With Passover rapidly approaching, I started thinking that basically the way I eat would work for Passover.  During Passover, believers are to give up leaven.  Most of my Jewish friends end up eating matzo for every meal.  This made me wonder, what if you’re sensitive to flour?  What could you eat then?  During Passover, Rabbinic teachings say you can’t have any flour that has been moistened for more than 8 minutes, because after that, it begins to ferment, ie, leaven itself.  After I heard that, I figured people might have to give up flour during this time, unless you can make and cook things in less than 8 minutes. Well, after checking my recipes, I thought I’d share two or three that don’t contain flour.   Even if you AREN’T gluten free, you might want to change up your Passover food by trying these.  🙂  My recipes use honey for the sweet stuff, so there’s no sugar either!!

One of the classic Passover foods:

Coconut macaroons

6 egg whites
1/4 tsp. salt
1/2 cup honey
2 tsp. unsweetened vanilla
2 1/2 cups unsweetened coconut

Beat egg whites and salt until stiff.  Gently fold in the honey, vanilla, and coconut.

Line muffin tin with paper cupcake liners, filling each cup 3/4 full.

Bake at 300F for 25-30 minutes, or until browned on top.

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Pecan Shortbread Cookies

2 sticks butter (1 cup), room temp
2 tsp. unsweetened vanilla
1/4 cup honey
3 1/2 cups almond flour
1 1/2 cups toasted pecans, coarsely chopped (roast pecans at 275F for 15 minutes)

In a medium mixing bowl, beat the butter, vanilla, and honey for 3 minutes.  Add the almond flour and continue beating for another minute.  Stir in pecans.

With the dough, form logs 1 1/2″ in diameter and wrap them in waxed paper.  Freeze for 30 minutes.

Preheat oven to 325F.

Unwrap and slice the dough into 3/8″ thick rounds.  Arrange rounds on a parchment paper lined baking pan.  Bake until they begin to brown around the edges, about 12-15 minutes.   Cool on the pan for 5 minutes.

These are super yummy, and one of my clients’ favorites!  My husband thinks they taste like Pecan Sandies.

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Ok, I need to throw in a savory recipe as well.  🙂  Pizza!!!   Everyone loves pizza don’t they?  Here’s a recipe I ADORE!!!  Admittedly, I was skeptical at first when I saw the almond flour, figuring the pizza would taste nutty.  However, I was pleasantly surprised it didn’t,  and so were my friends!

Pizza

1/2 cup almond flour
1 TBS. grated Parmesan cheese
1/4 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried thyme
1 tsp. olive oil
1 large egg
Tomato sauce (I make my own!)
Pizza toppings
Parmesan and cheddar cheeses

Heat the oven to 325F.  Line a cookie sheet with parchment paper and grease with olive oil.

Combine the almond flour, cheese, salt, basil, oregano, thyme, olive oil, and egg in a mixing bowl.  The dough will be the consistency of cookie batter.

Spread the dough thinly on the cookie sheet to a 6 or 8 inch diameter.

Top with tomato sauce, add toppings and cheese.

Bake for 18-20 minutes.

Normally, I double or triple, or quadruple this.  If you’d like to double or triple it, use 2 eggs.  When you quadruple, use only 3 eggs.

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There you have it!  Something to spice up your Passover, or your everyday diet.  🙂  Enjoy!!