Are you tired of this stuff yet? Hope not! A few more days of Passover eating to go, then it’s back to muffins and cookies and cereal.
So far, Passover hasn’t been that bad. For me, getting past breakfast is the hard part, and lunch and dinner aren’t a big deal. It’s good to change things up once in a while to get out of food habits. I have eaten all my meals in the house, but the weekends are usually tougher. Not sure of our plans this weekend. It ends Monday night.
Today I have three recipes to share, one is new, two are twists on ones I know and love. All are made in the food processor for easy cleanup.
Maple Cinnamon Almond Butter
First up is homemade almond butter. Peanuts are a no-no for Passover because they are from the bean family, but almonds are ok. I actually didn’t know that until this year. I have wanted to make peanut butter for a few months ever since I saw many great looking ones on Ashley’s blog, and Passover was the time to try.
Making peanut butter (I use that term to mean any nut butter) looked pretty simple. It’s few ingredients, and you whirl away in the food processor for a long time, like 15 minutes. That’s a real long time when usually things are ready in seconds.
My final picture is the one above, and the texture never got quite right. It was very crumbly and I kept adding water and oil, but it wouldn’t come together in a smooth texture. Any ideas? I followed her recipe to the T.
Ingredients:
- 1 C raw almonds
- 2.5 T maple syrup
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2T oil (she called for 1/2 T, but I streamed in quite a bit more olive oil and water)
Instructions:
- Preheat your oven to 325*
- Pour the almonds on a pan or in a baking dish and mix with the maple syrup.
- Roast for 15min, stirring 3 times.
- Let them cool for 5 minutes.
- Process and let it go until it’s buttery ~15min. Scrape down the bowl as needed (I did this part a lot).
- Add in the salt + cinnamon after 12ish minutes and process again until smooth + buttery.
(this was after a few minutes)
(This was after more minutes, it was about as “together” as it came.)
Final product, served with matzo crackers called Tam Tams. It was not easy to spread. What did I do wrong?
Herby Hummus
I had much more success with this recipe because I make it every week. It really is my favorite hummus of all time. I do realize this looks like tuna salad and I’m not sure why. It’s hummus with parsley.
We had parsley left over from Passover seder so I added it to the hummus for a little greenery. I used this recipe exactly. If you want a runnier hummus, add more water.
I talk about hummus a lot, you know I use it with everything.
Cherry Pie Bites
Next up are cherry nut balls. These are like homemade Larabars, and I keep variations of flavors in my freezer always. Especially for this week when grabbing a nibble of something is off limits, these are great. When I wake up at 5:32 a.m. for a 6 a.m. exercise class, I usually grab a handful of cereal to chug some water. Now I’ve been grabbing a bite of these. With simple ingredients in a bite size, these are great for little hold you over snacks.
Another one I made recently (not kosher for Passover) are cookie dough flavor. They are awesome if you’re looking for another one. I also like the Cocoa Nut Balls. I really do have a lot of these in my freezer always.
Ingredients:
- 1/2 C almonds
- 1/4 C dates, pitted
- 1/4 C dried cherries or craisins
- 1/4 tsp sea salt
- 1 T water
Instructions:
- Pulse everything but water together until it turns into tiny bits. Add water and pulse again to come together.
- Form into small balls, press down if you want a flatter cookie shape. Refrigerate or freeze.
What are you doing this weekend? Happy Easter if you’re celebrating!
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