Every year, I find myself wondering how Passover goes by so quickly. This year is no different, as the time really flew. After spending so much time preparing for this holiday, I wouldn’t mind another week or at least another couple of days to enjoy family, friends, and our beautiful rituals and traditions. Before I go further, I know I promised you frogs, and never posted them. Everyone needs ice cubes with mint in them, don’t they? So here they are: this year’s frogs….
In honor of the end of Pesach, I wanted to create some new recipes. I apologize I couldn’t post them sooner (the mushroom-nut burgers went up last night, and now, I’m posting the buns to go with them, an amazing gluten free vegan kugel, and sweet and spicy carrot ginger soup for the approaching Yom Tov and Shabbos meals.) I don’t want to post a recipe that isn’t yet perfected, or that can’t be duplicated. Bitayavon!
Passover Rolls that you can use as buns for my burgers
Growing up, my mom made Passover rolls each year created from eggs and matzo meal. What else are most Passover foods made from? So it was a bit of a challenge coming up with a gluten- free vegan version, and I’m not even sure what to call them, but they sure are good. Of course the ones Emily created for me are not puffed up and airy, like my mom’s used to be. But don’t be fooled because they are flat; they happen to be very moist and flavorful. Emily adapted this recipe for Passover rolls for me from a biscuit recipe she found at Elanaspantry; a gluten free website that’s really helpful and very healthy.
- 2 3/4 cups almond flour, and more for dusting pan or if sticky
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/4 cup coconut oil
- 1/2 cup unsweetened applesauce
- Large bowl and mixing spoon
- Measuring spoons and cups
- Rolling pin
- Baking pans
- Parchment paper, four sheets
Preheat oven to 350. Line baking pans with parchment paper, and cut two extra sheets that you will form the rolls onto before transferring them into the pans.
Mix dry ingredients together and add the oil and the applesauce. The dough will hold together, and begin to form a ball.
Roll half the dough onto one large piece of parchment paper. Emily used an empty clean seltzer bottle because we don’t have a rolling pin for Passover. If the dough is too sticky, you can lightly sprinkle more almond flour onto it, until it rolls out smooth and doesn’t stick. Use a cup or container to cut out the rolls.
Using a spatula, carefully transfer the rolls onto the parchment lined pans. Repeat with the second half of the dough, and reuse all the scraps until you make between 10-12 rolls. Bake at 350 for 18-28 minutes, depending on how thick you want your rolls or buns to be.