- 3 Cups of Blanched Almond Flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 cup coconut oil
- 1/4 cup of date syrup
- 1 whole egg
- 2 Eggs Whites
- 1 Tsp Vanilla Extract
- 1 cup of dark chocolate chips
- 1/2 cup toasted sliced almonds
This recipe depends on Bob’s Red Mill Gluten Free All Purpose Baking Flour, which our rabbi researched and approved for Pesach for people who eat legumes.
This recipe is Kosher and Gluten-free
Preheat oven to 275 degrees
Modified from “The Gefilte Manifesto” at their suggestion for passover. This is a parve Gluten Free variant. They recommended a 9 Inch square glass baking pan (actually their first recommendation was individual ramekins), but it’s passover, so a smart and final 9 by 12 inch aluminim 1/2 steam pan. The Steam pan is 25% larger than the recommended pan, so I’m quadrupling the recipe and making three. The ingredients are listed for one recipe.
First time we’ve tried a pesadich version of our gluten free unsweetened granola, and it turned out great. I won’t claim that it’s quite as good as the regular version, but it’s pretty close. I think you have to be OK eating kitniyot during Pesach for this recipe to work for you. Continue reading “Passover Granola”
In honor of Rivka. Next time you’re home for Pesach, Rivka, I certainly plan on making this for you!
This year I finally decided to write my charoset recipe down so in the future it won’t be so much trial and error, and tasting and re-tasting, and relying on my memory from last year. Continue reading “Charoset”
Only four ingredients – this definitely qualifies as food! Here is the original recipe from Rabbi David Booth, followed by my notes from making many, many batches of these.
1 cup sugar
7 oz semi-sweet chocolate / chocolate chips
1 stick butter or margarine. Continue reading “Pesadich Brownies (AKA Gluten-Free Chocolate Cake)”