Every year during that special time after burning the chametz and before the Seder, we often wonder what to eat: no chametz and no matzah! When I was growing up, my Mom would always have a sponge cake made with eggs and potato starch and lots of sugar and it was delicious. Now for lower carb intake, my recipe for banana walnut cake will be a delicious alternative!

1. Mix together in a large bowl:

• 3 cups almond flour*
• 1 tablespoon baking powder
• ¼ teaspoon salt

2. Make a well in middle of bowl and add:

• ½ cup any light oil
• ½ cup orange juice
• 2 eggs
• 1 teaspoon vanilla
• 2 teaspoons stevia liquid

3. Mix the liquid ingredients in the well.

4. Add 3 medium overripe mashed bananas.

5. Mix all to form the batter.

6. Pour into 2-3 greased loaf pans.

7. Chop 1 cup of walnuts, sprinkle on top, then press slightly.

8. Bake at 350 F for 30 minutes, or until browned.

Let cool, cut and enjoy!

*Or a combination of 2 cups almond flour, ⅔ cup almond meal and ⅓ cup coconut flour.

Please email me with any comments or questions at [email protected]. Chag Kasher V’Sameach!

By Susie Mendelsohn