challah – Robbie Mason

Dassie’s Challah


Recipe ~ Robbie Mason

Dassie is one of my nieces. I’ve been using her challah recipe for at least 18-years! So it’s proven and true. When my husband and I spent a few years living in a little hut in Lesotho, Africa, I was even able to bake this recipe there. Now it’s a special joy to be baking challah for Shabbat in Jerusalem, where it receives an added fragrance and flavour!


7 cups flour
2 Tablespoons instant yeast
6 Tablespoons sugar
1 Tablespoon salt
2 large eggs, beaten
1/4 cup oil
2 cups warm water
1 beaten egg (for wash on top of challah)
sesame seeds

1. Into a large plastic or glass bowl place 4 cups of flour.
Add the remaining dry ingredients and mix well.
2. Add the liquid ingredients and mix well.
3. Add the remaining three cups of flour one cup at a time mixing well each time.
4. When all the flour has been added, turn out onto your workspace and knead until the flour is well integrated.  It will be sticky, just put flour on your hands if necessary, but don’t add more flour to the mixture.
5. Lightly oil the bowl and return the dough to the bowl, cover with a tea towel and leave in a warm place until doubled (usually one hour).
6. Punch down and divide for braiding (this makes two large challot or three medium sized loaves).
7. Braid the loaves and then place into prepared loaf pans (greased and floured) or if two large loaves, onto a greased and floured cookie sheet.
8. Allow to rise again for about 30 minutes.
9. Brush tops with 1 beaten egg; sprinkle with sesame seeds.
10. Bake for 30 minutes at 350/180 degrees.

Enjoy and “Shabbat Shalom!”

*photo credit wikipedia creative commons, copyright Aviv Hod

Ima’s Bran Muffins

Ima’s Bran/Fruit Muffins


Recipe ~ Debbie Elfassy, Israel

Ima is Mother in Hebrew. This is a simple, quick and healthy recipe that has been passed down by my Ima. The muffins are moist and delicious.


2 eggs
half cup canola/soya oil
1and half cups sticky brown sugar
2 cups milk
2 cups bran
half teaspoon salt
2 teaspoons soda
half teaspoon baking powder
1 cup mixed, chopped dried fruit ( like raisins, dates, cranberries, apricots,cherries)
2 teaspoons cinnamon
1 teaspoon ginger
Pinch nutmeg
2 and a half cups flour


1.Mix all ingredients together, stirring well. Leave overnight in fridge. Stir before using.
2. Fill paper cups or muffin trays, three quarters full.
3. Bake 190 degrees, 15 to 20 minutes.

(Can keep mix in closed container in fridge for two weeks, and make a few each day.)

Also good to package as a gift to a friend!