During Passover, we do not eat leavened food. The bright side is, it is a great time to stock up on gluten free products for the rest of the year.
In my community there is actually a gluten free Gemach after Passover. People donate their gluten free Passover products to give to others who are basically eating Passover food all year round. It is our favorite time to stock up.
One of the culinary challenges of Passover is baking desserts without sacrificing taste and texture.
Growing up, Passover desserts consisted primarily of the ubiquitous Passover sponge cake, closely followed by chocolate or fruit compote. No matter how much effort went into the dessert, after Passover, no one would eat it.
Over the years, one of my culinary goals was to make Passover desserts that even after Passover, people would want to eat.
So far, my flourless chocolate cake is the familial favorite. That was one of the first recipes I posted.
This year, with all the changes taking place, I was even more time challenged. So, I did not have time to make a flourless chocolate cake.
Instead, I made these brownies. I think that this was even more well received. It has been virtually all eaten. I may even have to make more!
1 1/2 cups oil
3 cups sugar
1 tablespoon vanilla
1 cup ground nuts (or matza meal, if gluten is not a problem and nuts are)
1 cup potato or tapioca starch (I like tapioca more)
1 cup cocoa
1 teaspoon salt
1 teaspoon baking powder
Officially, the recipe is: stir oil, sugar and vanilla together. Add eggs and blend well. Stir in matzah meal /ground nuts, potato/tapioca starch cocoa, baking powder and salt.
Since I am time challenged, I put all the ingredients in a bowl and mixed everything until blended with a hand held mixer.
Bake in 350*F oven in 13X9X2 pan for 60 minutes, or until done.Virtually nothing is left!
The greatest compliment I received was, “this tastes as good as regular brownies.” High praise indeed!