Passover is a true spring celebration, featuring many traditional foods at the Passover Seder.  Although some of the dishes are naturally gluten-free, such as many charoset recipes, those who follow a gluten-free diet certainly don’t want to miss out on the glorious matzo ball soup. Thanks to these recipes from Elana’s Pantry, feel free to indulge in this festive meal…perfect at your table for all of your guests to enjoy.

 

Gluten Free Gefilte Fish (pictured above)

Photo and recipe provided courtesy of Elana’s Pantry

www.elanaspantry.com

 

Ingredients

1 pound halibut fillets, skinned and boned

1/2 pound salmon fillets, skinned and boned

2 tablespoons olive oil

1 large onion, diced

2 large eggs

1 teaspoon celtic sea salt

1 teaspoon ground black pepper

1 tablespoon honey

1 tablespoon lemon juice, freshly squeezed

1/4 cup fresh dill, finely chopped

1 cup grated carrots

1/2 cup parsley, finely chopped

 

1. Cut the fish into large chunks and place in a food processor.

2. Pulse until finely ground; do not puree.

3. Heat oil in a large frying pan.

4. Sauté onion over medium-low heat until soft and transparent, cool for 10 minutes.

5. Pulse onions, eggs, salt, pepper, honey, and lemon juice into fish mixture.

6. Pulse in dill, carrots and parsley.

7. Refrigerate mixture for 3 hours.

8. Heat a large pot of water and bring to a boil.

9. Shape fish mixture into 1 1/2 inch balls.

10. Drop balls into water and cook for 15-20 minutes until cooked through.

11. Place balls in a 9 x 13-inch baking dish and refrigerate to cool.

12. Serve with Horseradish Sauce* and garnish with fresh sprigs of parsley.

 

Charoset

Makes 6 servings

Photo and recipe provided courtesy of Elana’s Pantry

www.elanaspantry.com

 

Ingredients

2 apples, peeled, cored and cut into cubes

2 cups walnuts, chopped

1 teaspoon ground cinnamon

1/2 cup orange juice, freshly squeezed

1 tablespoon lemon juice, freshly squeezed

3/4 cups currants

 

1. In a food processor, combine apples, walnuts, cinnamon, orange juice, lemon juice, and currants.

2. Pulse briefly until desired texture is achieved. Serve.

 

*Horseradish: Make Your Own Maror

Photo and recipe provided courtesy of Elana’s Pantry

www.elanaspantry.com

 Ingredients

1 horseradish root (about 4 inches), peeled and chopped

1 tablespoon apple cider vinegar

 

1. Combine all ingredients in a food processor.

2. Pulse until horseradish is well ground.

3. Carefully remove lid; do not inhale or smell mixture, as it may burn eyes and nasal passages.

4. Store in a glass container.

5. Serve.

 

Matzo Ball Soup

Makes 6 servings

Photo and recipe provided courtesy of Elana’s Pantry

www.elanaspantry.com

 

Ingredients

4 eggs

2 teaspoons celtic sea salt

1/4 teaspoon pepper

2 cups blanched almond flour, sifted

6 cups chicken stock or vegetable stock

 

1. In a medium bowl, beat eggs, (1 teaspoon) salt, and pepper for 2 minutes.

2. Stir in the almond flour.

3. Refrigerate the mixture 2-4 hours.

4. Remove from refrigerator.

5. Heat a large pot of water (with 1 teaspoon salt) and bring to a boil.

6. Roll the batter into 1-inch balls then drop into the pot of boiling water.

7. Reduce heat, cover and simmer for 20 minutes.

8. Heat 6 cups chicken stock in a separate pot.

9. When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock.

10. Ladle stock, plus 2-3 matzo balls into individual bowls and serve.

 

 

Chipotle Orange Chicken

Photo and recipe provided courtesy of Elana’s Pantry

www.elanaspantry.com
Ingredients

1 whole chicken (2-3 pounds)
3 cloves garlic, pressed
1 tablespoon herbes de provence
1/4 cup agave nectar or honey
1 teaspoon celtic sea salt
1 tablespoon chipotle Chile powder
1 cup orange juice, freshly squeezed

 

1. Rinse chicken and pat dry with a paper towel.

2. Place chicken in a 9 x 13-inch baking dish.

3. In a small bowl, combine garlic, herbes de provence, agave, salt, and chipotle.

4. Pour orange juice over chicken.

5. Rub mixture onto chicken.

6. Marinate chicken in the refrigerator, time permitting for up to 3 hours.

7. Bake at 350° for 1.5 to 2 hours. Serve.

 

 

Vanilla Torte with Raspberry Filling and Chocolate Frosting

Makes 12 servings

Photo and recipe provided courtesy of Elana’s Pantry

www.elanaspantry.com

 

Ingredients

2 cups blanched almond flour

1/4 cup coconut flour

1/2 teaspoon celtic sea salt

10 eggs

13/4 cups agave nectar

1 tablespoon vanilla extract

1/2 cup raspberry jam

1 batch vegan chocolate frosting *

 

1. In a medium bowl, combine flours and salt.

2. In a larger bowl, whisk together eggs, agave, and vanilla.

3. Whisk flours into egg mixture until well blended.

4. Line bottoms only of 3 nine inch cake pans with parchment paper.

5. Divide cake batter evenly between pans.

6. Bake at 350° for 20-25 minutes.

7. Remove from oven when cakes are golden brown and a toothpick inserted in center comes out clean.

8. Cool cakes for at least one hour.

9. Run knife around cake to loosen from pan, remove from pan and peel off parchment paper.

10. Place bottom layer on a cake plate and spread with jam.

11. Add next layer of cake and spread with jam.

12. Place top layer on cake and frost entire cake with chocolate frosting. Serve.

 

*Vegan Chocolate Frosting

Recipe provided courtesy of Elana’s Pantry

www.elanaspantry.com

 

Ingredients

1 cup chocolate chunks
1/2 cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt

1. In a small saucepan over very low heat, melt chocolate and grapeseed oil

2. Stir in agave, vanilla and salt

3. Place frosting in freezer for 15 minutes to chill and thicken

4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy

5. Frost over cake, chocolate or vanilla cupcakes, or between cookies.

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