I recently received an inquiry from a KosherFoodAllergies reader regarding use of Neocate Infant Formula on Passover. As with any Kashrut matter, one's personal Rabbinic Authority should be consulted. For more specific Neocate ingredient information please contact the KLBD (London Bais Din Kashrus Division):
KLBD Technical Sales - Raw Materials & Ingredients
A new bill in Israel has been passed that requires schools and restaurants throughout the country to have an emergency supply of Epipens (or other injectable epinephrine) for students and patrons. The bill was sponsored by Yesh Atid, Yifat Kariv. Kariv's son has a milk allergy.
Thankfull everyone agreed on this lifesaving bill (it had been presented several times before the approval)! source: Jerusalem Post Article 6/29/2014
My family loves thin, crispy Florentine cookies. For awhile they were banned in our home because of tree nuts. No more. These cookies are pareve (dairy free), nut free, and eggless. Hope you love them as much as we do.
Nutfree Florentine Cookies
1/2 cup light corn syrup
1 1/2 sticks non-dairy margarine
2T canola oil
2 cups sugar
3 cups quick oats
1 1/3 cups all purpose flour
1/2 cup soymilk
pinch of salt
1 package of Betty Crocker decorating chocolate cookie icing (pareve)
yields:3 dozen cookies
Preheat oven to 375 Melt margarine over low heat in a saucepan. Combine the rest of ingredients. Just stir them in, no mixer necessary. Drop teaspoonful of mixture on a cookie sheet lined with foil that's been sprayed with baking spray. Spread cookie with a spoon till it is very thin. Cookies should be several inches apart. They will spread. Bake for about 11minutes, till crispy and browned. Let them cool before removing from sheet. Glaze w Decorating icing.
Have a hankering for something sweet and gluten free to go along with your coffee on Passover? This Mandel "Bread" (Jewish Biscotti) is just the thing! 2 C sugar 1 C margarine 6 eggs 2 3/4 non-gebrokts cake meal (potato starch and tapioca starch) 3/4 C potato starch pinch of salt 2 C chocolate chips (dairy free, nut free)
Preheat oven to 350.Cream margarine and sugar together. Beat in eggs one at a time. Mix in cake meal, potato starch and salt Add in chocolate chips Form mixture into 2 loaves place on a baking sheet with waxed paper Sprinkle loaves with cinnamon and sugar
3. Bake for 50 minutes (till dark golden brown)
4. Slice loaves and sprinkle with more sugar if necessary. Lower oven to 250. Return to the sliced loaves to the oven to dry them for 25 minutes (watch to make sure they don't dry out completely or burn)
Desserts are tricky on Passover if you have multiple food allergies but the sides aren't.
Think veggies! Grilled, sauteed, mashed, roasted. Add some color and nutrition to your Passover menu!Preheat your oven to the highest temp, throw some veggies in a big shallow pan, coat lightly with oil, season (garlic powder, paprika, salt, pepper), and bake. Bake (uncovered) till veggies wilt a bit and get a little "burnt' on the edges (atleast 15 minutes.).
Many Passover sweet kugels call for nuts. This one doesn't! No matzoh meal or cake meal either.This kugel is gluten free!The brown sugar gives the kugel a nice golden color. A side dish or a dessert? You decide.
5 apples (thinly sliced) 5 eggs 1 cup potato starch 1/2 cup oil 1 cup brown sugar 1/2 cup white sugar 1/2 cup orange juice pinch of cinnamon
In a standmixer blend wet ingredients and then dry ingredients. Spray a 9x13 pan with baking spray. Fill pan with batter. Cover with thinly sliced apples. *Optional Crumb Topping: add some potato starch to the empy batter bowl, some cinnamon, and a little bit of brown sugar. Scrape sides of leftover batter and combine to form crumbles. Crumble over apple mixture. Bake at 350 for 45 minutes. yields 1 9x13 kugel Looking for Allergy Friendly Passover Recipes and Tips? A Taste of Freedom Cookbook
This recipe is extremely versatile. You won't believe it is gluten free, nut free, and egg free. Wow! Use the dough to make good ole chocolate chip cookies or make a cookie crust suitable for a variety of toppings. Let your imagination run wild and create an awesome allergy friendly dessert!
