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    Home / bread / Pumpkin, Rye + Chocolate Babka

    Pumpkin, Rye + Chocolate Babka

    Published Dec 16, 2014

    Jump to Recipe Print Recipe

    This babka recipe features a golden challah-like dough kissed with rye flour and kabocha squash puree filled with a swirl of spiced chocolate, all topped with a salted maple sugar and rye flour streusel.

    delicious Pumpkin, Rye + Chocolate Babka

    I think babka may be the new cinnamon roll. The concept is similar: a yeasted dough, enriched with milk, butter and egg, wrapped around a gooey, spiced filling and baked. Where cinnamon buns are sliced prior to baking, babka is rolled up into a long log, twisted around itself, and baked in a loaf pan. This is advantageous for babka as the filling doesn't leak out onto the bottom of the pan and burn; rather it stays on the inside, adding extra moisture and richness to the dough.

    jars of ingredients on table

    The best babka I've had comes from Wise Sons, a stellar Jewish delicatessen here in San Francisco. Layer upon layer of tender dough separated by nubby bits of chocolate, all crowned with buttery streusel, it is a perfect specimen of chocolaty goodness. I try to reserve my gluten-eating for special occasions, since too much makes my tummy unhappy. Chocolate babka is one of such occasions. I'm thrilled with this version, which is made slightly healthier by using some whole grain rye flour, a scoop of winter squash puree, and minimal amounts of unrefined sweeteners.

    eggs into bowl
    mixing in bowl

    But homemade babka eluded me for years. One great-looking recipe made three (three!) large loaves, and was troublesome to divide due to calling for a pesky 5 eggs. Another version I tried used all sorts of fancy flours and took two days to make only to turn out a dense, overly salty bread. I gave up for a while.

    hands pressing dough
    babka dough on board
    dough for babka has risen
    kneeding dough

    Then I made two ginormous loaves of pumpkin challah for a feast co-hosted with Nik and Phi, and I wondered if it might be the answer to my babka woes. I made a small batch of dough using kabocha squash puree leftover from this pie which I spread with a spiced chocolate paste and topped with a maple sugar streusel sprinkled with coarse sea salt.

    chocolate and butter in mixer
    mixer

    It was babka perfection, or it nearly was. A few last tweaks turned out the babka of my dreams; pillowy soft, with many thin layers of dough and a gently spiced, slightly nubby chocolate filling. Jay and I both agree that the streusel is our favorite part. It has a pleasant saltiness, sandy texture, and earthy flavor from maple sugar and rye flour.

    dough being rolled
    rolling dough
    flour on dough
    rolling dough twisting dough
    I wrapped up a few pieces which I brought to a friend who I met for drinks at our new favorite cocktail bar. We were seated next to the executive chef of several hip, Mission restaurants and when Amelia unveiled the babka he said, "Is that from Wise Sons?"

    butter in bowl
    flour in bowl
    babka pre baking sprinkling onto banbka
    Pumpkin, Rye + Chocolate Babka in tin
    I felt like a million shekels.

    babka and coffee
    slicing babka

    Plus, the golden dough contrasted with dark brown chocolate stripes reminds me of a tiger. Which I consider a pro. (So does Catamus...)
    ingredients
    I was recently sent a sample of sea salt from J. Q. Dickinson Salt Works and I've been loving using it in cooking and baking. The salt crystals are coarse enough to use as a finishing salt, but fine enough to use in a baking recipe. It has a nice, clean flavor, and I love that it's harvested and produced in small batches by a family in West Virginia. Highly recommended!
    slices of Pumpkin, Rye + Chocolate Babka
    Babka is always best the day of baking, but I've given a bunch of do-ahead options below. Leftover slices can be toasted gently, and I bet they would make killer french toast or bread pudding, too. I wouldn't hesitate to serve it to the most discerning of guests.

