Coming downstairs to a plastic- and foil-covered kitchen in the week before Pesach was a favorite for me as girl. It meant that the tedious cleaning was over and the fun could start. Since my mother worked, I’d have free reign of the kitchen all morning to bake to my heart’s content and turn out cakes and cookies galore. The only challenge was having all the dishes washed up before she came home. It was always a toss-up between making the tried-and-true recipes or trying something new. To bridge the gap, I learned to modify chometzdig recipes and make them Pesachdig. This way I enlarged my Pesach repertoire without moving too far out of my comfort zone. In general this process works best with recipes that have proportionately less flour. The following is one of my converted recipes. Enjoy! A Cooks Compete winner by Shifra Fried.
Gluten Free Pecan Chocolate Chip Blondies
- Cooking and Prep: 45 m
- Serves: 12
Prepare Chocolate Chip Bars
Cream the oil, pecan butter, sugars, egg, and extract.
Add the water, potato starch, baking soda, and salt.
Fold in half of the chocolate chips.
Bake in 9- x 13-inch (20- x 30-centimeter) pan at 350 degrees Fahrenheit (180 degrees Celsius) for 20–25 minutes.
Remove from oven and immediately sprinkle the remaining chips on top of cake. Cover with a cookie sheet and let sit several minutes until the chocolate is melted.
Spread the melted chips evenly over cake with a spatula and sprinkle with chopped nuts
To make pecan butter, blend one cup of pecan pieces in a food processor with S blade on high speed until the nuts are well ground. With machine still running, drizzle in one scant teaspoon of oil and then add two teaspoons honey.
Different nut butters may vary in consistency. Feel free to play with the amount to achieve a taste and consistency that you are satisfied with. Match to the nuts you sprinkle.
To make a gebrochts version use 1/2 cup potato starch and 3/4 cup cake meal. Add 1/2 teaspoon baking powder as well.