Tali Shine Rosh Hashanah Recipes

gluten free apple honey and date cupcakes
gluten free apple honey and date cupcakes

Gluten-free Apple, Honey and Date Cupcakes


350g apples (peeled and chopped) 

75g finely chopped dates 

1 large orange 

125ml rice bran oil 

150g honey 100g dark brown sugar

2 large eggs 

200g gluten free flour 

50g ground almond 

1 teaspoon cocoa

1 teaspoon baking powder 

1½ teaspoons of baking soda Method 


1. Peel, core and chop apples

2. Squeeze the orange

3. Finely chop dates

4. Add orange juice, apples and dates to a pan. Place on medium/low heat, cover the pan and cook for 7 minutes 

5. Stir to make sure the apples are soft

6. Take off of the heat and leave it to sit for 10 minutes 7. Preheat the oven to 170celcius and line a cupcake tray with paper 

8. Pour the oil, honey, sugar and eggs into a bowl and lightly mix with a fork 

9. Add this mixture to the fruit mixture. 

10. In a separate bowl add the flour, baking powder, ground almonds and cocoa. Pour the bowl with the liquid ingredients into the dry ingredients.

11. Stir until there is no trace of the flour. Don’t over mix! 

12. In a separate bowl place the baking soda with 1 & 1/2 teaspoons of boiling water, so it fizzes. Immediately tip into the batter and stir well. 

13. Place mixture into the cupcake papers, 3/4 of the way full.

14. Bake for approximately 35 minutes (until the tops are a golden brown and firm to the touch)

15. Allow to cook for a few minutes, before removing and placing on a wire rack to cool! 

16. Enjoy 

sweet potato gnocchi with honey butter and sage



4 cups of gluten-free flour (plus extra for dusting)

2 large sweet potatoes (with skins on) 

1 packet of fresh sage leaves 

½ cup of pine nuts


Olive oil or butter

Salt and pepper to taste 

Parmesan Cheese 


1. Preheat the oven to 220 Celsius. 

2. Wash the skins of the sweet potatoes. Poke a few holes in the sweet potato (to help it to cook), then wrap it in foil and place in the oven on lined paper. 

3. Bake for approximately 45 minutes (it should be tender on the inside). Allow to cool then remove the skin with a fork. 

4. Place the pine nuts in the oven for a few minutes, so they are lightly golden, but not burnt. 

5. Using a hand held blender, blend the sweet potato. Lumps should be removed, but do not over blend, as this will turn it into a glue-like consistency.

6. Mix in salt and pepper to taste.

7. On a clean surface, place the flour. In the centre, place the sweet potato mixture and work in the flour, to create a dough. I use gloves whilst doing this, as it can become messy. 

8. The dough mixture should be springy and not too dry, so it is best to add in the flour, as necessary. 

9. Roll the dough into logs and cut into ‘gnocchi’ pieces, using your fork to create texture and pattern. 10. Make sure to cover the pieces in flour, so they don’t stick to each other.

11. Boil water. Once boiling, add salt. 

12. Add the gnocchi pieces. It should take approximately 2 minutes for them to float to the surface (once floated to the top they are cooked).m 13. Drain the water. 

14. On medium heat, place a pan on the stove, with a generous amount of oil or butter.

15. Add a heaped teaspoon of honey, mix and lightly fry the sage leaves for 1-2 minutes. 

16. Add the gnocchi and mix for a further minute, to coat them sauce. 

17. Sprinkle with pine nuts (optional parmesan cheese). 

apple rosette cakes



Ready rolled gluten-free puff pastry (or regular ready rolled puff pastry) 

3 Pink lady apples 

1 lemon, juiced 

2 tablespoons cinnamon sugar

3 tablespoons of marmalade

Icing sugar to sprinkle Cinnamon to sprinkle 


1. Preheat oven to 200 Celsius. 

2. Spray/ grease a muffin pan.

3. Core apples and slice thinly. 

4. Place the apple slices in a microwave safe bowl, cover with water and lemon juice. 

5. Microwave on high for 3.5 minutes. Drain and pat dry with kitchen towel. 

6. On a floured surface roll the puff pastry and cut it into 4, 4cm strips.

7. Using a pastry brush, thinly brush the pastry strips with marmalade.

8. Place the apple slices along the top of the strips, overlapping each one. Sprinkle with cinnamon sugar.

9. Fold the pastry over so it covers the bottom half of the apple slices. 

10. Roll the pastry/apples in a circular movement so that it is in the same shape and size as the muffin tins.

11. Place inside the greased muffin tin. 

12. Bake the tarts for 20 minutes, until the pastry is golden brown, not burnt.

13. Allow to cool for 5 minutes. 

14. Carefully take out of the pan and allow to cool on a cooling rack.

15. Lightly sprinkle cinnamon, and/or icing sugar to decorate. 

16. Serve alone, or with vanilla and honey ice cream

sweet potato carrot and apple soup



3 medium sweet potatoes, peeled and diced

1 tablespoon vegetable oil 

2 small onions

6 carrots, diced, 2 sweet potatoes, peeled and diced, 2 apples peeled and diced 

Salt and cracked black pepper to taste 


1. Heat oil in a large pot, on medium heat.

2. Add the onions to the pot and sauté, stirring with a wooden spoon until they are translucent. 

3. Add the carrots, sweet potatoes, salt and pepper to the pot. Fill the pot with water to cover the vegetables. Bring to the boil, then lower and simmer. 

4. Cook for 45 minutes. Once cooked, blend to smooth.

vegetable soup



1 tablespoon vegetable stock (add extra to taste) 

1 medium yellow onion, chopped 

4 carrots, peeled and chopped 

1 parsnip, peeled and chopped 

2 potatoes, peeled and chopped 

2 cups baby spinach, chopped 

1 zucchini, sliced 

2 stalks celery, chopped

1/3 cup chopped green beans 

1/2 cup frozen peas 

1 garlic peeled and chopped

1 teaspoon whole peppercorns

1 handful fresh parsley finely chopped

 Salt and pepper to taste


 1. Put all of the ingredients into a large pot, and fill with filtered water. Make sure to cover all the ingredients with water. There should be at least 3cms of water above the food. 

2. Bring to boil then turn down to simmer. Cook until vegetables are soft. This should take approximately 30-45 minutes. 

3. Whilst cooking, add additional stock and salt according to taste. 

honey mustard salmon



1 batch honey mustard sauce (see below) 

1kg side of salmon, boneless and skinless

1 tablespoon finely-chopped fresh parsley leaves 


1/3 cup whole grain mustard 

1/4 cup honey 

4 cloves garlic, peeled and minced

 2 tablespoons fresh lemon juice 

1/4 teaspoon smoked paprika

 1/4 teaspoon kosher salt 

1/8 teaspoon black pepper 


1. Heat oven to 135 Celsius. 

2. Prepare your honey mustard sauce.

 3. Line a large baking sheet with a large sheet of aluminum foil. Spray or brush the foil with cooking spray, then lay out the salmon in the middle of the foil. 4. Spoon the honey mustard sauce on top of the salmon, and spread it around evenly. 

5. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. 

6. Bake for 14-15 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary, depending on the thickness of your salmon, so check it a few minutes early if you have a thinner piece of salmon). 

7. Remove the salmon from the oven. Carefully open and pull back the aluminum foil so that the top of the fish is exposed. 

8. Return the fish to the oven and grill for 2-3 minutes, making sure the sauce does not burn.

You might also be interested in Tali’s Sukkot and Hanukkah Recipes!



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