Pashut means simple in Hebrew. Passover evokes a time of difficulty for those preparing the meals, different utensils, different food products, but it doesn't have to be so complicated--it can be made more pashut. The massive variety of packaged and frozen Passover products in stores nowadays truly has made my life simpler at this time of year.
A classic feature in our Passover preparations are Manischewitz products. I recall the ubiquitous orange and green boxed products coming into our home every year at this time. The new gluten free products Manischewitz has for Passover this year are nothing like my Mama's macaroons. They have gluten free cake mixes, red velvet macaroons, gluten free matzo style squares (not actually ok for hamotzi--only oat matzo is), almond butter and Magic Max gluten free cereal, to name a few. Passover certainly is the best time of year to be gluten free. So stock up on some nifty new treats and enjoy the holiday.
Note: Make sure all ingredients used in the recipes below are both gluten free and specifically marked kosher for Passover.
When I discovered kosher for Passover almond butter, I immediately thought about making a favorite recipe that normally uses peanut butter, buckeyes, with almond butter. Buckeye's are a specialty of Ohio, the "Buckeye" state, and resemble the seeds of the eponymous tree.
1/2 cup butter or margarine, softened
2 cups almond butter
1 lb. (3 3/4 cups) confectioners' sugar
6 ounces semi-sweet chocolate chips, melted and cooled about 15 minutes
Beat together butter and almond butter until light and fluffy. Add confectioners' sugar gradually, beating until blended.(Mixture will be crumbly).
Shape into 1 1/4-inch balls. Insert toothpicks into balls and dip halfway into melted chocolate. Place on a cookie sheet lined with wax paper. Chill until firm.
Makes about 4 dozen balls.
After buying the very popular and very expensive (about $7-$8 for an appetizer sized plate pizza) frozen Passover pizza one year , I decided to experiment with my own year round favorite recipe.Using tapioca and potato starch I came up with a crust very close to the store bought one, but much cheaper. You can make the crusts ahead and freeze untopped or top with sauce and unmelted cheese, then pop in the oven and cook as normal for a really convenient passover meal.
Here is Colette Martin's "formula" for making store bought cake mix without eggs or dairy. I have been successful trying it with year round gluten free mixes, but have not yet tried it with passover mixes...but I have high hopes!
In the mix substitute:
- An equal amount of melted margarine for butter.
- For every 2 eggs, 1/2 cup unsweetened applesauce (I've found baby food works well too...pear, apple or squash flavors), and 1 tsp. baking powder.
- For buttermilk, milk or yogurt, equal amount kosher for Passover almond milk, coconut milk, or water.
- Vanilla extract, same amount or 1 Tbsp. vanilla sugar for every 1/4 tsp. vanilla extract.
- Bake according to package directions, but it may be moister in the middle and require additional baking time; check every 5 minutes of additional baking time.
Note not all recipes in the kosher link-up below are gluten free: