passover fruit and nut bars
I left out all the raising agents and the vanilla and used my passover baking mix instead of the flour. I made my sweet little fruit bars with pecans, walnuts, dates, apricots and some dried cranberries but you can use any combination of dried fruit and nuts.
You wouldn't think leaving out such a tiny amount of baking soda would make a difference but the passover fruit and nut bars were a bit more chewy than the regular kind but still nice.
Passover Fruit and Nut Bars - adapted from David Lebovitz
3 tablespoons potato flour
3 tablespoons superfine matzo meal
6 tablespoons packed brown sugar
2 cups walnuts, almonds, or pecans toasted and coarsely chopped
1¼ cup pitted dates, quartered
1 cup dried apricot halves (preferably not turkish apricots) cut in half
¼ cup dried cranberries
1 large egg
1. Grease and line the bases of 4 small 5 x 10 cm loaf tins with baking paper.
2. Preheat the oven to 325°F (160°C) and position the rack in the centre of the oven.
3. In a large bowl, mix together the potato flour, the superfine matzo meal and the brown sugar.
4. Add the prepared dried fruit and nuts and using your hands mix the fruit, separating any pieces that stick together.
5. Beat the egg in a small bowl, then using your hands mix the egg with the fruit and nut mixture until everything is coated with the batter.
6. Spread the mixture in the prepared tins and press down firmly.
7. Bake for 35-40 minutes until the tops of the bars are golden brown.
8. Cool the bars in the pan, then lift out.
9. To cut the bars into even slices, use a serrated knife.
Storage: These cakes keep really well stored in an airtight container at room temperature wrapped in plastic.
I'll be back tomorrow with more of my Passover baking treats, so until then,