    Pumpkin, Rye + Chocolate Babka loaf

    More Yeasted Sweet Recipes:

    • Rye Flour Pains au Chocolat (Chocolate Croissants)
    • Chocolate Things
    • Pumpkin Cinnamon Buns
    • Salty Double Rye Chocolate Chip Cookies

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this pumpkin, rye and chocolate babka recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 vote

    Pumpkin, Rye + Chocolate Babka with Salted Maple Sugar Streusel

    Print Recipe Pin Recipe
    This babka recipe features a golden challah-like dough kissed with rye flour and kabocha squash puree filled with a swirl of spiced chocolate, all topped with a salted maple sugar and rye flour streusel.
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Rising time: 1 hour 45 minutes
    Total: 1 hour 30 minutes
    Servings: 10 servings, makes 1 large loaf

    Ingredients

    For the pumpkin dough:

    • 1/4 cup plus 2 tablespoons milk (3 ounces / 85 grams)(I use whole, but any fat content should be fine)
    • 1 packet active dry yeast (2.5 teaspoons / .24 ounces / 7 grams)
    • 1/2 cup pumpkin or winter squash puree (4.5 ounces / 130 grams)(I use kabocha)
    • 1 large egg (preferably room temperature)
    • 2 tablespoons unsalted butter, softened to room temperature (1 ounce / 30 grams)
    • 3 tablespoons maple sugar (or granulated) (.75 ounces / 25 grams)
    • 3/4 teaspoon sea salt
    • 1 cup )dark rye flour (4 ounces / 115 grams
    • about 1 cup bread flour, plus more for kneading (5 ounces / 140 grams)

    For the streusel:

    • 1/2 cup dark rye flour (2 ounces / 55 grams)
    • 1/4 cup maple sugar (or light brown sugar) (1.25 ounces / 40 grams)
    • 1/4 teaspoon sea salt
    • 1/4 cup cold butter, cubed (2 ounces / 55 grams)

    For the chocolate cinnamon filling:

    • 2 1/4 cups chocolate wafers or coarsely chopped chocolate (10.5 ounces / 280 grams)
    • 1 tablespoon ground cinnamon
    • 1/4 teaspoon sea salt
    • 1/4 cup unrefined muscobado sugar (I use Eco Goods brand; maple sugar or brown sugar are fine, too) (1.5 ounces / 40 grams)
    • 1/4 cup cold butter, sliced (2 ounces / 55 grams)

    For finishing the babka:

    • 1 egg, beaten well
    • coarse or flaky salt (such as J.Dickinson or Maldon)

    Instructions

    Make the dough:

    • Warm the milk in a small saucepan until it's just warmer than body temperature, around 100ºF (no hotter, or it could kill the yeast). Pour into a large bowl, sprinkle the yeast over the top, and let sit to dissolve the yeast, 10 minutes. Stir in the pumpkin puree, egg, butter, sugar, salt, and rye flour. Stir in the bread flour in quarter-cup increments until the dough pulls away from the sides of the bowl and becomes difficult to stir. Scrape it out onto a floured surface and, with clean, dry hands, knead for 10 minutes, until the dough is smoother and springy, adding as little flour as possible as you work to keep the dough from sticking to your hands and the work surface. Place the dough in a lightly oiled bowl and cover with a damp cloth, plastic wrap, or a large plate. Let rise in a warm place until doubled in bulk, about 1 hour.

    Make the streusel:

    • In the bowl of a food processor (or in a medium bowl), combine the rye flour, maple sugar, salt and cold butter. Pulse (or ruthe butter into the dough until the butter is incorporated and the streusel forms hazelnut-sized clumps. Cover and keep at cool room temperature until needed.

    Make the filling:

    • In a food processor, combine the chocolate, cinnamon, salt, and muscobado sugar. Pulse until the chocolate is ground to the size of peas. Add the cold butter and process until it clumps into a coarse paste.

    Shape the babka:

    • On a lightly floured surface, roll the dough out into a large rectangle that measures roughly 14 x 20 inches and about 1/8" thick, turning and flipping the dough, dusting with more flour, as needed to prevent sticking. Smear the chocolate goo as best you can all over the dough, trying to get it as even as possible and taking care not to tear the dough. The more evenly you spread it, the more defined your babka's layers will be.
    • Starting on a long side, roll up the dough into a fairly tight log. Pinch the bottom seam closed and roll the log along your work surface to elongate it. Fold the dough in half, twisting the two ends over each other three times. Place the babka in a 9x5" or 10x5" loaf pan that has been lined on all sides with parchment paper. Slide the whole thing into a clean, plastic garbage bag, inflate the bag, and tie or clamp it shut.
    • Let the babka rise 30 minutes, until it fills the bottom of the pan. Remove the bag and brush the top with the beaten egg. Sprinkle the streusel all over the top, and sprinkle with a few pinches of flaky salt. Let the babka rise until it reaches the top of the pan and is spongy to the touch, another 15 -30 minutes.
    • Meanwhile, position a rack in the lower third of the oven and preheat to 350ºF.

