It’s hard to believe, but now it can be done! 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; it was delicious! Now, for lower carb intake, my brownies and banana cake are yummy alternatives! And they’re easy to make!
Both baked goods are moist and tasty—as I say, “easy to bake and easy to eat!” They’re great for the entire week and may be frozen. They are gluten free. Substitutions may be made for vegans and allergies. Please send questions and follow me on Instagram @susiessteviabakesandmore. Chag Kasher V’Sameach!
Brownies
Preheat oven to 325°
Mix together gently in a large bowl:
- 3 cups almond flour
- ½ cup plus 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon instant coffee
- ¼ teaspoon salt
- 2/3 cup cocoa
Make a well in the center and add these wet ingredients:
- Cashew cream: 1 cup raw cashews and 1 cup almond milk mixed in a high speed blender
- ¼ cup orange juice
- 2 whole eggs
- 1 egg yolk
- 2 teaspoons Stevia liquid extract
Mix all until blended.
Spoon into 2 square pans (8-9”) lined with parchment paper and greased.
Bake for 30 minutes, let cool before cutting.
Enjoy!
Banana Cake
Preheat the oven to 350°
Mix together in a large bowl:
- 3 cups almond flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
Make a well in the center and add:
- 1/3 cup light oil, add more if necessary
- 2 eggs
- 1 teaspoon vanilla
- 2 teaspoons Stevia liquid extract
Mix the liquid ingredients in the well.
Add 3 medium overripe mashed bananas.
Mix all to form the batter.
Pour into 2-3 greased loaf pans
Chop 1 cup of walnuts, sprinkle on top, press slightly.
Bake for 30 minutes or until browned.
Enjoy!
