I am so, so happy that Passover is almost over. I don't even eat pizza on a regular basis (and even when I do, it's gluten-free and cheese-less) but for some strange reason, I'm craving pizza and every other yeast-based carb on the planet. Weird.
The weather is *finally* so nice that I've been going on early morning runs regularly. When I come back after a couple of miles, I'm usually ravishing. These stacks have the perfect balance of carbs (blinis), protein (salmon), and fat (cashew cream cheese).
They also proved to be great as a quick blast of energy. I spent most of Thursday night in a studio doing a ballet-inspired photo shoot. While I was classically trained in dance for years, because of weak ankles, I haven't practiced in ages. So after spending a good two hours teetering around in pointe shoes on my tip toes, I was ravenous. So in between takes, I just popped into the dressing room and ate one or two of these bad boys. I'm sure the photographers really appreciated my resulting fish breath.
P.S. Three days later, I can *still* feel my sore leg muscles. It hurts. Like really, really hurts. Who knew ballet was such a workout?
Brunch is one of my favorite foods, and since I haven't really eaten matzah brei during this holiday, I decided to experiment with a bite sized treats that everyone can enjoy. Whether you serve them on Passover or Easter, it's definitely going to be a hit on your table.
If I were you, I'd serve them up with a side of mimosas and fresh cut strawberries. Mmmmmm.
1/4 cup water
2 Tablespoons honey
3/4 cup blanched almond flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
coconut oil, for frying
For the Stacks:
3 oz smoked salmon
1/4 cup cashew cream cheese (I like this recipe)
cilantro, for garnishing
1. In a blender or the mixing bowl of a stand mixer, combine the egg, water, and honey until smooth. Add the almond flour, baking soda, and sea salt and mix until the dry ingredients are well incorporated with the wet ones.
2. Warm the coconut oil in a skillet over medium heat. Pour one tablespoon of pancake batter at a time into the skillet. When the top of the batter begins to bubble, use a spatula to flip them over and cook the other side.
3. Remove from heat and place them on a plate to cool. Repeat the process until all of the batter is gone.
4. Make the cashew cream cheese and keep chilled until use. Tear up the salmon slices into pieces. Then assemble by smearing a dollop of cream cheese over each pancake. Place a piece of salmon atop the cream cheese. Finally, garnish with a piece of cilantro and serve.