2 sticks Passover Margarine (each 4 oz) 1.5 cups brown sugar 1 cup sugar 1 3/4 cup ground, unsweetened coconut 2 1/4 cup potato starch 3 tsp vanilla extract In a standmixer combine all ingredients. Cream margarine, sugars, and vanilla first. Then add dry ingredients last.
For Cookies (add a bag of semisweet chocolate chips) and bake at 375 for 12 minutes.
*Dough makes a very thin cookie. If cookies spread, re-shape with spatula and then allow to cool.Cool completely before transferring.
For Cookie Crust, bake at 375 for 15 minutes.
**This recipe gives you enough batter to make 1 9x13 cookie crust and atleast 1 dozen cookies (depending on size). If your cookies spread or don't transfer well, don't fret. Use the cookie crumbles as a garnish over the filled cake.
Top with Passover Whipped cream and fresh fruit
Top with Vanilla Cream and garnish with chocolate chip cookie crumbs
At our house, we make desserts first and then cook the other Passover items. Priorities guys!
This mousse is rich, dairy free, gluten free, nut free, soy free, corn free, egg free, but
loaded with decadent chocolate.
1 package of Passover Frozen whipped topping (like Kineret or Rich's)
1/2 package Passover chocolate chips (melted)
2T Passover pareve margarine
for additional flavor (add vanilla extract, chocolate liqueur, or a little bit of strong coffee dissolved in hot water)
1/3 cup granulated sugar
Whip the topping in a standmixer till stiff peaks form. Melt chocolate chips and margarine together. Cool but don't allow it to harden. Add cooled chocolate to topping and incorporate into whipped cream. Add additional flavoring if desired (like coffee, liqueur, vanilla extract). Chill until ready to serve.Additional melted chocolate can be added for more intense chocolate taste. Garnish with chocolate shavings. * can be frozen and served as ice-cream Looking for Allergy Friendly Passover Recipes and Tips? A Taste of Freedom Cookbook
Who isn't looking for another way to serve potatoes on Passover?
The sweet potatoes add color, flavor, and much needed nutrition to boring white potatoes.
Add this recipe to your menu and it will become a yearly tradition!
2 white potatoes (cut into chunks)
6 sweet potatoes(cut into chunks)
1 large onion (sliced and sauteed)
Place all potato chunks in a pan (that's been sprayed with baking spray). Add sauteed onions (that have been sauteed till translucent in oil). Sprinkle with a generous dash of salt. Mix well (so that potatoes are coated with oil from onions and salt is incorporated). Bake at 450 for 30 minutes (covered). Uncover and bake for another 15 minutes (or until edges are golden).
WARNING:Pesach baking is not for the faint of heart. Ingredients are limited and sometimes funky (different properties than the year round baking fare). Getting it right requires patience and perseverance.
Then again, this whole Passover business is not for the faint of heart. We're stiff-necked, gritty gals,WE CAN DO THIS!!!
You'll want to make a test batch of 3 cookies to judge baking time and whether your batch needs additional potato starch. It is normal for these cookies to spread, so leave plenty of room between the cookies (at least 4 inches). If you've left plenty of space and your cookies spread too much, your batter needs more potato starch. The starch will bulk up the cookie so it doesn't spread as much (but don't over do it or you'll have rocks for cookies). Like I said, patience....
Your persistence will pay off! Check out the gorgeous cookies above, can you tell they're not chametz? These cookies are nut free, gluten free, dairy free ( and soy and corn free when using Passover margarine). Enjoy!!!!
Passover Nutfree Chocolate Chip Cookies
1 cup/8oz Passover Margarine(1/2 a Block of Mother's Brand Margarine)
1 1/4 cups firmly packed brown sugar
3/4 cup granulated sugar
1 3/4 cups flaked or ground, unsweetened coconut
2 cups (be generous) Potato Starch
2 tsps Passover vanilla extract
1 bag semisweet Pareve Passover Chocolate chips
Preheat oven to 375. In a standmixer, cream margarine, eggs, sugars, and vanilla. Then slowly combine dry ingredients. Stir in chocolate chips last. Place balls of cookie dough on a cookie sheet (sprayed with Passover baking spray) atleast 4 inches apart. Cookies will spread.
Passover is coming. Almonds and Walnuts and Eggs, Oh My! No worries, Kosher with Food Allergies has you covered with recipes, tips, and resources to make this a safe, and delicious Passover. Checkout the resources on thePassover Tab Passover Food Allergy Recipes
Mint brownies are a decadent treat. Perfect for that special occasion. The recipe below proves you can have your gluten free brownies and eat them too!This recipe is dairy free, gluten free, nut free, but sadly not calorie free. These would be awesome as a Shabbat or Yom Tov dessert or for a special simcha. More steps than I usually like, but well worth the effort!
Gluten Free Mint Brownie Recipe (dairy free, nut free) Brownie Base
Prepare 1 9x13 pan of brownies from a pareve gluten free mix(Better Batter Fudge Brownie Mix, or Betty Crocker Gluten Free Brownie Mix) according to package directions. Set aside to cool.
4 cups confectioner’s sugar
1 stick pareve margarine
¼ cup soymilk
1 drop peppermint extract
2 drops green food coloring
1 drop blue food coloring
In a standmixer whip margarine and confectioners sugar. Set it on low until confectioner’s sugar is incorporated otherwise the white powder will fly all over your kitchen. Add peppermint extract and green food coloring very sparingly. A little too much of either and you have a bright green toothpase mixture, yuck! Spread the light green mint topping over the completely cooled brownies (any warmth will melt the mint layer). * Reserve left over mint topping to make a drizzle over the fudge layer.Freeze until chocolate topping is ready. Keeping the mint layer frozen prevents the fudge topping from penetrating the mint layer.
1 bag of pareve chocolate chips
1 stick of pareve margarine
Melt margarine and chocolate chips over low heat. Once the fudge mixture has cooled, spread over frozen mint creme *Optional Drizzle In a saucepan warm up leftover mint creme. The mixture will melt. Once cool, transfer the thin mixture into a pastry bag (or sandwich bag w a tiny hole cut in the corner). Drizzle this mixture over solidified fudge top. Swirls, marble effects, use your imagination!
Breaded chicken fingers can be made gluten free! There are a variety of gluten free crumbs out there but I like to use crushed Rice Chex cereal for the "breading". This recipe is super easy (if you follow my blog you know that I love easy). Additionally, it utilizes readily available supermarket ingredients. All you need is chicken, a bottle of gluten free dressing, Rice (or corn) chex cereal, and herbs. Chicken "fingers" are super versatile and popular with young and old.
Gluten Free Chicken Tenders
4-5 Skinless, Boneless Chicken Cutlets (cut into thick strips)
By now you know, I love easy yummy recipes. It doesn't get any easier than the recipe I'll share today.
This soup recipe is gluten free, nut free, egg free, dairy free, well you get the idea. There are only 3 ingredients in this recipe. Do I have your attention now? Yup, just 3 ingredients!
1. Imagine Creamy Organic Broccoli Soup (2 32oz boxes)
2. Frozen Broccoli (16oz bag)*such as bodek
3. Non-Dairy Milk (such as soy) (about 1/2 cup, just enough to help broccoli process smoothly)
Empty 2 Imagine Soup containers into a pot and set aside.
Heat the broccoli (in microwave) until it's tender. You'll be processing the broccoli so you want it to be nice and soft. Process Broccoli and soymilk (blender, food processor, or immersion blender) in batches. 1/2 the broccoli and half the soymilk. Then the rest of the broccoli and soymilk. Pulse lightly for a coarser, heartier soup.If you like your soup ultra smooth, keep whirring until it's as smooth as you like.
Add pureed broccoli to The pot with the soup. Simmer on low heat for atleast 15 minutes and voila, a hearty allergy friendly steaming bowl of soup.
*Garnish with shredded non-dairy cheese or a dollop of non-dairy sour cream if desired
Can't believe it's already the last day of Chanukah. In honor of this special day (also referred to as Zos Chanukah) thought I'd post about donuts. Donuts can be an allergy landmine. Let's see, wheat, eggs, dairy, and some times nuts. Yup pretty "miraculous", 4 of the big 8 allergens are covered.
