Thursday, April 2, 2015

Passover Banana Bread Squares

Big A is, once again, attempting to keep Kosher for Passover this year.  She did amazingly well last year, cheating only once to eat pizza at Little A's birthday party.

So I have been baking up a storm this week to make some relatively healthy eats she will go for.  I am, of course, making Adam's favorites, but also a few new recipes, like this one.

These are perfect for a snack or part of breakfast.  If you want to make them dessert, you could up the ante by adding chocolate chips and/or frosting them, but they are really yummy as is.

Passover Banana Bread Squares

1 cup cashew butter (or other nut/seed butter)
1/2 cup coconut sugar
2 tbls ground flax
6 tbls water
1 tsp vanilla extract
2 mashed bananas
2 cups whole wheat matzo meal
1/2 tsp salt

Optional: 1/2 cup dried cherries or cranberries (or raisins, dates, chocolate chips, nuts, etc.)

Melt cashew butter over medium-low heat in a pot, along with sugar, flax, water, vanilla and bananas.  Once fully melted and relatively smooth, stir in matzo meal and salt.  Mixture will seem very dry and thick.  Spread evenly into a square 8x8 greased pan.  Bake at 350F for 20 minutes.  Let cool and then cut into squares.  Keep in airtight container in the fridge for up to 2 weeks.  Makes 16 squares.

Well, my parents arrive today because this year we are all going to my in-laws for our sedar.  Its nice that Passover and Easter fall together because tomorrow my mom and I have the day to cook for the dinner.

Anyways, have a good Passover or Easter, or just a long weekend if you're not celebrating either.  I'll be back on Tuesday.

I have shared this recipe with Urban Naturale's Plant-Based Pot Luck Party.