Archive for the ‘Passover’ Category

High Protein Charoset

For those allergic to nuts, quinoa is an excellent substitute to keep the high protein content of charoset so it is not just a sweet dish. Unfortunately, I couldn’t find any quinoa charoset recipes on the Internet, so I created my own. I created this recipe by altering a Turkish charoset recipe. Unlike the traditional Ashkenazi charoset recipes, the Turkish and Syrian recipes are cooked and processed so it is more spreadable than the chunky, uncooked Ashkenazi version. Some Turkish and Syrian recipes are only made with dates. So by making it with apples, dates and quinoa, the recipe is a global fusion of ingredients.

1/2 c. Tricolor quinoa (a single color is fine if you can’t find tricolor)

3 c. Chopped apples

2 c. Chopped dates (or a combination of dates and apricots)

1/4 c. Sweet red wine or grape juice

Juice of one orange

1 t. Cinnamon

1/4 t. Nutmeg

1/4 t. Allspice

Cook the quinoa and set it aside. Add the other ingredients to a pan. Bring the liquid to a boil, then let it simmer for 5-10 minutes or until the apples become a bit softer. Stir frequently. Let the fruit mixture cool. Transfer it to a food processor and process it until it is spreadable.

Note: I recommend the tricolor quinoa, because I found that it is the best price for quinoa at Cost Plus World Market. The red and black quinoa taste more like wild rice than the bitter white quinoa, so it is a much better flavor.

Categories: Blog Posts, Passover, Recipes

Matzah Sun Butter Bars

In a previous blog post, I wrote about experimenting with the alteration of recipes to suit your allergies or turn a boring cake recipe into an interesting one. Passover is a great time for experimenting with recipes. Restricting yourself to baking with matzah meal, while having food allergies, does not have to be a dreaded occasion. One of the most difficult allergies to bake for during Passover is an egg allergy. Except for the fruit slices and jelly rings, most baked goods are mixed with egg to hold the matzah or coconut together. Flourless cakes, made only with egg are common at the seder table. However, substituting matzah cake meal (or matzah meal if they don’t sell the cake meal at your grocery store) for the flour in eggless recipes that use Sun Butter or Nut Butter can produce a suitable desert or breakfast bar. This recipe was based on an eggless almond bread recipe. This recipe can be altered to your taste by changing the extract, adding nuts, quinoa, chocolate chips, raisins, or even spreading a date or fig spread between two layers. This dough would be great as a Fig Newton substitute with a fruit spread between the two layers.

Matzah Sun Butter Bars

2 c. Matzah Cake Meal or Matzah Meal

1 t. Salt

1/3 c. Sugar

1 1/2 c. Milk or Milk alternative

1/2 c. Sun Butter

3/4 t. Cinnamon

1/2 t. Allspice

1/2 t. Nutmeg

1/2 t. Orange extract

Preheat the oven to 350 F. Combine all of the ingredients. Mix it thoroughly. Greasing the pan isn’t necessary, but you can do so if you’d like. Spread the dough out evenly into an 8 X 8 pan. Cook it for 30 minutes. Let it cool before cutting it into bars.

Eating Kitniyot for Passover

I have been so busy, that it has actually been 3 years since I posted my last blog post. However, Passover is such a difficult time for people with food allergies that I got excited when I heard that the Conservative denomination of Judaism has decided that it is time to stop the ban on kitniyot for Passover.

I have always felt that because I have food allergies, it was best to follow the Sephardic dietary restrictions for Passover that do not ban kitniyot. I have even seen Canola oil on a list of kitniyot because it is from the rapeseed. I have always felt that it was wrong to ban it for Passover while Quinoa is allowed.

Check out this article from the Forward:

Matzah can be so unappetizing that it can be difficult to eat it for a week without resorting to leavened bread. However, I have recently found another eggless matzah brei recipe that is quite tasty. The previous recipe that I found used cranberries in the ingredients can be found in a prior blog post.

Banana Matzah Brei

1-2 Matzahs
Milk, Juice, Wine or Water
1-2 Bananas
Butter or margarine

Crumble the matzah and place it in a bowl. Cover it with your choice of liquid, and let it sit for awhile to soften a bit. I like using milk. Mash the bananas in a bowl. Stir the matzah and cinnamon into the mashed banana with a couple of spoons of liquid, but not all of it. Fry the Matzah Brei in butter.

Categories: Passover, Recipes

Food Allergy Guide for Passover

Here is a food allergy guide for Passover: It has some great recipes and interesting ideas in it.

Here is another website with a lot of useful information on celebrating Passover with food allergies:

Cement Cake (for Passover)

This is a Cake that I got from a family with food allergies in Israel. Because this family has so many different allergies among all of them, they allow themselves to eat some foods during Passover that are normally not allowed, like corn flour. However, corn is allowed to be eaten according to the Sephardic dietary restrictions. Cakes for Passover are usually flourless cakes, but those are made of egg. Many people are allergic to egg, so this one is a good option because it is egg free.

1 c. Matzah Meal
1 c. Sugar
2 c. Corn flour
2 1/2 t. baking powder
rind of 1 1/2 lemons
juice of 1 lemon
3/4 c. oil
1 1/2 – 2 c. water
pinch of salt

Preheat oven to 350 degrees. Grease a 9 x 13 in. pan. Mix the ingredients together and place in pan. Bake it for 25-35 min. or until a toothpick comes out clean when you check it. I have not tried this yet, so I’m just guessing on the cooking time.

A Note for Passover

I hope everyone has a wonderful, allergic reaction free, Passover this week. I, myself, have one more month left of graduate school, and don’t feel I have time to think about it until next year. I don’t even have time to try to find the Matzah in this new town that I’m in. If you have questions about allergies and Passover, check out the link for Passover under the categories section. Later on in the week, I’ll post a recipe for a cake that I have from a family with food allergies in Israel. I just have to find time to convert it from grams for you.

And don’t forget, it is more important for you to take care of your health than stick to religious dietary restrictions. If you have food allergies and are Ashkenazic, feel free to follow the Sephardic dietary restrictions instead. After all, Passover is more fun eating Mediterranean flavored Matzah any way.

Categories: Blog Posts, Passover

Celebrate Spring Break with Baking

Now that spring break is here, I have a little more time on my hands to do some baking. Although I may not have time to write some more important articles until I finish graduate school in May. Today, I found a quick and easy recipe that is great all year round as a healthy desert, or eat with some ice cream.

Banana Fritters


3 medium sized ripe bananas
2 tbsp sugar (optional)
1.5 tbsp milk
4 tbsp flour or matzah meal
1 tbsp vanilla powder/extract
add additional spices like cinnamon as you wish
2 tbsp oil for shallow frying
a pinch of salt

Combine all ingredients into a mixing bowl except oil. Mash the bananas and mix with your fingers until smooth-thick batter formed.

Ensure the batter shouldn’t be too thin Or too thick. If the batter is thin add little flour and if too thick add little milk.

Take a frying pan to shallow fry. Add oil to it. Place on high heat. Once oil is hot reduce heat.
Use an ice-cream scoop to drop the batter into the pan. Once you scoop out the batter press from behind the scooper to slightly flatten the balls. If you would like them smaller, like a slice of banana, drop 1 tsp. of batter into the oil.

Fry them until golden brown and slightly crisp from outside. Ensure you fry both the sides. Be careful while turning them over. Else they might break. Handle with lots of love and care.

Place them on paper napkins to absorb excess oil on it.

%d bloggers like this: