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 Post subject: Passover desert recipes?
PostPosted: Fri Apr 15, 2011 6:30 pm 
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Joined: Sat Oct 16, 2010 8:27 am
Posts: 6
I'm looking for a good desert recipe that is milk, egg & peanut free - any suggestions (an eggless recipe for Pesach is so hard to find!)

Thanks.


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PostPosted: Fri Apr 15, 2011 6:46 pm 
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Joined: Fri Oct 10, 2008 9:40 pm
Posts: 2034
Location: ottawa
If no one replies in this thread post also in the milk or recipe thread. Egg I used to find very easy to avoid as all baked goods I substituted with 1 1/2 tbsp. water + 1 1/2 tbsp. veg.oil + 1 tsp. baking power (equals one egg). All my baked goods turned out perfect using this concoction. Milk is an allergy we've never had to deal with but I know there are some pretty ingenious milk allergy mom's on this forum.
Good lucking finding a great recipe. Again....try posting also below directly under the recipes thread or the milk allergy thread.
:huggy

_________________
DD 12 yrs -no allergies
4 yr old DS - asthma/eczema Anaphylactic to Peanuts, all tree nuts, sesame , all pea/lentil legumes, gelatin.
Allergic to trees, grass,ragweed, feathers, dander, mold and dust.
Outgrew eggs, fish, shellfish


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PostPosted: Fri Apr 15, 2011 8:20 pm 
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Joined: Wed Apr 13, 2011 11:15 am
Posts: 19
SWEET POTATO KUGEL

Free of: DAIRY, EGGS, SOY, PEANUTS, TREE NUTS, FISH, SHELLFISH
Yield: 6-10 servings
Preparation Time: 10 minutes Cooking Time: 55 minutes

6 small sweet potatoes, peeled and grated
3 apples, peeled and grated
1 cup dates, chopped
1 cup matzo meal
1 cup apple juice
2 teaspoons cinnamon
1 teaspoon ground nutmeg

Preheat oven to 375. In a large bowl, mix together all ingredients. Stir thoroughly. Press into
large baking dish. Bake 55 minutes, or until crisp on top. Serve warm. Refrigerate leftovers.

_________________
Teen child allergic to eggs, milk, penicillin.
Outgrew: wheat, soy, beans, melons by grade one.
Outgrew: tree nuts, peanuts by grade nine.


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PostPosted: Fri Apr 15, 2011 8:35 pm 
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Joined: Wed Apr 13, 2011 11:15 am
Posts: 19
Chocolate-Covered Caramelized Matzoh Crunch
Makes approximately 30 pieces of candy

This recipe is adapted from Marcy Goldman of Betterbaking.com, whose latest book is A Passion For Baking. It’s super-simple and requires no fancy thermometer, equipment, or ingredients. If you can’t get matzoh, use plain crackers such as saltines instead and omit the additional salt in the recipe.

For passover or vegans, Marcy advises that it works well with margarine. And for our gluten-free friends, this would be superb made with any gluten-free cracker. I’d love to hear about any variations you might try with it.

4 to 6 sheets unsalted matzohs
1 cup (230g) unsalted kosher Pareve margarine, cut into chunks
1 cup (215g) firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract****
1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate) - dairy/soy free

1. Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.

Preheat the oven to 375F (190C).

2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.

4. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.

5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.

Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.

****Note: If making for passover, omit the vanilla extract or find a kosher brand.
WEBSITE: http://www.davidlebovitz.com/2008/01/chocolatecovere/

_________________
Teen child allergic to eggs, milk, penicillin.
Outgrew: wheat, soy, beans, melons by grade one.
Outgrew: tree nuts, peanuts by grade nine.


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PostPosted: Fri Apr 15, 2011 8:43 pm 
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Joined: Wed Apr 13, 2011 11:15 am
Posts: 19
This is an apple cake on Allrecipes:

http://allrecipes.com/Recipe/Passover-A ... etail.aspx

**Replace the two eggs with: 4 teaspoons Ener-G egg replacer mixed lightly with 4 Tablespoons water

PASSOVER APPLE CAKE
Ingredients
**2 eggs 1 cup vegetable oil 1 cup white sugar 1 1/2 cups matzo meal 1/2 cup potato starch 1 teaspoon ground cinnamon 8 large apples - peeled, cored and sliced 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg

Directions
Preheat oven to 350 degrees F (175 degrees C) and grease a 9x13 inch glass baking dish.
Combine egg replacer, oil and sugar in large bowl with electric mixer. Stir in matzo meal, potato starch and 1 teaspoon cinnamon.
In a separate bowl, toss apples with brown sugar, 1 teaspoon cinnamon and nutmeg.
Layer half of the dough into the prepared 9x13 inch dish. Pour the apples into the dish then pat remaining dough over the apples. Sprinkle with some brown sugar, if desired.
Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes.

_________________
Teen child allergic to eggs, milk, penicillin.
Outgrew: wheat, soy, beans, melons by grade one.
Outgrew: tree nuts, peanuts by grade nine.


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