Pesach Tips and Snacks

LIGHT AND HEALTHY PESACH SNACKS:

REFINED SUGAR FREE. POTATO STARCH FREE.

MADE WITH ALMOND FLOUR AND REFINED SUGAR SUBS.

Pesach Crackers

Legit hit the spot, protein packed, crispy crackers to snack on over Pesach! 

As a wholesome, filling snack enjoy a handful with a fruit or veggies or spread some cheese/ avocado on top.

Just 3 ingredients:

1 egg

1 3/4 cup almond flour 

1/2 tsp salt 

(Coconut sugar to sprinkle on top if you'd like a sweet version) 

Directions: 

Mix ingredients till dough forms. Place the dough on a piece of parchment paper and then place another piece on top. Roll dough with a rolling pin on top of paper into a rectangle approx 1/2 inch thick. Take off the paper after the dough is rolled. You can cut off edges to make it a rectangle. Cut the cracker dough into smaller rectangles, prick with a fork, place on lined baking sheet. (Here's where you sprinkle coconut sugar for a sweeter version or sprinkle some more salt for a saltier cracker if desired. Plain is awesome too.) 

Bake at 350 for approx 10 min. 

Pesach Cookies

Vanilla and Chocolate Macaroons

 Ingredients:

1 1/2 cups almond flour 

3/4 cup maple syrup 

3/4 cup shredded coconut 

3 egg whites 

Pinch salt *1/4 cup Cocoa + less than 1/4 cup more maple for chocolate version 

Directions:

Beat egg whites till stiff peaks form. Slowly add the maple syrup and mix till just combined. Fold in almond flour, coconut & salt. Add the Cocoa + maple for Chocolate version. *This makes approx 2 dozen cookies (you can also split the dough in half and do half vanilla, half choc - halving the amount of Cocoa ) 

Spoon 1 tablespoon size cookies on baking sheet. Bake at 350 for 15-20 min till slightly golden. Cool on racks and enjoy over Pesach.

Love Me Tender Choc Chip Cookies:

Ingredients:

2 tablespoons oil

3 tablespoons honey

1 egg

1 tsp vanilla extract 

2 cups almond flour

1/2 tsp baking soda 

1/2 cup choc chips 

Directions:

Mix all ingredients and spoon out 1/2 tablespoon size balls. Bake at 350 till golden brown, 8-10 min. 

Pesach Cakes

Pesach Brownies

Delightfully Soft Brownies: 

Enjoy them with a coffee & you won't believe it's Pesach! 

Ingredients: 

3/4 cup almond flour 

1/2 cup maple syrup 

1/2 cup chopped walnuts (optional)

2 eggs

5 tablespoons cocoa powder

1/4 cup oil

1 teaspoon vanilla 

Mix all ingredients in a bowl and spread into an 8 inch square baking dish 

Bake at 350 for approx 30 min till edges of brownies begin to pull from side of dish. Let brownies cool slightly before slicing. 

Blondie Brownies

 Ingredients: 

2 cups almond butter 

1/2 cup apple sauce 

3/4 cup almond flour 

1 tbsp baking soda 

1 cup coconut sugar

Just under 1/4 cup almond milk 

1/2 cup choc chips 

Directions: 

Line a 9 by 13 pan with a baking sheet. 

Mix together all ingredients to form a batter. Smooth batter in pan. Add some more choc chips on top if desired and press in. Bake at 350 for 15-20 min. They'll look under done but take them out and let them cool for an hour. Cut into squares and share the love!

Pesach Marble Cake

Delicious and moist! Adapted from Elana's pantry

Ingredients:

2 1/2 cups almond flour

pinch salt

1 tsp baking powder

1/2 cup oil

1/2 cup honey

3 eggs

1/2 cup dark chocolate or chocolate chips melted

Directions:

Mix eggs, oil and honey in a bowl with hand beater or a fork. Add almond flour, baking powder and salt. Mix till all combined. Melt chocolate and add it to 2/3 cup of the batter. Mix till batter and chocolate is all combined. Place the white batter in a 9 inch round pan. Place tablespoons of the chocolate batter on top and then use a knife to make swirls. Bake at 350 for 30 min till lightly golden on the outside and fork comes out clean. 

Pesach Banana Loaf

Wish you could turn back time to the good old days? You'll get that feeling when you bake MAMA'S PESACH BANANA LOAF and it tastes like heaven! 

Ingredients:

2 cups almond flour

1 teaspoon baking soda 

2 eggs

1/2 cup honey

1/4 cup yogurt 

2-3 ripe bananas 

1 tsp vanilla extract 

1/4 cup chopped walnuts OR 1/4 cup chocolate chips. 