    Bake the babka:

    • Remove the babka from the bag, slip in the oven, and bake until the top is deeply bronzed, the bread sounds hollow when rapped, and an instant-read thermometer inserted in the center registers 180ºF, 50-60 minutes. (Decrease the oven temperature to 325 or 300º if the top is browning too quickly within the first half hour.)
    • Let the babka cool completely, 2 hours; it is still cooking from residual heat.
    • Slice with a large, serrated knife and serve. The babka is best the day of baking, but leftover slices can be gently toasted.

    Notes

    I like to use maple sugar in the dough and topping to keep them light in color, and unrefined muscobado sugar in the filling for some molasses-y richness, but you can use granulated sugar in place of the maple and light or (preferably) dark brown sugar in the filling if it's what you have on hand.
    Feel free to trade the rye flour for another gluten-containing whole-grain flour if you like, such as whole wheat, spelt, kamut, or barley.
    I've made this recipe with both fine sea salt and with a semi-coarse variety from J. Q. Dickinson Salt Works. I love the texture that the J.Q.D. salt adds, but you can also use a fine sea salt in the babka components and top the babka with a flaky salt such as Maldon. (Just don't use iodized table salt as it has a harsh flavor and will produce an overly-salty babka.)
    Do ahead: You can make the dough a day or two ahead and let it rise in the fridge. Let it come to room temperature before shaping it. The streusel can be made up to a few days ahead and stored airtight in the fridge. The filling can be made a day or two ahead and stored airtight at room temperature. The filled + shaped babka can probably be refrigerated overnight, allowed to finish rising at room temperature, then egg washed, streuseled and baked the next morning.
    All ounce measurements here are by weight.
    Ps. As you make the dough, you will think that the ratios won't make a proper dough. But don't worry, they will. 
    Nutritional values are based on one of ten servings.

    Nutrition

    Calories: 268kcalCarbohydrates: 34gProtein: 5gFat: 13gSaturated Fat: 8gCholesterol: 64mgSodium: 402mgPotassium: 134mgFiber: 3gSugar: 11gVitamin A: 2315IUVitamin C: 0.5mgCalcium: 35mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Pumpkin, Rye + Chocolate Babka with Salted Maple Sugar Streusel

    I like to use maple sugar in the dough and topping to keep them light in color, and unrefined muscobado sugar in the filling for some molasses-y richness, but you can use granulated sugar in place of the maple and light or (preferably) dark brown sugar in the filling if it's what you have on hand. Feel free to trade the rye flour for another gluten-containing whole-grain flour if you like, such as whole wheat, spelt, kamut, or barley. I've made this recipe with both fine sea salt and with a semi-coarse variety from J. Q. Dickinson Salt Works. I love the texture that the J.Q.D. salt adds, but you can also use a fine sea salt in the babka components and top the babka with a flaky salt such as Maldon. (Just don't use iodized table salt as it has a harsh flavor and will produce an overly-salty babka.)

    Do ahead: You can make the dough a day or two ahead and let it rise in the fridge. Let it come to room temperature before shaping it. The streusel can be made up to a few days ahead and stored airtight in the fridge. The filling can be made a day or two ahead and stored airtight at room temperature. The filled + shaped babka can probably be refrigerated overnight, allowed to finish rising at room temperature, then egg washed, streuseled and baked the next morning.

    All ounce measurements here are by weight.Ps. As you make the dough, you will think that the ratios won't make a proper dough. But don't worry, they will. 

    Makes 1 large loaf, about 10 servings

    For the pumpkin dough:
    1/4 cup plus 2 tablespoons (3 ounces / 85 grams) milk (I use whole, but any fat content should be fine)
    1 packet (2.5 teaspoons / .24 ounces / 7 grams) active dry yeast
    1/2 cup (4.5 ounces / 130 grams) pumpkin or winter squash puree (I use kabocha)
    1 large egg (preferably room temperature)
    2 tablespoons (1 ounce / 30 grams) unsalted butter, softened to room temperature
    3 tablespoons (.75 ounces / 25 grams) maple sugar (or granulated)
    3/4 teaspoon sea salt
    1 cup (4 ounces / 115 grams) dark rye flour
    about 1 cup (5 ounces / 140 grams) bread flour, plus more for kneading

    For the streusel:
    1/2 cup (2 ounces / 55 grams) dark rye flour
    1/4 cup (1.25 ounces / 40 grams) maple sugar (or light brown sugar)
    1/4 teaspoon sea salt
    1/4 cup (2 ounces / 55 grams) cold butter, cubed

