I’m sure that phrase has been used in a lot of places by now. But with the gluten-free trend upon us, there are so many amazing dessert recipes for Passover that don’t taste like cement. Moreover, they are actually healthy for you since they use ingredients like nuts and fruits. We should make these recipes all year round. Here are a few dessert recipes that guarantee to delight your family.
Nut Butter Bread
When I saw this simple recipe I just had to try it out, after all, I just bought myself a hugely discounted new Passover Food Processor. It is so simple with only 4 ingredients. I made it today and its already been devoured. I found this recipe on Grain Free Foodies.
This bread is soft like a quickbread but as fluffy as a cake. I can’t believe there’s no flour in here!
1 cup nut butter (I used almond butter. You can easily make your own almond butter by grounding it on high in a food processor with sharp blades)
1/4 cup honey (i doubled the hone to make it sweet like cake for my kids0
1/2 tsp baking soda
Pinch of salt
1 T vinegar or lemon juice
Combine all ingredients except for the vinegar and mix well (this usually requires an electric mixer for me). Add the vinegar or
lemon juice and mix well, then pour into a greased loaf pan.
Bake about 40 minutes in a 350 degree oven. It is done when a knife or toothpick comes out clean.
Add cinnamon and whatever other spices you like, such as nutmeg or ground cloves or vanilla extract.
Chocolate Chip Miracle Bars
These are almost as good as blondies, I doubt my kids even know the difference. With all the almonds in these recipes they are really quite healthy, much healthier than the chometz versions! I found this recipe on The Kosher Eye.
Just four ingredients – that is all you need to make these easy, tasty treats. Great for Passover and all year round.
2 cups ground almonds
1 cup brown sugar
1 cup chocolate chips
Preheat oven to 375; Grease a 9×13 pan.
Mix ingredients together and spread in pan with spatula. Batter will be thick but do not add water. Just mix it well.
Bake for 23 minutes
Strawberry – Rhubarb Compot
Nothing could be easier or tastier than this dish. It is my husband and my in-laws’ absolute favorite dessert. I make it tart but if you want it to be sweeter just add more sugar. This is great year-round and is a nice light refreshing dessert after a heavy Passover yontif meal, like the seder.
1 bag frozen strawberries
1 bag frozen rhubarb (or 2 bags of strawberries/rhubarb mixed)
1/2 cup sugar (for sweeter add another 1/2 cup)
1 cup water
Pour all ingredients into a medium size pot, heat until simmering. Let it simmer covered for 40 minutes. Let cool and pour into containers and refrigerate. Serve cold. This also drizzles nicely over any cakes or brownies to dress it up.