Passover and I haven’t always been friends. There was a time when I thought about Passover approaching and my mind would be overrun by what I can’t eat. As a girl who has always loved carbs (I love you, pasta), the thought of saying “good-bye” to my beloved noodles and bread, even for eight days, caused me to have a little anxiety attack.
But as the food world has become increasingly creative to help accommodate the never-ending list of folks with food allergies, Passover has become less about what I can’t have and more about what I can have by flexing my creative foodie muscles.
The recipe below is a great example of this. I’ve made a version of these before for one of my clients who prefers gluten-free food options. I wanted to give my old recipe a new Spring season twist so I added the roasted strawberries, which are coming out in droves here in Miami. The result is a not-too-sweet but supremely delicious (and healthy) breakfast/snack treat. I hope you enjoy!
3 cups roasted strawberries
2 Tbsp coconut oil
½ cup vanilla yogurt
¼ cup honey
1 Tbsp vanilla extract
2 ½ cups blanched almond flour
¼ tsp sea salt
½ tsp baking soda
To make the roasted strawberries:
Preheat oven to 350 degrees.
Toss 3 cups of quartered strawberries with a pinch of salt and 2 teaspoon melted coconut oil or other cooking oil that your prefer.
Spread strawberries in a single layer on a parchment lined baking sheet. Roast for 25-30 minutes or until juicy and reduced in size. Set aside to cool.
To make the muffins:
Preheat oven to 375 degrees.
Combine all the wet ingredients into a bowl and mix well with a spoon.
Add the dry muffin ingredients and mix well. Fold in the strawberries
Place cupcake liners in a baking pan, and fill the liners halfway with batter. Note: feel free to not use cupcakes liners but make certain that you are using a NON-STICK mini muffin pan. Coat the muffin tins with a healthy dose of butter or cooking spray and sprinkle each with almond flour to ensure the muffins don't stick.
Bake for about 18 minutes, or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.
Allow to cool for at least 15 minutes before serving.
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Hello Nosher readers! I’m so honored to have a recipe on this lovely site. I’ve been a long-time reader of MyJewishLearning.com so am extra honored to be featured.
Now, about this recipe. Lately, I’ve been on a mad “one-pot” meal frenzy.
I’ve got several full time jobs, including one with health insurance benefits and one with hugs-and-kisses benefits, both of which take up a lot of time. When it comes to cooking for Shabbat (or any meal), I try to keep it simple. This little side dish would be perfect with some grilled lemon salmon or any baked fish, really. And, if bread crumbs are omitted or almond flour is substituted, it’s grain-free and gluten-free friendly, which also means Passover-friendly. I hope you enjoy!
1 pound cherry tomatoes, halved
1 head of cauliflower, chopped
3 cloves garlic, minced
1 Tbsp extra-virgin olive oil
1/3 cup panko bread crumbs (or almond flour if gluten-free)
2 Tbsp melted butter
2 Tbsp chopped fresh basil
1/2 cup shredded Parmesan cheese
Preheat oven to 400 degrees.
Combine the tomatoes, cauliflower, garlic and olive oil in an 9x13-inch baking dish. Season with salt and pepper. Bake, stirring occasionally, until the cauliflower are browning, about 25 - 30 minutes. After 25 - 30 minutes, you might notice that the casserole has become a bit watery.
Note: you might want to spoon out some of that moisture to help the cauliflower keep its crispness.
Combine the panko breadcumbs and the butter, then sprinkle over the tomatoes. Next, sprinkle the Parmesan over the casserole. Broil for 30 - 45 seconds, then sprinkle the basil over the top. Serve.