    For the chocolate cinnamon filling:
    2 1/4 cups (10.5 ounces / 280 grams) chocolate wafers or coarsely chopped chocolate
    1 tablespoon ground cinnamon
    1/4 teaspoon sea salt
    1/4 cup (1.5 ounces / 40 grams) unrefined muscobado sugar (I use Eco Goods brand; maple sugar or brown sugar are fine, too)
    1/4 cup (2 ounces / 55 grams) cold butter, sliced

    For finishing the babka:
    1 egg, beaten well
    coarse or flaky salt (such as J.Q. Dickinson or Maldon)

    Make the dough:
    Warm the milk in a small saucepan until it's just warmer than body temperature, around 100ºF (no hotter, or it could kill the yeast). Pour into a large bowl, sprinkle the yeast over the top, and let sit to dissolve the yeast, 10 minutes. Stir in the pumpkin puree, egg, butter, sugar, salt, and rye flour. Stir in the bread flour in quarter-cup increments until the dough pulls away from the sides of the bowl and becomes difficult to stir. Scrape it out onto a floured surface and, with clean, dry hands, knead for 10 minutes, until the dough is smoother and springy, adding as little flour as possible as you work to keep the dough from sticking to your hands and the work surface. Place the dough in a lightly oiled bowl and cover with a damp cloth, plastic wrap, or a large plate. Let rise in a warm place until doubled in bulk, about 1 hour.

    Make the streusel:
    In the bowl of a food processor (or in a medium bowl), combine the rye flour, maple sugar, salt and cold butter. Pulse (or rub) the butter into the dough until the butter is incorporated and the streusel forms hazelnut-sized clumps. Cover and keep at cool room temperature until needed.

    Make the filling:
    In a food processor, combine the chocolate, cinnamon, salt, and muscobado sugar. Pulse until the chocolate is ground to the size of peas. Add the cold butter and process until it clumps into a coarse paste.

    Shape the babka:
    On a lightly floured surface, roll the dough out into a large rectangle that measures roughly 14 x 20 inches and about 1/8" thick, turning and flipping the dough, dusting with more flour, as needed to prevent sticking. Smear the chocolate goo as best you can all over the dough, trying to get it as even as possible and taking care not to tear the dough. The more evenly you spread it, the more defined your babka's layers will be.

    Starting on a long side, roll up the dough into a fairly tight log. Pinch the bottom seam closed and roll the log along your work surface to elongate it. Fold the dough in half, twisting the two ends over each other three times. Place the babka in a 9x5" or 10x5" loaf pan that has been lined on all sides with parchment
    paper. Slide the whole thing into a clean, plastic garbage bag, inflate the bag, and tie or clamp it shut.

    Let the babka rise 30 minutes, until it fills the bottom of the pan. Remove the bag and brush the top with the beaten egg. Sprinkle the streusel all over the top, and sprinkle with a few pinches of flaky salt. Let the babka rise until it reaches the top of the pan and is spongy to the touch, another 15 -30 minutes.

    Meanwhile, position a rack in the lower third of the oven and preheat to 350ºF.

    Bake the babka:
    Remove the babka from the bag, slip in the oven, and bake until the top is deeply bronzed, the bread sounds hollow when rapped, and an instant-read thermometer inserted in the center registers 180ºF, 50-60 minutes. (Decrease the oven temperature to 325 or 300º if the top is browning too quickly within the first half hour.)

    Let the babka cool completely, 2 hours; it is still cooking from residual heat.

    Slice with a large, serrated knife and serve. The babka is best the day of baking, but leftover slices can be gently toasted.

    top down shot of Pumpkin, Rye + Chocolate Babka

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    Comments

    1. Jasmin says

      March 15, 2015 at 9:34 pm

      I love your taste tasting ginger cat - oh, and the babka recipe sounds great as well ;)

      Reply
      • Alanna says

        March 24, 2015 at 6:09 pm

        haha, thanks!

        Reply
    2. Lili says

      April 13, 2015 at 8:04 am

      I think I'm in love!!! :-) This is the most amazing thing I ever saw, I want to lick my screen lol! Your photography and baking skills are amazing!

      Reply
      • Alanna says

        April 15, 2015 at 6:55 am

        Aw, thanks Lili :)

        Reply
    3. I. says

      October 20, 2015 at 5:45 am

      Hi!

