Passover and I haven’t always been friends. There was a time when I thought about Passover approaching and my mind would be overrun by what I can’t eat. As a girl who has always loved carbs (I love you, pasta), the thought of saying “good-bye” to my beloved noodles and bread, even for eight days, caused me to have a little anxiety attack.
But as the food world has become increasingly creative to help accommodate the never-ending list of folks with food allergies, Passover has become less about what I can’t have and more about what I can have by flexing my creative foodie muscles.
The recipe below is a great example of this. I’ve made a version of these before for one of my clients who prefers gluten-free food options. I wanted to give my old recipe a new Spring season twist so I added the roasted strawberries, which are coming out in droves here in Miami. The result is a not-too-sweet but supremely delicious (and healthy) breakfast/snack treat. I hope you enjoy!
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Ingredients
3 cups roasted strawberries
2 Tbsp coconut oil
½ cup vanilla yogurt
¼ cup honey
2 eggs
1 Tbsp vanilla extract
2 ½ cups blanched almond flour
¼ tsp sea salt
½ tsp baking soda
Directions
To make the roasted strawberries:
Preheat oven to 350 degrees.
Toss 3 cups of quartered strawberries with a pinch of salt and 2 teaspoon melted coconut oil or other cooking oil that your prefer.
Spread strawberries in a single layer on a parchment lined baking sheet. Roast for 25-30 minutes or until juicy and reduced in size. Set aside to cool.
To make the muffins:
Preheat oven to 375 degrees.
Combine all the wet ingredients into a bowl and mix well with a spoon.
Add the dry muffin ingredients and mix well. Fold in the strawberries
Place cupcake liners in a baking pan, and fill the liners halfway with batter. Note: feel free to not use cupcakes liners but make certain that you are using a NON-STICK mini muffin pan. Coat the muffin tins with a healthy dose of butter or cooking spray and sprinkle each with almond flour to ensure the muffins don't stick.
Bake for about 18 minutes, or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.
Allow to cool for at least 15 minutes before serving.
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