This is a recipe that is great for those on a gluten/grain free diet, which makes it perfect for Pesach! It’s a totally different way of thinking about a familiar food – I adapted my favorite mac and cheese recipe to create this.
Mac and Squash Cheese
- 1 c. chopped onion
- 1 t. minced garlic
- 2 – 4 T. butter
- optional – 2 T. potato starch
- 1/2 c. milk
- 1/2 c . shredded cheese
- 1 c. butternut squash, baked and pureed
- salt, pepper, and garlic powder to taste
Saute the chopped onions and minced garlic until golden. Stir in the milk. At this point you can add in the potato starch to thicken the sauce a little. (If you add in this step, mix the potato startch with a small amount of water first and then it won’t chunk up when you add it to the hot milk mixture). Stir until the desired thickness – it will be quick, not more than a minute. Add in cheese, and when it’s melted, mix in the squash. Stir until smooth.
Serve hot over steamed cauliflower or mashed potatoes.
My dd15 created this gluten/grain-free dessert. A nice thing about having gotten my kids involved in the kitchen at a young age is that they’re now really good cooks, and particularly dd15 and dd13 are comfortable adapting recipes to fit our nutritional approach, as well as making up their own recipes. Despite having common ingredients of chocolate and peanut butter, it’s totally different from my peanut butter cup recipe. This is more like a cake.
Regal Chocolate Peanut Butter Squares
- 2/3 c. coconut oil
- 3/4 c. honey (or 1 c. organic sucanat)
- 1 c. peanut butter (can substitute any nut butter of your choice)
- 4 eggs
- 1 T. vanilla
- 2 c. almond flour
- 2 t. baking powder
- 1/2 t. sea salt
- 6 -12 oz. semi sweet chocolate chips (you can make these yourself by making a batch of healthy chocolate, pour it in a very thin layer, refrigerate until hard, then break into chocolate chip sized chunks)
Cream the coconut oil with honey and peanut butter. Mix in eggs and vanilla. Stir in almond flour, baking powder, and salt. Pour into a well-greased or lined 9 x 13 pan. If you want thinner squares, pour onto a cookie sheet instead. Sprinkle the chocolate chips on top. Put into 400 degree oven for five minutes, then take out and use a knife to swirl the chocolate through the batter.
Lower the heat to 350 degrees and then bake for 30 more minutes. Cut while warm into small squares (this makes enough for 30 – 40 small squares, less if you cut the pieces bigger). This is a deliciously rich and decadent dessert!
(This post is part of Slightly Indulgent Tuesday and Real Food Wednesday.)