      I have a question, I live in Portugal, so the names of the flours are a little diferent.
      What kind of flour is bread flour? Because we make bread with wheat flour (self rising or "non-rising"), flour T-55 (weak flour), T-65 (strong flour), it's not easy to find a "normal" wheat flour for cakes that isn't self-rising... So I really don't know what kind I should use, and a I really really REALLY wanted to do this recipe! :D

      Reply
    4. rachel @ atheltic avocado says

      October 27, 2015 at 9:36 am

      having babka for dessert on Christmas is a lovely tradition in our family since we are polish! I think my family would love this version of chocolate and pumpkin! Pinning!

      Reply
    5. Julia says

      November 10, 2018 at 4:42 pm

      Made this yesterday and found the internal temp already at 200F in 30 mins. Also dough is very sticky so beware.

      Reply
    6. Gaby says

      December 03, 2018 at 3:11 pm

      This has been on my list of things to make for several months. I am a midwife so rarely work with yeast as I've had to run out the door too many times but this seemed worth it! Yesterday was a quiet weekend afternoon and I finally got it done. I followed it to the letter except to cut the chocolate filling in half in hopes that my husband who doesn't like sweets might eat it too. It was delicious but I think it needs the full amount of chocolate and I'll make it again, properly. I'm not worried about sharing with my husband when it's this good!

      Reply
      • Alanna says

        December 05, 2018 at 10:25 pm

        I'm always a fan of MOAR CHOCOLATE hahaha. Please let me know if you try it with the full amount what you think!

        Reply
    7. Paula Quick says

      September 19, 2019 at 8:06 pm

      Is it possible to make the Pumpkin Rye Babka gluten free? The recipe is very intriguing to me, and, I have to be gluten free.

      Reply
      • Alanna says

        September 19, 2019 at 10:45 pm

        Good question! I would try using Sarah's pumpkin cinnamon roll recipe for the dough and see how it goes. Please let me know if you try!

        Reply
    8. AUDREY LEOUS says

      May 19, 2020 at 5:30 pm

      I have been thinking about making a babka with rye flour, and cinnamon, pecan and maybe maple as the flavors.... is there anything you'd recommend subbing for the pumpkin? I'm not sure I want the pumpkin/squash flavor, because I want the cinnamon and pecan to be the focus. But I assume the squash adds moisture and texture, so I want to take that into consideration... would a chunky apple sauce be too moist of a substitute?

      Reply
      • Alanna says

        May 25, 2020 at 6:14 pm

        Well that sounds delicious. I think you could omit the pumpkin and use more milk - maybe 1/4 cup more? You'll just add the flour until it's the right consistency. Let me know if you try it!

        Reply
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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

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    Fresh on TBG: Cinnamon Date Walnut Banana Bread T Fresh on TBG: Cinnamon Date Walnut Banana Bread

This easy little loaf gets a baklava vibe from sticky dates, toasted nuts, cinnamon, and a drizzle of honey if you like. It’s free of grains, dairy, eggs, cane sugar, and can be made nut-free too. I use cassava, almond, and tapioca flours for a sturdy, tender crumb, but I’ve given substitution suggestions in the recipe. If you’ve got a couple of ripe bananas lying around, this is the recipe for you! 

Ingredients:
•nut or seed butter
•maple syrup and/or coconut sugar
•coconut oil or ghee
•plant milk
•flours
•baking powder and soda
•cinnamon
•vanilla
•salt
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Adapted from the chocolate-flecked paleo vegan banana bread recipe I posted last year, I’ve been making this cozy variation lately and loving the flavor-packed combo of spices, nuts, bananas, and dried fruit. 

Find the recipe by tapping the link in my profile, then tapping this image. Or search “banana bread” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/grain-free-banana-bread-paleo-vegan/