Mash the bananas and mix with the wet ingredients in a bowl. Add dry ingredients until combined. Fold in chopped walnuts or choc chips. Pour the batter into loaf pan and bake for approx 40-50 min on 350 until center is firm. Allow to cool. Slice and enjoy as a delicious breakfast treat! *Dairy

Skinny Love Almond Cake (oil free)

Pour on a little melted honey (2 Tblsp) over the cake when baked and sprinkle with toasted slivered almonds.

 

Ingredients: 

1 3/4 cup almond flour 

4 eggs (yolks & whites separated)

1/2 cup honey 

1 tsp vanilla extract 

1/2 tsp baking soda 

Pinch salt 

2-3 drops lemon juice from 1 lemon 

 

Directions:

Grease 9 inch spring form pan. In a bowl mix with a fork egg yolks, honey, vanilla, baking soda, salt until well combined. Add almond flour and mix till combined. 

Beat in a mixer with whisk attachment the  egg whites at low speed, add lemon juice and beat till soft peaks form. 

Fold egg white mixture into almond flour batter. Scrape batter into pan & bake at 350 for 25 min, test with a fork to make sure it's solid in middle. 

*tip- adding lemon juice whilst beating egg whites helps stabilize the foam. 

Pesach Tart

Pear Caramel Tart: the base can be used for any pie or tart!

Pear Caramel Tart:

Tart:

1 cup almond flour

3/4 cup shredded coconut

1/4 cup oil 

3 tbsp maple syrup 

Pinch salt 

1 pear thinly sliced 

Coconut sugar (to sprinkle) 

Caramel sauce:

1 cup dates

1 cup almond milk 

1-2 tbsp maple syrup (optional for more caramel flavor) 

Directions:

Mix almond flour, coconut, oil and maple syrup, salt till all combined. Press into a 9-10 inch Tart or pie dish. Arrange sliced pear on the dough. Sprinkle with coconut sugar. Bake uncovered at 350 for approx 15-20 min, till pears are soft and tart is golden.

Sauce- just blend dates (if firm, soak them in hot water for a few min)  and almond milk (you could sub milk with warm water) till silky and smooth. You can spread the sauce on cakes or even make it thinner adding more almond milk/water and then drizzle over ice cream or any of your desserts!

Pesach Crumble

Revive with Rivkah Pesach Crumble

 

6-8 plums or peaches or apples peeled and sliced.

Crumble ingredients:

1 1/2 cups almond flour 

3 tbsp oil

3 tbsp pure maple syrup 

1 tsp vanilla extract 

Pinch salt 

Place sliced fruit in a round pie or square dish. Mix the rest of the ingredients till crumby yet moist mixture forms. Sprinkle topping over fruit. Bake at 350 degrees for 35-40 min.

Coconutty Date Slice

Ingredients: 

1 cup dates

1/2 cup shredded coconut 

3 tbsp almond butter

1 cup almonds 

2 tbs cocoa 

2 tbsp water

Extra shredded  coconut to sprinkle on top 

Directions:

Place all ingredients in a food processor and blend till all combined. Press evenly into lined Pyrex dish (approx 9 by 7) sprinkle with extra coconut. Place in freezer till set and slice. Can be stored in the freezer. 

Pesach Pancakes

The batter has just 3 ingredients!

2 ripe bananas mashed 
2 eggs
6 tbsp almond flour 
Optional Fillings- chocolate chips or chopped mango.
Directions:
Mix eggs banana and almond flour. Add chocolate chips or sliced mango in the mix if desired. Fry one heaping tablespoons full on both sides and enjoy! 
Makes 12 pancakes. 

Pesach Muffins

Vegan Banana Muffins

3 bananas (ripe) 

1 cup almond flour

3 tbsp oil 

2 tbsp maple syrup

1 tsp baking powder 

1/2 tsp baking soda 

1/2 cup chocolate chips/fruit if desired.

Directions:

Mash bananas, add the rest of the ingredients. Pour into muffin holders. Bake at 350 for approx 20 min till fork comes out clean. Makes 10 muffins. 

Pear Muffins

You can replace the pears and pear sauce with apples. You can also skip the chopped pears if desired!

Ingredients:

1 cup almond flour 

1/4 cup coconut flour 

3/4 cup coconut sugar 

1 tsp baking powder 

1/2 tsp baking soda 

Pinch salt 

3 eggs

1/2 cup canned coconut milk (thick part)

2 tbsp oil

1/3 cup pear/Apple sauce 

1 cup chopped pears

ground coconut flakes (optional) 

Directions:

Mix eggs, coconut milk and oil till smooth. Add coconut sugar, baking powder, salt and flours- mix till all combined. Add pear pure and mix then gently fold in pear pieces. Spoon batter into muffin holders, sprinkle with coconut flakes if desired and bake at 350 for approx 20 min till cake tester comes out clean. 

