The morning after the snowstorm, what else does one eat but pancakes. Not just any pancakes. Gluten-free pancakes that are delicious! With real maple syrup, nectar of the maple tree, golden, sweet, sticky – the only thing to eat with pancakes, in my humble opinion. I used a superb GF pancake mix made by Pamela’s Products. The batter was a bit thin and so I’ll admit to being just a bit tentative as it was poured onto the griddle. But I needn’t have worried. The pancakes were thinner than those from my gluten days. But I actually liked them better. They were delicate and made a perfect delivery system for the maple syrup. I had expert culinary help from our new friend Levana. She and her father, Yossi Chajes, (the two in the middle) were visiting from Israel. They were scholars-in-residence at our synagogue this past weekend. Yossi has authored a book called “Between Worlds” which you can order through Amazon.com. We had the privilege of hosting them for Saturday evening dinner. Prior to them joining us on Saturday night, we were pleased to attend the events that Yossi and Levana faciliated at Temple Emanuel on Friday night and Saturday morning. When the Sunday morning program was cancelled, we invited them up to our house for the day. We hoped, of course, that the Tu B’Shevat seder would take place, but when it was also cancelled, our guests were picked up by Rabbi Millstein who took them out for dinner and them brought them to WCUW, a local radio station where they participated in a Jewish radio show called Shirim. And as my mother would have said, may she rest in peace, “so it shouldn’t be a total loss”, the radio show played our Tu B’Shevat song (called “The 15th of Shevat”) two times!
Yesterday morning, when the snow began and the events at the temple were cancelled, our new friends came up to the house and stayed for the day. We had our own little mini-retreat, complete with cooking and music-making and recording in our recording studio. Levana agreed to join me in my culinary escapades, so we made Chocolate Peanut Butter Crispies that were delicious. Eat them and you get your chocolate fix and your protein boost at the same time! They are so delicious that you will have all you can do to not finish them in one sitting.
Chocloate Peanut Butter Crispies
1/2 cup peanut butter
1/3 cup honey
1/2 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
1/2 cup chopped roasted peanuts
1 cup regular rice crispy type cereal (GF)
1 cup chocolate rice crispy type cereal (GF)
- Melt the peanut butter and honey in a pot, stirring frequently.
- When hot, remove from heat.
- Stir in the chocolate chips until they melt. Add the vanilla extract.
- Stir in the peanuts and rice crispies.
- Press in an 8×8 pan.
They can be chilled, though we left them at room temperature overnight and they were fine in the morning. More than fine! Ciao for now.