Passover is a time to spend with family and friends, a time to eat delicious foods. Almond-flavored egg-white macaroons, egg-laden matzah balls and walnut-laced charoset are all recipes that we look forward to all year long. But for those with food allergies, Passover can present challenges, especially for those with nut and egg allergies.
As a food allergy mom, I am always looking to find substitutions for my family. As an AllerCoach(TM), I am often asked what can be done to keep food-allergic family and friends safe. I would like to offer some suggestions that may make the celebration safe, while keeping with Passover traditions.
Things to keep in mind:
Get Creative: I approach cooking with food allergies as a way to stay healthy but I am always searching for substitutions and new recipes that end up becoming family favorites.
Plan Ahead: Depending on what food allergies you need to consider, planning ahead will take the stress out of planning your Seder. It is important not to assume that you know what ingredients are contained in any product you may use. Please read each label carefully. Currently, only 8 Top Allergens are listed in bold.
Keep a list of ALL of the ingredients you are using. Some may need to know if specific ingredients are, or are not, in a particular recipe. Every ingredient matters.
Cross Contact: Remember that even a trace amount (5 particles per million) of the food protein could result in an allergic reaction. Cross Contact happens when two proteins of foods mix because they have touched. As a result, each food then contains small amounts of the other food’s protein. It is important to keep countertops clean and keep utensils, pots and pans, dishes away from the food(s) in question.
Keeping the above information in mind, this will be a welcome addition to your seder and hopefully bet the start of a new tradition!
Lace Cookies Recipe - Wheat-Free, Egg-Free, Dairy-Free, Nut-Free, Gluten-Free
3/4 cup sugar
1 1/2 cups potato starch
1/2 cup ground, unsweetened coconut* (Coconut is a tree-nut, make sure it is safe for those allergic to tree-nuts)
1/3 cup Earth Balance Vegan Butter (Soy) (Earth Balance does have a soy-free version with pea-protein)
2 teaspoons of lemon juice (or vanilla extract)
2 Tablespoons water
1. Preheat oven to 375 degrees
2. Cream Earth Balance and sugar with a mixer. Add remaining ingredients and combine until smooth.
3. Drop small balls of mixture onto cookie sheets (lightly sprayed with allergy-free baking spray, or use parchment paper).
4. Bake at 375 for 10 minutes. Use the edge of a spatula to separate cookies and gently reshape while cookies are still warm.
5. Let cookies cool and harden before transferring to an airtight container.
If you, or your family, friends have any questions, please email me at email@example.com
*Coconut is naturally gluten free, but check packaging to see where it’s manufactured.
As always, feel free to reach out for a free consultation!