80 | APRIL 14 • 2022 

BAKED FLOURLESS 
BANANA PAN

Ingredients
3 large eggs
3 Tbsp. vegetable oil
3 or 4 medium ripe bananas, no peels, 
mashed
½ cup white sugar
2 cups ground almond flour (made in a 
shopping store)
½ tsp. salt
1 tsp. baking soda (if permissible by many)

Directions
Preheat your oven to 350°F. Line a 
loaf pan — about 8-inches — with 
parchment over all ends of the pan.
Combine together the eggs, oil and 
whisk well. Add in the mashed banan-
as and sugar.
Mix well with the almond flour, salt 
and baking soda. (Choose to make by 
hand with a whisker or electric mixer). 
Add to pan. Gently tap the pan on the 
countertop to evenly distribute the 
batter.
Use a spatula in the loaf pan to add 
the banana to the top.
Bake for 30-35 minutes if needed 
to bake well.
Cool the bread until hot and 
remove from the loaf pan. Makes 8 or 
more servings.

PESACH CREAM PUFFS

Ingredients
1 cup water
½ cup (1 stick) butter or margarine, cut 
into pieces 
2 tablespoons sugar
½ tsp. salt
1 cup matzah cake flour or cake meal 
4 large eggs

Directions
Preheat oven to 400°F. Line a baking 
sheet with parchment paper or non-
stick cooking spray and set aside.
Combine water, margarine, sugar 
and salt in medium saucepan over 
medium-high heat. Bring to a boil. 
Add cake meal and stir with wooden 
spoon until the mixture pulls away 
from the pan and is very thick and 
smooth, about 1 minute. Remove 
from heat and transfer the mixture 
to a medium bowl. Mix in eggs, one-

at-a-time, beat until smooth after 
each egg. Use a spoon to form 8 
–12 mounds on the prepared baking 
sheet.
Bake for 15 minutes, turn the trays 
around and bake another 20-30 
minutes, until puffed and firm to the 
touch. Remove from the oven and 
pierce the pastry with a sharp knife 
(this allows the steam to escape). Can 
be made up to a week ahead and 
frozen until ready to eat and reheated 
into a 375ºF oven to re-crisp.
Split the puffs in half horizontal-
ly and fill with ice cream, sorbet, 
fresh fruit, whipped cream or filling 
of choice. Makes 8-12 cream puffs, 
depending on the size. 

MY FAVORITE FOREVER 
MANDELBREAD
Ingredients 
1 cup vegetable oil
2 cups sugar
4 large eggs
½ tsp. salt
2¾ cups matzah cake meal
1 cup finely chopped pecans or walnuts
Juice of ½ orange
Juice of ½ lemon
Topping:
1 tsp. cinnamon mixed with 3 Tbsp. sugar, 
or more if needed

Directions
Preheat oven to 325ºF. In a medium 
bowl, combine the sugar and beat 
until smooth. With the motor running, 
add remaining ingredients and beat 
until the batter is thick and smooth. 
Allow the batter to rest 20 min-
utes before dividing dough on an 
ungreased baking sheet and shaping 
it into two 2-inch wide slightly flat-
tened logs (allow enough room for 
these logs to spread when baked). 
Sprinkle the tops of the logs with 
cinnamon and sugar mixture. 
Bake the mandelbread for 35 to 
40 minutes, until lightly browned. 
Remove from oven and cool for 10 
minutes before slicing the loaves into 
½-inch slices. 
Place the slices back on the bak-
ing sheet, cut sides down, sprinkle 
with more cinnamon and sugar 
and bake for 10 to 15 minutes more 
until the mandelbread is crispy and 
browned to your liking. Makes about 
36 slices. 

FLUFFY MATZAH MEAL PANCAKES 
WITH FRESH STRAWBERRY COMPOTE
Feel free to add toasted chopped nuts, blue-
berries or even a bit of “charoset” to this 
recipe, which produces a fluffier, less-filling 
pancake. 

Ingredients 
Compote:
3 cups fresh strawberries, sliced
1/3 cup sugar

Pancakes:
3 large eggs, separated
½ tsp. salt
1 Tbsp. sugar
½ cup milk, water or orange juice
¾ cup matzah meal
Vegetable oil for frying

Directions
Prepare the compote: Combine the strawber-
ries with sugar in a medium bowl and toss well 
with your hands to coat. Cook over medium 
heat for about 6 minutes Allow to stand at 

room temperature for 1 hour or more. Set aside. 
Make the pancakes: Place egg yolks in a 
medium bowl and whisk well. Add salt, sugar 
and milk or juice and whisk well. Use a spoon 
to stir in the matzah meal. Let the batter sit for 
20 minutes before beginning the next step.
Beat the egg whites until stiff, but not dry, 
and use a rubber spatula to fold into the 
matzah mixture.
Heat about ¼ of oil (or less if your skillet is 
small or very good nonstick) in a large non-
stick skillet over medium-high heat until very 
hot. Make a “test” pancake by dropping a 
tablespoonful of the mixture into the hot oil, 
using the back of the spoon to shape into a 
circle. Repeat until you fill the pan. Cook until 
lightly browned and turn over to cook on the 
other side. Remove the pancakes to a plate (or 
baking sheet to keep warm in a 200°F. oven) 
Repeat with all the batter. 

FOOD

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