Tag Archives: Passover

coconut macaroons for Passover – egg-free (vegan)

What I really WANTED to make was an egg, dairy, and nut-free Passover cake (or cupcakes).  I experimented with trying egg-free versions of a Passover Charoset Cupcake recipe, but trying to sub 5 eggs (including egg whites!) was just a bad idea and I should have known better.  Really yummy tasting but a total flop.  I finally gave up the cake / cupcake idea, and instead looked for a macaroon recipe to “Passoverize”.  I’d tried some egg-free macaroons in the past that (for me) were a flop.  Too crumbly.  Or too tooth-achingly sweet.  My late-night searching turned up a Vegan Coconut Macaroon recipe that looked promising.  It looked like it would be moist, not too sweet, and easy to do Passover subs.

(makes approximately 36 bite-sized cookies)

2 cups shredded coconut (I used unsweetened)
1 cup coconut milk (coconut milk in a can tends to separate – I put the whole UNOPENED can in a bowl of hot water for a couple of minutes, then shake well)
2 tablespoons agave nectar (or honey)
4 teaspoons matzah cake meal (non-Passover version:  2 Tablespoons flour, or gluten-free “flour”)
1 teaspoon vanilla extract
1/4 teaspoon salt
(cocoa powder – optional)

1) Preheat the oven to 350°.
2)  Line a cookie sheet with parchment paper (or spray with cooking spray).
3)  In a heavy saucepan over medium heat, whisk together the coconut milk, agave nectar, and salt.
4)  Add the matzah cake meal and whisk thoroughly.
5)  Heat the mixture to a full boil, and continue to boil for about two minutes or until it has thickened (OPTION FOR CHOCOLATE MACAROONS: add 2 Tablespoons cocoa powder to the coconut milk / agave mixture).
6)  Remove from the heat and whisk in the vanilla and shredded coconut.
7)  Drop the mixture by heaping teaspoonfuls onto the baking sheet.
8)  Bake the macaroons for about 16 minutes, or until golden brown.
9) Cool on the cookie sheet for a couple minutes, then transfer to wire rack to cool completely.

Note: This recipe was shared on Cybele Pascal’s Allergy-Friendly Friday on 4/23/2011.  Please check out the other recipes shared here.


thumbprint cookies for Passover – dairy, egg & nut-free (vegan)

More cookies!   This time I started with a recipe that was already dairy, egg & nut-free, then did some substitutions to make them into Passover cookies.  The recipe I started with is a favorite from The Food Allergy Mama – Kelly’s delicious (and easy) Dairy, Egg and Nut Free Thumbprint Cookies.  This was the first recipe that I attempted to “Passoverize”, and since it was a success gave me the little “push” to try tinkering with other recipes.  In addition to substitutes for the flour, I also added some lemon zest because I like a little lemony flavor in cookies.  And also because I wanted to get away from a taste that screams “Passover cookie!”.  The cookies are a little crumbly, so handle with care.

The Passover flour conversion comes from Joan Nathan’s cookbook “Jewish Holiday Kitchen”.

NOTE:   Powdered (confectioners’) sugar usually includes cornstarch; you can either buy Passover powdered sugar, or make your own.

1/2 cup powdered (confectioners’) sugar
2 sticks (1 cup) margarine, softened
2 1/4 teaspoon vanilla
Zest from 1 lemon
1/2 cup matzah cake meal
1 1/2 cups potato starch
1/4 teaspoon salt
fruit preserves such as strawberry, raspberry, apricot (for the filling)

1)      Preheat oven to 350°.
2)      Use an electric mixer to beat together the powdered sugar and margarine; add vanilla and lemon zest.
3)      In a small bowl, combine the matzah cake meal, potato starch, and salt.
4)      Add “dry” ingredients to “wet”, and mix until the dough forms a ball. The dough will be very soft, but holds up well to being handled.
5)      Roll tablespoons of dough into balls and place on cookie sheets lined with either parchment or a silicone baking sheet.
6)      Use your finger or thumb to gently make an indentation in the middle of each ball. The cookie may crack a little around the edges.
7)      Fill each indentation with about ¼ teaspoon of your favorite fruit preserves.
8)      Bake about 14 minutes or until barely golden.
9)      Cool on the cookie sheet for a couple minutes, then transfer to wire rack to cool completely.

double chocolate Passover cookies with dried fruit – dairy, egg & nut-free (vegan)

Passover baking is a bit of a challenge. Most traditional Passover recipes rely on eggs, eggs, and more eggs to create some sort of “lift” to baked goods. Or they use ground nuts as a substitute for flour. Neither of those options work for us, so I’ve been on a quest for Passover cookies that are dairy, egg & nut-free … and there just isn’t a lot out there.

