Paleo & Passover (the 2 P’s)

Hi my name is Joan Menkes and I am Sarah Servold’s mother- lucky Sarah :).  I feel that I have a pretty healthy diet, but my husband and I do not eat Paleo unless we are visiting my daughter and son-in-law. When I learned about Paleo baked goods I realized they would be kosher for Passover. For those of you who aren't familiar, during the Jewish holiday of Passover no flour products are consumed.  When the Jews had to leave Egypt immediately there was no time to allow the bread to rise.   So, since no flour is used in Paleo baked goods, the following recipes can be used for Passover! Almond flour & coconut flour can be used for Passover even though I was not able to find them specifically marked kosher for Passover. The brand I used was Bob’s Red Mill.  It can be found in health food stores & most grocery chains in the health food isle. I also researched on the internet about using baking soda and baking powder for Passover.  I found an article in the New York Times quoting a Rabbi that said baking soda and baking powder could be used.   If you have a concern about this just use the recipes with baking soda in them which is just sodium bicarbonate. Side note - Gefen baking powder and vanilla extract can be bought kosher for Passover. So in honor of the two P's (Paleo and Passover), I got a few recipes from http://paleogrubs.com. Please feel free to share them with your Jewish friends, even if they aren't Paleo!

BLUEBERRY MUFFINS

 

Yields 12 muffins Ingredients

  • 2 1/2 cups almond flour
  • 1 Tablespoon coconut flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 Tablespoon vanilla
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup almond milk
  • 2 eggs
  • 1 cup fresh or frozen blueberries
  • 2-3 Tablespoons cinnamon

Instructions

  1. Preheat oven to 350. Lightly oil a 12 count muffin tin with coconut oil.
  2. In a mixing bowl combine almond flour, coconut flour, salt, and baking soda and stir to combine.
  3. Pour in coconut oil, eggs, maple syrup, almond milk, and vanilla; mix well with a electric mixer.
  4. Fold in blueberries and add cinnamon.
  5. Distribute into muffin tin. Sprinkle with additional cinnamon.
  6. Bake for 22-25 minutes. Allow to cool and enjoy!

ZUCCHINI CHOCOLATE MUFFINS

 

Ingredients

  • 1/4 cup unsalted butter, melted and cooled
  • 4 large eggs
  • 1/4 cup honey
  • 1/4 cup almond milk
  • 1 teaspoon vanilla
  • 1/4 cup plus 1 tablespoon coconut flour
  • 1 tablespoon tapioca starch
  • 1/2 cup almond flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup grated zucchini (1 small to medium zucchini)
  • 3.5 ounces dark chocolate, chopped, divided

Instructions

  1. Preheat the oven to 350 and line a muffin pan with paper liners.
  2. In a large bowl, whisk together the butter and eggs for a minute or so.  Add the honey, almond milk, and vanilla and whisk to combine well.  In a separate bowl, sift together the flours, cocoa, baking powder, and salt.  Add the dry ingredients to the large bowl and mix well.  Fold in the zucchini and the chocolate chunks.  Spoon the batter into the prepared muffin cups.
  3. Bake for 25-30 minutes, or until a toothpick comes out clean and the top springs back when you poke it.  Let cool for five to ten minutes in the pan, then transfer to a rack to cool completely.

BANANA CAKE

 

Ingredients

  • 3 brown bananas, mashed
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ½ cup almond butter (or other nut/seed butter)
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • pinch of salt

For the toppings

  • 4 tablespoons (1/4 cup) grass fed butter, at room temperature
  • 2 tablespoons coconut sugar
  • 2 tablespoons almond flour
  • 1 teaspoon cinnamon
  • ¼ cup pecans, crushed
Instructions
  1. Preheat oven to 350 degrees. Grease an 8.5×4.5 inch baking dish with coconut oil then line the middle with parchment paper. It will make it easier to remove from the pan without it coming apart.
  2. In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter.
  3. Then add coconut flour, baking soda, baking powder, cinnamon and salt and mix well.
  4. Pour batter into baking dish. Place on a baking sheet.
  5. In a small bowl, add butter, coconut sugar, almond flour, cinnamon, and pecans. Use your hands to mix the toppings together.
  6. Place chunks of the toppings all around the top of the banana bread mixture.
  7. Place in oven to bake for 50 minutes.
  8. Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.
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