Passover's almost over, and I'm surrounded by people who are sighing over their matzo and guiltily buying non-kosher-for-Passover food because they're starving and can't find any other food. I could feel bitter. After all, when Passover ends, I don't get to return to wheat, barley, oats, rye, and spelt. Instead, I listen with bemused detachment and a smidge of pity.
Every year those eschewing chametz spend a week in gluten-free boot camp. They're never there long enough to become accustomed to always carrying food they can eat and to not feel somewhat deprived without gluten (given, there are other foods restricted by Passover, such as legumes, but giving up black beans for a week isn't the same for most people as not eating bread).
Having been gluten-free for a year and a half, I also know that life without wheat isn't that bad. It's not bad at all, in fact. When the Science Teacher told me that he and his friends used to eat matzo pizza in desperation, I thought Who needs matzo pizza when you've got a quinoa crust? I made quinoa porridge this morning for breakfast, which very few non-gluten-free people would think of eating, and it was delicious. Nutty and a bit sweet with cinnamon and nutmeg. I have a huge advantage because I have all of this culinary know-how at my disposal. I think of trying quinoa for breakfast as a part of my endless search for new great breakfast cereals whereas it probably wouldn't occur to a gluten-eating person. Of course, part of the point of Passover might be feeling some deprivation. If so, I guess the gluten-free folks get an easy out for once!
In any case, it's great to be able to share some goodies, savory or sweet, with those who are feeling deprived without chametz and kitniyot. I whipped these up in moment of anti-macaroon sentiment...
Passover-Friendly Quinoa-Almond Butter Cookies
These cookies are a version of my peanut butter-oatmeal cookies. The banana flavor is pronounced so if you don't like banana just leave it out and add a little more liquid (for the coconut milk to soak up). The almond butter flavor, however, is much less pronounced than the peanut butter flavor is in the original version so you might add either some almond extract (1/2-1 tsp.) or more almond butter.
1 c. quinoa flakes
1/4 c. quinoa flour
1/4 c. coconut flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/3 c. almond butter
1/3 c. honey
1/3 c. brown sugar
1/4 c. mushed banana
1 tsp. vanilla
1/2 c. (or more!) chocolate chips
Preheat the over to 350. Mix the flakes, flours, baking soda, cinnamon and salt in a small bowl. Mix the almond butter, honey, brown sugar, egg, banana, and vanilla in a large bowl. In several parts, pour the dry ingredients into the wet ingredients and mix. Stir in the chocolate chips. Spoon tablespoonfuls onto a greased baking sheet. Bake for 12-13 minutes--until the tops just start to brown--for soft cookies. Cool for a minute or two on the baking sheet and transfer to wire racks to cool.
Similar Recipes (not necessarily kosher-for-passover as written)
Gluten-Free Quinoa Almond-Butter Cookies
Monster Qunioa Peanut Butter Cookies
Almond Butter-Chocolate Chip Cookies
Peanut Butter Banana Cake