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Allergy Free Purim

February 7, 2013 Leave a comment

Purim is coming up soon. It can be a challenge to find allergy free treats, so I discovered this article with some interesting recipes for Challah, Chocolates, Hamentashen, and Kreplach. These are easy recipes, with ingredients that can easily be replaced by your own substitute to fit your allergies.

http://www.chabad.org/library/article_cdo/aid/840713/jewish/Making-Purim-Allergy-Free.htm

Categories: Blog Posts, Kosher, Purim, Recipes

Eggless Hamentashen

February 17, 2012 Leave a comment

Purim’s coming up in a couple of weeks and I have been looking for an eggless hamentashen recipe to try. I have not tried this one but it comes from a book called The Low Fat Jewish Vegetarian Cookbook by Debra Wasserman. It has a lot of eggless recipes in it that are very interesting.

  • 1½ cups unbleached white flour
  • 1½ cups unbleached wheat pastry flour
  • 1½ teaspoons baking powder
  • 1/3 cup canola oil
  • 2/3 cup water
  • ½ cup applesauce
  • 3 Tablespoons orange juice
  • 5 Tablespoons prune or other type of fruit filling

Preheat oven to 350 degrees.

Mix all the ingredients, except filling, together in a large bowl. Knead dough for a few minutes. Separate into 3 balls. Cover balls with a slight damp towel and refrigerate dough for about 3 hours. Remove from refrigerator and roll balls of dough out to 1/8-inch thickness. Cut out approximately 15 four-inch rounds. Place 1 teaspoon fruit filling in the center.  Form a triangle out of the dough by folding in edges, but still leaving some space in the middle of the dough for the filling to remain mostly uncovered.

Bake at 350 degrees for 30 minutes until dough is brown. Serve.

If you are looking for a Gluten Free Hamentashen recipe, I found this one: http://www.couldntbeparve.com/2011/03/gluten-free-hamentashen/. However, it has ingredients in it that I am allergic to, so I am definitely not trying this one.

Categories: Kosher, Purim, Recipes

My Favorite Eggless Kugel

1 c. grated raw apple

1 c. grated raw sweet potato

1 c. grated raw carrot

1 c. matzah meal

1/2 c. extra light olive oil

1 t. salt

1 t. baking soda

1 t. cinnamon

1 t. nutmeg

  1. Preheat oven to 325. Grease a 10 in. casserole pan or muffin tins.
  2. Mix all ingredients together.
  3. Pour into baking dish. Cover with foil and bake for 45 min. in muffin tin for 30 min.
  4. Raise temp. to 350 remove cover and bake an additional 15 min.
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