Passover is next week and as Hebrews it is often hard to carry out newly learned traditions without the confusion of Judaic Mishnah (Talmudic Jewish oral law).
This post was inspired by conversations I was having with my Hebrew sisters about Passover preparation. As far as what constitutes leaven, it’s safe to say yeast is a no, baking soda/powder is a no, and possibly distilled vinegar (further research required). So I’m tossing anything that has these things in them. I am not certain whether wheat, oats, and barley are included. So seek Yahuah’s guidance. Admittedly, as a newer observer it was quite daunting to think of what we couldn’t eat. So with that fellow Hebrews, I had to refocus. Not on what we couldn’t eat, but what we could.
We have four children. One of which is a carbivore (I made that up. If you see it anywhere else, I want royalties. Lol). The point is, he loves bread. Our desire is for the children to learn their culture by serving Yahuah and look back on our feast days as a delight. So that said, in preparation for Passover, in addition to reading and discussing Exodus, and doing Passover related crafts, we discussed what we COULD eat! And that got everyone excited! We like the idea of chicken fajitas and lettuce wraps but those are really for the big kids in the house (me and my husband). Kids like sweets! Well, mine do anyway. So there are definitely two we are going to make. The first is a flourless and dairy free brownie and the other is a Chocolate Caramel Matza bark. Sorry so long, I’ll get to the yummies.
The first is a recipe from Arman Liew, the author of Clean Sweets. He has a bunch of delicious looking recipes. However this is the only one I’ve tried from him and it didn’t disappoint. I deviated from the original recipe slightly but not much. I added about a tablespoon and a half of raw sugar to the ‘dough’, added chocolate chips to the dough, and I used regular cocoa powder instead of dark. It’s listed as 3 ingredient brownies but if you frost them, which you should, it’s actually 5. Sweet potato, almond butter, cocoa powder, chocolate chips and coconut milk. 6 if you add raw sugar like I did. I have pretty picky eaters when it comes to dessert and they are still asking for them. Not only are they Passover approved they are healthy enough for breakfast. Here is the link to the recipe on his blog. Please comment below if you’ve tried it and tell me what you think.
The next recipe is commonly referred to as Matza Crack. I don’t much care for the term. I’m an 80s baby and Crack will always be whack. That said, after I made it several times for Passover last year, I totally get how the name came to be, it’s super addictive! It’s so decadent I only make it for Passover. It’s that dangerous. You will literally be lurking through the darkness in your pjs trying to eat some of this stuff. Ask me how I know? Anyway, this recipe is simple too. I couldn’t find the one I used last year and most others I found added steps that weren’t necessary in addition to Judaic Mishnah which started to steal the joy and replace it with anxiety for me. However, this one by Tastemade is pretty close. I didn’t use water or nuts. Only 5 ingredients. Matza, butter (though this year I’m going to try using earth balance), brown sugar, semi-sweet chocolate chips, and pink Himalayan sea salt. Here is a link to the recipe. I’ll post pics of my Matza after I make it and let you know how butter alternative worked out.
Here are a few other ideas for snacks that satisfy a sweet tooth that the whole family can enjoy:
- Simply Balanced fruit snacks (no gelatin)
- Outshine Fruit ices or homemade ices
- Strawberries with whipped cream
- Caramel Rice cakes w peanut butter and bananas
- Nuts and dried fruit
Enjoy the rest of your Passover preparations, Be blessed and Shalom.
UPDATE: So I made the matza using the non-dairy butter replacement and while the kids still enjoyed it, I detected a slight burnt flavor. I believe it’s because the non-dairy butter may not do as well at high temperatures which is needed to turn the sugar butter mixture into caramel. So if we make it again I would use real butter.
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