First thing you need to know about donuts, they don't need to be fried. By the last day of chanukah I'm sure we've all had enough oil that we can lighten up our donuts. How can you make donuts without frying you ask? 2 words, Donut Pan. These nifty inventions allow you to make your own donuts (or bagels, or napkin ring challahs).
Now checkout these great recipes, customize them to your allergies and taste preferences, and voila you have your own Nes(miracle) Chanukah! Donuts that are allergy friendly, delicious, and lower in fat.
The perennial chanuka treats, latkes, deserve a fitting topping.The old standby, sour cream will leave you feeling sour (or worse) if you're milk allergic. What's a latke loving dairy free gal to do? Fear not, fret not!Kosher with Food Allergies has got you covered!
Applesauce pairs beautifully with latkes. And speaking of "pairs" how about pear sauce? Applesauce doesn't have to be "baby fare". Spice it up with cinnamon, nutmeg, or cloves. Make your own applesauce. Experiment with different types of apples for subtle, delightful differences. Puree berries into the mixture and you have a topping fit for a latke diva.
If you'd like a little more spice in your Chanukah, go mexican with your latke toppings. Enjoy all variations of salsa (from fruity mild to chili wild).
Maybe mild is your style? Warm, Sauteed mushrooms and onions transform latkes into comfort food. Whatever your mood, milk allergies don't have to preclude you from a delicious latke experience. DO YOU LOVE CHOCOLATE? SIGN UP FOR THE NUTFREE TRUFFLE GIVEAWAY.... a Rafflecopter giveaway
Curry provides an unusual take on the Chanukah classic, latkes. This aromatic spice along with the vibrant orange color of sweet potatoes makes this dish a feast for senses.
Sweet potatoes are a much better choice nutritionally than ordinary white potatoes. Did you know that sweet potatoes have a lower glycemic index than white potatoes? White potatoes are much more likely to spike your blood sugar. Other healthy benefits of sweet potoes are fiber, vitamin A, and beta carotene.
If your family is finicky then play with the ratio of sweet potatoes and white potatoes. They might be willing to tolerate a little bit of the orange stuff thrown in there. The next year sneak in an additional one.
Sweet Potato Latkes
2 Large Sweet Potatoes (shredded)
1 White Potato (shredded)
1 onion (shredded)
1 egg (can add additional egg if desired)
¼ cup panko bread crumbs (gluten free crumbs work as well)
salt and black pepper (to taste)
dried parsley flakes (generous dash)
curry powder (to taste, don't overdo it)
oil for frying
Combine egg, bread crumbs and seasonings and set aside.
Mix in shredded onion and potatoes ‘til mixture is thoroughly incorporated.
Form into patties (squeezing out excess liquid) and Fry or Bake.
Pre-heat oil in a pan. Fry patties for about 5 minutes on each side, or until golden and crisp.
Preheat oven to 400.
Place patties on well greased cookie sheet. Bake for 8 minutes on each side or until golden and crispy. Quick Fry and Bake Briefly fry the latkes in not oil. Drain and Bake at 400 until golden brown yield: about 10 latkes DO YOU LOVE CHOCOLATE? SIGN UP FOR THE NUTFREE TRUFFLE GIVEAWAY.... a Rafflecopter giveaway
Chanukah Begins Tonight! I've got a super simple way to make it extra special. Festive, Eggless Dreidel Cookies.
These are great for parties, teacher gifts, and baking with kids. This recipe is extremely versatile. Use different cake mix flavors, add food coloring, form into different shapes, add chocolate chips, get creative with icing etc.... Your only limitation is your imagination.
Dreidel Cookie Recipe
1 Box Duncan Hines Golden Cake Mix
1/3 cup oil
1/3 cup water Combine ingredients till play dough consistency is reached. Add a little more water and oil if mixture is too dry. Roll out dough and cut with cookie cutters on a greased baking sheet. Tip: cut the shapes right on the pan so I don't have to transfer the delicate dough.
Bake at 350 for 7 minutes (don't overbake)
yield: 2 dozen cookies