My first attempt started with a “mock oatmeal chocolate chip” Passover cookie. I made batches using either applesauce or banana as a sub for the eggs, and can happily report that both worked well. I lost track of which batch was applesauce and which was banana, and my testers couldn’t easily figure out which was which. Probably because the main flavor was chocolate. My big problem was that when I formed the cookies, the chocolate chips mostly fell out. I ended up smooshing the chocolate chips on top of the formed cookies, which was yummy but a big mess to eat. Time for some tinkering …

I thought about chopping up the chocolate chips, but then decided to go with cocoa powder to make sure the chocolate is fully incorporated. Because there really isn’t such a thing as too much chocolate, I also mixed in some melted chocolate chips.

These cookies are moist, a little chewy, and full of flavor! They’d be super easy to modify by using whatever dried fruit you like, or chopped nuts, or coconut. For the dried fruit – I used dried apricots (because that’s what was in the house) but think dried cherries would be a great flavor combination.

Makes about 30 cookies.

1 cup matzo meal
1 cup matzo farfel
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
2/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup semisweet chocolate chips
1/2 cup applesauce (OR 1 medium banana, mashed)
1 teaspoon pure vanilla extract
1/2 cup dried fruit (if large dried fruit like dried apricots – dice or use kitchen shears to snip into smaller pieces)

1) Preheat oven to 350°.
2) In a large bowl, stir together the matzo meal, farfel, sugars, cocoa powder, and salt.
3) In a small bowl or glass measuring cup, combine the chocolate chips and oil, then microwave for about 1 minute to melt the chocolate.
4) Add to the melted chocolate the applesauce (or mashed banana) and vanilla; mix well.
5) Add the “wet” ingredient mixture to the “dry” mixture. It looks like it’s going to be too dry, but be patient and keep mixing. Feel free to use your hands if needed.
6) Stir in the dried fruit.
7) Roll dough into balls approximately 1.5 inches and place on cookie sheets lined with either parchment or a silicone baking sheet.
8) Using the heel of your hand, slightly flatten the cookies.
9) Bake about 10 – 12 minutes until the bottom of the cookies are slightly browned (less baking time will result in a softer, chewier cookie) .
10) Cool on the cookie sheet for a couple minutes, then transfer to wire rack to cool completely.

Egg-free Passover Pancakes – Round Two

Round Two – I drew inspiration from several Passover matzah meal pancake recipes, and decided to try substitutions for the eggs. Result – this one is a keeper! The pancakes are tasty and with a nice sweetness from the fruit. I think they’ll hold up well to being re-heated in the toaster oven for quick breakfasts later in the week.

(There might be more tinkering – my taster liked the maple syrup flavor of the other pancakes, so I will try subbing the sugar in this with maple syrup.)

1/2 cup matzah meal
1/2 cup water
1/2 cup applesauce
1 banana, mashed
2 teaspoons sugar
1/4 teaspoon cinnamon (or to taste)
1/4 teaspoon salt

Oil for cooking

1)      In a large bowl, mix together all ingredients (except the oil).
2)      Cover and set aside for at least 20 minutes. Matzah meal is super absorbent, and you need to give it time to soak up the liquids!
3)      Adjust thickness of the batter as needed by adding water 1 tablespoon at a time; it should be thin enough to “drop” off of a spoon.
4)      Lightly grease a non-stick pan or griddle with some oil. (NOTE: you really DO need to use a non-stick pan or griddle!)
5)      Pour 1 tablespoon batter into the pan. Cook until golden brown, flip, and cook on the other side.

Egg-free Passover Pancakes – Round One

Cooking during Passover is a challenge.  Cooking during Passover while avoiding all eggs is a significant challenge.  Since most forms of leavening are off-limits, Passover baking relies heavily on eggs and more eggs to create some “lift” in baked goods.  I’ve taken two approaches to try and make egg-free Passover goodies:  start with an egg-free recipe and do Passover substitutions for the flour, or start with a Passover recipe and do substitutions for the eggs (and dairy).

Round One – I started with a vegan crepe recipe and applied Passover substitutions for the flour.  Result – yummy, a bit sweet, but also somewhat too “crunchy”, I think from the use of potato starch. Time to go do some more tinkering.

1/2 cup rice milk (NOTE: we do Sephardic rules for Passover, if you follow Ashkenazic rules for Passover, substitute with water!)
1/2 cup water
1/4 cup melted margarine
1 tablespoon turbinado (“raw”) sugar
2 tablespoons maple syrup
1/4 cup matzah cake meal
3/4 cup potato starch
1/4 teaspoon salt

Oil for cooking

1)      Mix together rice milk, water, melted margarine, sugar, and maple syrup.
2)      In another bowl, mix together the matzah cake meal, potato starch, and salt.
3)      Mix wet ingredients into dry.
4)      Cover and refrigerate the batter for 2 hours.
5)      Lightly grease a non-stick pan or griddle with some oil.
6)      Pour 1 tablespoon batter into the pan. Cook until golden brown, flip, and cook on the other side.