Lick the Bowl

Here is Passover recipe #2.  It can also be made for Easter because Jews don’t have the monopoly on carrots! This dish is so light it should be called carrot flan, but mousse made a better pun. It has a creamy texture and should probably be labeled as dessert, but it’s a great side dish.  This recipe underwent many changes over the years to meet certain dietary limitations and I wanted to clean it up a little. It is egg, nut, dairy and gluten free (if you use gluten free cake meal) and truly so easy.   During the year for other holidays, I use tofu in lieu of eggs, and it provides an even airier consistency, but many of us don’t eat soy on Passover so I went back to the kitchen.   I also replaced the margarine, in order to make it low sodium for my FIL-nobody even knew! So now it’s egg, nut, dairy, AND low sodium-but it still tastes great. Let me know your thoughts.  The picture is courtesy of the Washington Post when it was featured in the paper a few years back.

As promised here is the first of some of my most treasured allergy free recipes for Passover.  I hope you enjoy them and use them as part of your tradition for a happy and safe holiday. Chocolate Cake (adapted from Nava Atlas’s Chocolate Cake recipe) This cake is so good, it’s a shame I only make it on Passover. It’s very fudgy and rich, and trust me you can’t eat too much of it at once and yet, the whole thing disappears in minutes. Try it for yourself. It’s super easy and it's egg, nut, dairy and can be made gluten free with gluten free cake meal. This picture is two cakes stacked with raspberry jam in the middle and a ganache topping-it makes a great birthday cake if your birthday lands on Passover. Ingredients-for one cake 5/8 cup cake meal (1/2 cup + 1/8) ¼ cup+ 1 ½ tbsp. Potato starch 3 TBSP cocoa powder 1 tsp. baking soda 1 tsp. baking powder (you can use the Kosher for Passover one) ½ tsp. salt ¼ cup oil 1 TBSP apple cider vinegar 1 tsp. v