Brighter Than Sunshine Muffins😎💜

 

You can top these moist muffins with yogurt and fruit or add some choc chips in the mix. 

 

Ingredients:

1 cup almond flour

1/2 tsp baking soda 

3 eggs 

1/4 cup almond milk or regular milk 

2 tablespoons honey 

1 teaspoon lemon juice

Mix all ingredients with a fork until well combined. Spoon into paper muffin liners.

Bake at 350 for about 15 min or until golden brown on top.

Pesach Sorbet

Creamy Coconut Mango

The perfect light & cleansing dessert for your Pesach meals or any time! 

2 cups thick coconut milk (we made our own with 3 whole coconuts but you can buy too 🙂 4 cups frozen mango (approx 4 mangos)

1 frozen banana 

1/2 cup maple syrup 

2 tsp vanilla extract 

1 freshly squeezed orange 

Blend in food processor, freeze & voila! 

Drizzle with toasted coconut yummmm 

Pesach Pizza

Made with almond flour and some added coconut flour, the base is a thin, crispy, tasty gluten free dough. The more veggies you add, the more flavorful it will be! You can also make a meat tomato pizza with this dough, or dairy free with just tomato sauce and roasted vegetables or plain old tomato sauce and cheese- hits the spot for all!

Ingredients:
3 eggs
2 tbsp oil 
2 cups almond flour 
2 tbsp coconut flour
1/2 tsp baking powder

pinch salt 
Directions:
Mix eggs and soil. Add flours, baking powder and salt till dough forms. Transfer dough to greased parchment paper. Brush the top of dough with oil and place another sheet of parchment paper on top of the dough. Roll the dough on top of parchment paper into approx 1/4 inch round or rectangular pizza shape forms on a pizza or rectangular pan. Bake at 350 for 10 min till there are golden crispy edges. Take out of oven and cool for a few minutes. Layer blended roasted tomatoes (tomato sauce), shredded cheese, roasted veggies. Here we have, roasted zuccini, butternut, peppers and fresh pineapple pieces. Place back in the oven till cheese is melted. Store in fridge for up to 4 days.

Pesach side dish

Purple cabbage with sliced pears

Sauté one large sliced onion in some oil till soft. Add sliced red cabbage till slightly soft. Add salt, fresh lemon, a little maple syrup or honey. Add sliced pears or apples and sauté a few minutes longer till cabbage and pears are slightly soft.   

Pesach Salad

Salad with mango dressing

Adding slices of avocado to your salad mix makes this dressing deliciously creamy. You can use this dressing with other salad combinations too; featured here: Romaine lettuce, cucumbers, peppers, avocado, red onion & toasted slivered almonds.

MANGO DRESSING:

 1 ripe mango

1 lemon juiced

1/4 cup oil 

Pinch salt 

Blend in food processor till creamy & store in glass jar.

A few more combo ideas: 

-Romaine, avocado, sliced pears, slivered almonds. 

-Add grilled slices of chicken to the veggie mix. 

Romaine Orange Beet Salad

Pretty and delicious combo!

Ingredients:

Romaine lettuce 

Oranges sliced 

Roasted Beets slices 

Feta cheese/avocado sliced 

Walnut pieces 

Dressing:

1/4 cup oil 

1 lime/lemon freshly squeezed 

2 tbsp red wine

1-2 tbs Honey 

Pinch salt 

Pesach Smoothie

Morning Green Smoothie

Ingredients:

1/2 romaine lettuce

1 pear 

1 apple 

1/2 lemon 

1/2 avocado 

1 banana 

2 cups water 

Ice 

Serves 2-4 people

Creamsicle smoothie

Perfect smoothie to rejuvinate on Pesach. The combination of the oranges, frozen banana, yogurt and almond milk makes this smoothie taste just like the real deal creamsicle plus you get the added bonus of calcium vitamins and minerals!

Creamsicle smoothie:
2 oranges peeled
2 small-med frozen bananas
1/2 cup yogurt
1/2 cup almond milk
2 tsp vanilla extract 

Blend 

Serves 2-3 people

Chocolate treats

Buy less chocolate bars this year and enjoy this healthy simple easy version!

You can doubel this recipe for a 9 by 13/ cookie sheet size pan.

Ingredients:

3 tbsp oil 

4 tbsp almond butter 

4 tbsp cocoa powder 

2 tbsp honey or maple syrup

1/2 cup slivered almonds 

Directions:

Melt all ingredients in a pot except slivered almonds. Add the almonds once all is melted. Transfer to a lined oblong or square pan. Freeze and enjoy frozen (will melt otherwise). 

©2019 BY RIVKAH KRINSKY