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Happy Chanukah!

Recipes for the

Latkes and Wheat-Free Sufganiyot

pictured in the photo

Traditional Latkes
Traditional for Chanukah. These remind me of very tasty hashbrowns.
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AMOUNT: makes about 2 dozen 2-1/2-inch potato pancakes


Wash potatoes. If you prefer to peel potatoes, place them a bowl of cold water until you grate them. Grate potatoes (medium shred with food processor or hand grate). Place potatoes in a colander and rinse completely with cold water. Let sit for 5 minutes, then well rinse again (this helps eliminate the starch, which turns the potato a reddish color). Squeeze the water out of the potatoes and let sit in colander while you prepare the remaining ingredients.

6 organic Idaho or russet potatoes


Grate the onion. Mix grated onion, green onion, eggs, flour, baking powder, salt and pepper in a bowl. Add grated potatoes. Toss and mix well using wooden spoons or your bare hands:

1 medium onlon
1/2 cup chopped green onions (including green part)
2 eggs, lightly beaten
1/4 cup flour
1/2 teaspoon baking powder
1/2–1 teaspoon Sea Salt, to taste
Freshly ground pepper, to taste


Heat about 1/4 to 1/2 inch of oil in a nonstick skillet on medium-high heat. When the oil is hot, use a large serving spoon to scoop up the latke mixture. Press onto the spoon with your hand and gently drop the spoonful into the skillet. The latkes will be about 2 to 3 inches in diameter. Fry until latkes are golden on each side, approximately 2 to 3 minutes each side. Drain on paper towels. Serve immediately or keep warm in oven until ready to serve.

olive oil for frying


Serve with sour cream and applesauce.

sour cream

Wheat-Free Sufganiyot
Sufganiyot are Israeli Jelly Donuts and are traditionally fried in oil. These are baked in the oven for a lower-fat alternative.
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AMOUNT: makes 24 donuts
BAKE: 375°F preheated oven for 12–15 minutes in medium size muffin pans

NOTE: You do not need to add the xanthum gum nor the vinegar if you are using a wheat, spelt or kamut flour. We use a combination of barley, rice, and oat flour in this recipe.

1. In a separate bowl, mix together 2 cups of the flour, yeast, and xanthum gum and set aside.

2 cups flour
1 tablespoon instant yeast (such as breadmaker yeast)
2 teaspoons xanthum gum


In a saucepan over medium heat, heat the milk and butter until the butter melts.

2 tablespoons organic unsalted butter
1 cup organic skim milk

3. Stir the Sucanat (sugar) and salt into the milk-butter mixture. Let cool to 120°F.

1/4 cup Sucanat or Torbinado (raw sugar, lightly refined)
1 teaspoon salt

4. In a large mixer bowl, whisk the egg. Gradually whisk in the milk mixture.

1 large egg

5. Add the flour mixture and vinegar to the liquid ingredients in the mixer bowl. Beat on medium speed for 2 minutes.

1 teaspoon apple cider vinegar


Stir in the remaining flour to form a soft batter. Cover and let rise for 30 minutes or until doubled in volume.

1-1/2 cups additional flour


Grease 24 medium-size muffin pan cups. Flour your hands and turn the dough out onto a floured surface. Roll the dough lightly into a log. Cut off small pieces and lightly form the dough into balls, about 1 inch in diameter. Place 1 ball in each muffin cup. Spray 2 pieces of plastic wrap with oil. Place over the muffin pans and let the dough rise for 30 minutes.


Preheat oven to 375°. Remove plastic wrap from pans and bake for 12-15 minutes on the middle rack until the donuts are lightly browned. While the donuts are baking, prepare the syrup below. Turn the baked donuts out onto a cooling rack.


SYRUP: Combine the Sucanat (sugar) and water in a medium saucepan. Stir and heat over medium heat until the Sucanat has dissolved. Increase the heat and boil the syrup for 5 minutes to thicken it, stirring lightly. Turn heat to low and keep the syrup warm.

2 cups Sucanat or Torbinado
3/4 cups water


Toss the warm donuts in the sugar syrup. Remove the donuts with a slotted spoon and roll them in powdered sugar.

1/2 cup organic powdered sugar

11. Fit a pastry bag with a pastry filling tip (available at most craft and cake decorating shops). Fill the bag with jam. Poke a hole in the side of each donut with a small knife and insert the pastry tip, squeeze the bag and fill each donut with jam. Serve as soon as possible. If you do not plan to serve them right away, wait to dip and roll them in sugar until almost ready to serve. May be frozen if left unsugared. To reheat donuts, cover with foil, in a 350°F oven for 15 minutes, then dip in sugar syrup and roll in sugar.

1 cup Raspberry Jam (approx.)

Happy Chanukah! — Chanukah Sameach!