Gluten and Dairy Free Recipes

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Strawberry Coconut Granita

One of my favorite things about the Jewish tradition is all of the foods we eat to celebrate each holiday. Having food allergies, however, has made those traditional foods complicated--I’ve been gluten-free for almost three years, and until very recently I had been dairy-free for over ten years.

My food allergies have actually been a blessing in disguise because they forced me to think outside the box, looking across a variety of cultures to discover new and delicious flavors. My Shabbat and holiday tables are frequented by reimagined traditional Jewish foods: Gluten Free Kugels and Cholent to name a few.

Traditional Shavuot foods like blintzes and noodle puddings are problematic if you are gluten- and/or dairy-free, so why not celebrate Shavuot with the delicious fruits, vegetables, and herbs of the summer? Think outside the box this year with a North African Carrot Salad and a Strawberry-Coconut Granita.

North African Carrot Salad

Carrots with Charmoula

This salad uses a traditional North African dressing called charmoula--a mixture of oil, garlic, citrus, herbs, cumin, and salt. I find that this recipe works best with carrots, because their sweetness is a perfect pairing for the pungent dressing, but boiled, cubed potatoes with a chopped boiled egg would also be delicious. Toasting and then grinding the whole cumin seeds is really the key to this recipe--it gives the dressing a deep, earthy aroma.

Strawberry-Coconut Granita

Strawberry Coconut Granita

For me, there is nothing more delicious than a cool, refreshing granita to top off a summer meal. Here I pair strawberries with a little coconut milk and a hint of cinnamon, but if you like this also works great with peaches, pineapple, or even melon.