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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