Today, we are featuring a guest post from Tamar Warga, who blogs at Kosher With Food Allergies and is the author of “A Taste of Freedom Passover Food Allergy Cookbook.” (Make no mistake: I do not have 10 kids, twins or a cookbook, like this busy lady!)
Allergy-Friendly Passover Lace Cookies
By Tamar Warga
Passover is an awesome time to be gluten free. First off, there’s gluten-free matzah available, so all of those matzah-based recipes are fair game. Then there is that wonderful custom of not eating gebrokts. For simplicity’s sake just think of non-gebrokts as synonymous with gluten free. You shouldn’t find a speck of wheat in products labeled non-gebrokts (always read ingredient statements just to be safe).
Instead of traditional yeast and wheat flour, many Passover recipes call for eggs and ground nuts. If you’re avoiding wheat, nuts and eggs, you could really be in trouble this holiday. We’ve had to deal with all of these allergies at our house. Breast-feeding twins with multiple allergies is no picnic. As our kids grew and got into everything, I became creative by necessity. The fabulous cookie recipe below is from my cookbook, “A Taste of Freedom.”
All the recipes in the cookbook are not only free of wheat, but free of dairy, eggs, nuts, soy, corn and fish as well. Recipes are easy to follow and use readily available ingredients and plenty of fresh fruit and vegetables.
Don’t forget to stock up on all of your favorite gluten-free Passover items while you can (in the frozen and dry goods sections). Anything left over after Passover is typically deeply reduced, but stores may sell out of your favorite items.
Have a joyous, healthy and delicious Passover!
Tamar Warga, MS-CCC, SLP is a licensed and certified Speech Language Pathologist and a mother of 10 (4 with food allergies). She is also the author of A Taste of Sweetness for Rosh Hashana Food Allergy E-Cookbook and A Taste of Freedom Passover Food Allergy Cookbook. Tamar blogs at Kosher With Food Allergies, “Where kosher Jews get allergy news.”
Allergy-friendly recipe from:
A Taste of Freedom — Food Allergy Cookbook
- ⅓ stick margarine
- ¾ cup brown sugar
- 1 ½ cups potato starch
- ½ cup ground, unsweetened coconut
- 2 teaspoons vanilla extract
- 2 tablespoons water
- Preheat oven to 375 degrees. Cream margarine and brown sugar with a beater. Add potato starch, coconut, vanilla and water and combine till smooth.
- Drop small balls of mixture onto a cookie sheet (lightly sprayed with baking spray). Flatten balls with the back of a spoon. Cookies will spread, leave room between them.
- Bake at 375 degrees for 10 minutes. Use the edge of a spatula to separate cookies if they spread into each other. Gently reshape the cookies if necessary while still warm. Let cookies cool and harden before transferring to an airtight container.
Yield: 2 dozen cookies