Frustrated by the lack of options for your allergic child on Passover? It’s time to take matters into your own hands…or your own kitchen.
Having a child with food allergies can be an emotional and stressful thing to deal with. Passover especially is one of the most difficult times of year for food allergy families. The number one complaint I hear from most allergy parents is that there are eggs and nuts in most packaged products so there is nothing their children can eat. It is true, there aren’t many store-bought allergy friendly options…which means you’ll have to make most things from scratch. Chips and ices are some examples of things which can be made from scratch, but if your child is a cookie lover but cannot have eggs, there are many ways to substitute eggs in baked goods.
The following methods will work for recipes that contain 1 egg, not for recipes that are reliant on many eggs.
Applesauce: Use ¼ cup of applesauce in place on one egg in baking recipes. You can mix it with ½ teaspoon of baking powder as well.
Banana: Use ¼ cup of mashed banana when baking if you don’t mind a banana flavor. I recommend this for cakes and muffins.
Vegetable Oil: ¼ cup of vegetable oil can be substituted for one egg. However, if the recipe calls for more than one egg, try another method so the recipe isn’t too oily.
Water, Oil, and Baking Powder: Whisk together 2 tablespoons of water, 1 teaspoon of oil, and 2 teaspoons of baking powder. Use this in place of one egg. This is a great option for cookies, cakes, and muffins.