With Passover, the biggest challenge is baking, as you cannot use flour or any raising agents. I found a terrific dessert in The Grain-Free Gourmet (Whitecap), by Jody Badger and Jenny Lass, written for people who have eliminated grains, gluten and refined sugar from their diets. Of course, it would be just fine for Easter as well.
Substitute oil for butter in this Passover dessert if you're serving it after a meat meal. Almond flour is available at bulk stores and some supermarkets.
Servings: 6
Crust
1½ cups almond flour
3 tablespoons butter, cold and cut into pieces
2 tablespoons honey
¼ teaspoon salt
Filling
1 tablespoon butter
6 medium apples, peeled, cored and sliced into 16 thin wedges each
1 tablespoon honey
¼ teaspoon ground cinnamon
Method
Combine almond flour, 3 tablespoons butter, honey and salt in the bowl of a food processor and process until it starts to form a ball. (Alternatively, soften the butter to room temperature and combine ingredients by hand.)
Flatten dough into a round disk between two large pieces of plastic wrap and gently roll out into a 12-inch circle. Place the dough, still between the plastic wrap, on a baking sheet and refrigerate to cool.
Melt 1 tablespoon butter in a large saucepan over medium heat. Add apples and honey and cook until fruits begins to soften, about 3 to 5 minutes. Add cinnamon and cook for another minute. Remove from heat and cool.
Preheat oven to 325 F.
Remove pastry from refrigerator. Working quickly, peel away one side of the plastic wrap. Invert the pastry onto a parchment-lined cookie sheet and remove remaining wrap. Pile apples in the centre of the dough, leaving a 3-inch border.
Use the parchment paper to help fold the dough up and over the apple mixture. Pinch together any tears.
Bake for 20 to 30 minutes or until golden brown. Serve warm.
Lucy Waverman