#bananabread #paleobread #veganbread #f52community #f52grams #feedfeedglutenfree #veganbombs #feedfeedvegan
    GF Vegan Rhubarb Crisp
✨
Heading to the in-laws’ this weekend for a pot luck on the deck and to hopefully pilfer some homegrown rhubarb.🤞🏼
✨
This recipe features jammy sweet-tart rhubarb showered in crispy, crunchy, nutty crisp topping. Made with simple ingredients you probably have on hand, vegan if you use vegan butter. Add a handful of berries if you like! 
✨
Get the recipe via the link in my profile by tapping the link, then this picture. Or search “rhubarb crisp” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/vegan-gluten-free-rhubarb-crisp/
#rhubarbseason #rhubarb #rhubarbcrisp #f52community #f52farmstand #f52grams
    My favorite GF DF carrot cake, now with a nut-free My favorite GF DF carrot cake, now with a nut-free paleo variation!
🥕 
I was craving this fluffy, springy, gently-spiced carrot cake the other day, so I tested a grain-free and naturally-sweetened version. It’s pretty tasty, and it also happens to be kosher for Passover! 
🥕
Now you can make this elevated classic with a gluten-free flour blend (sweet rice, oat, millet, and tapioca flours) or go grain-free with cassava and coconut flours. Either way, this beauty comes together in minutes with one bowl and a spatula, and it bakes up with a pillowy and tender crumb. 
🥕
Make it in a 9-inch round pan for a single layer cake, or double or triple the recipe for more layers. Or use a square or rectangular pan for sheet cake. Gussy it up with rainbow carrot ribbons, or drizzle with maple or honey on top. 
🥕
I’ve linked to my traditional less-sweet cream cheese frosting in the post, as well as a vegan cream cheese frosting recipe that I make with @miyokoscreamery plant-based butter and cream cheese. Or you can go paleo and top it with whipped coconut cream or thick coconut yogurt. Feel free to add any carrot cake mix-ins you like – pineapple, raisins, shredded coconut, or toasted nuts.  
🥕
Find the recipe by tapping the link in my profile, then tapping this image. Or search “carrot cake” on #bojongourmet. Or copy/paste the following link into your desktop browser: 

https://bojongourmet.com/dairy-free-gluten-free-carrot-cake/
#carrotcake #glutenfreecake #paleocake #dairyfreerecipes #feedfeedglutenfree #f52community #f52farmstand
    Fresh on TBG: Passover Desserts (GF, DF, vegan & p Fresh on TBG: Passover Desserts (GF, DF, vegan & paleo options)
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✨
Also, I had no idea how complicated the rules of Passover really are! I knew that wheat and yeasted baked goods were strictly verboten, in order to honor the hardship of our people traversing the dessert without time to stop and let their bread rise. But I didn’t realize that certain groups observe stricter rules, avoiding all foods that even *look* like grains, such as beans, legumes, and even cardamom! 
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I even asked you all in my stories to weigh in on the heated debate about baking soda and baking powder. Apparently they are *technically* kosher for Passover according to the letter of the law, even though I and many others always thought they were to be avoided. 
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1. GF Vegan Chocolate Tahini Tart
2. Brown Butter Macaroons
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4. Paleo Crepes
5. Pot De Creme
6. Almond Poppy Seed Eton Mess
7. No-Bake Brownie Ice Cream Sandos

Find these recipes and more by tapping the link in my profile, then tapping this image. Or search “Passover” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/passover-desserts-gluten-free-paleo-vegan/

Chag sameach! 

#passover #passover2021 #passoverdesserts #passoverdessert #pesach #passoverrecipes #glutenfreedesserts #paleodessert #vegandessert
    Weekend plans? ✨ I’m craving these GF citrus Weekend plans? 
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I’m craving these GF citrus poppy seed almond flour pancakes. Grain-free and dairy-free, they also happen to be kosher for Passover! 
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Top them with yogurt, honey, and citrus for a vibrant and nourishing breakfast.
✨
Get the recipe at #bojongourmet, tappable link in my profile:

https://bojongourmet.com/fluffy-almond-flour-pancakes-gluten-free/
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#glutenfreepancakes #paleopancakes #dairyfreepancakes #pancakes #f52community #feedfeedglutenfree #f52grams
    Fresh on TBG: Paleo Vegan No-Bake Key Lime Pie ✨ Fresh on TBG: Paleo Vegan No-Bake Key Lime Pie
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Pie Day = great holiday or greatest holiday? We’re celebrating with this easy pie recipe that requires no baking. Just whizz everything together in a blender or food processor, then set in the fridge. 
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This beauty bursts with bright citrus flavor soothed by luscious coconut for a dessert that will make you feel like you’re lying on a tropical beach. Just the thing for ushering in brighter days!
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Ingredients:
•nut & coconut crust
•maple syrup
•vanilla, cinnamon & salt
•lime zest & juice
•soaked cashews
•water or coconut water
•coconut oil
•coconut yogurt, for topping
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Find the recipe by tapping the link in my profile, then tapping this image. Or search “lime pie” on #bojongourmet. Or copy/paste the following link into your desktop browser: 
https://bojongourmet.com/vegan-key-lime-pie-paleo/
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#keylimepie #pieday #piday

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