Let’s help each other and moms of allergic kids. Here are our ideas to combat allergies and we want to hear yours too.
It’s tough enough cooking for kids with allergies (or even adults). But on Pesach, when a child or family member can’t have eggs or nuts, Pesach’s big staples, it’s near impossible. We’re launching this round-up with an egg-free, nut-free chocolate cake from Simply Tempting by Blimi Frank and Beverly Israel. Thanks, Miriam Wertzel for letting us know about it! There are some more tips and links below. Help us help all the moms out there by posting your recipes or links to egg-free and nut-free kosher-for-Pesach recipes below!
Eggless Pesach Chocolate Cake
Ingredients
- ¾ cup cocoa
- 2 cups sugar
- 1½ tsp baking soda
- 1½ tsp baking powder
- 2 tsp vanilla sugar
- 1¾ cups potato starch
- 1 cup coffee whitener
- 2 tbsp apricot jam
- ½ cup oil
- 1 cup boiling water
Instructions
- Preheat oven to 350°F.
- Combine all dry ingredients in a bowl. Mix. Add coffee whitener, jam, and oil. Mix. Add the water last.
- Pour into a greased 9 x 13-inch pan. Bake for 1 hour, or until when a toothpick inserted comes out clean.
Matzah Toffee Bar Crunch
Ingredients
- 6 sheets matzah (or enough to cover baking sheet)
- 1 cup (2 sticks) margarine
- 1½ cups brown sugar
- 1 tsp vanilla extract
- 1¼ cups chocolate chips
- optional garnishes: sea salt and/or toasted slivered almonds
Instructions
- Preheat oven to 375°F. Line a baking sheet with foil. Cover with matzah.
- In a small saucepan over medium heat, bring margarine and brown sugar to a boil, stirring constantly as margarine melts. Add vanilla and boil 2-4 minutes. Pour over matzah. Bake for 15 minutes.
- Immediately sprinkle with chocolate chips. Wait 5 minutes as the chocolate melts. Using a spatula, spread chocolate in an even layer. (Add your toppings.) Chill in freezer to set. Break into pieces. Store in an airtight container.
* This toffee from Passover Made Easy is a great egg-free nut-free sweet for Pesach. Beware that Pesach margarine can be temperamental.
Egg-Free Solutions
* Need to replace eggs in recipes? Generally, ¼ cup applesauce will work as a sub. Nechama Schwartz’s son is allergic to potato starch, nuts, and eggs. She uses the gebrokts cake mixes (even if the rest of the family doesn’t eat gebrokts) and substitutes the egg for applesauce and they come out very nicely.
* No Mixer Pesach Chocolate Chip Squares – replace the egg with ½ cup applesauce.
* Egg Free Biscotti (second biscotti in the post)
* 3-Ingredient No Bake Biscotti (use egg free marshmallows)
Nut-Free Solutions
* These crinkle cookies that we recommended last year in this post on recipes made with non-processed ingredients are nut-free.
* This no-mixer brownie also recommended in that post is also nut-free.
* No Mixer Pesach Chocolate Chip Squares – a reader replaced the almond flour with 1 cup quinoa flakes and 1 cup cake meal. She also replaced the eggs with ½ cup applesauce (see the comments).
Please add your ideas in the comments below!
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Hey guys,
A great nut free and egg free dessert is chocolate bark. Chocolate bark is an edible canvas for being creative – top it with your favourite things …. cookies, fruit, dried fruit or even sprinkles. Hope this helps. Xoxo Daniella (the silver platter cookbooks)
You can try the Egg sprinkle cookies from Kids Cooking
Here is a pesach adaptation:
2 sticks margarine
1/4 cup sugar
2/3 cup confectioners sugar
1 tsp vanilla extract
2 cups potato starch (plus 2 tablespoons if needed)
1/2 cup sprinkles
Cream marg and sugar in mixer. Add vanilla, starch until smooth dough. Roll into walnut size balls. dip balls into sprinkles and flatten them down a bit. Bake for 15 minutes at 375.
This one is egg and nut free
Marshmallow log
Adapted from TheJewishHostess.com
1 bag chocolate chips
1 T oil
10 oz mini marshmallows
Melt chocolate chips.
Add oil, mix. Add marshmallows.
Mix until the marshmallows are completely covered.
Prepare two sheets of parchment paper.
Place half the mixture on each paper. Roll into a log shape, twist the ends and push in a bit to help form a log shape. Refrigerate overnight. Slice and enjoy!
This is nut free:
Aunty Penny Bars
Melt: 10.5 oz chocolate
2/3 c oil
Remove from heat and add:
1 3/4 c sugar
Mix well and add:
5 eggs one at a time
and then add:
6 T cocoa
1/2 tsp salt
2/3 c Potato Starch
Optional 1/2 c chocolate chips
Pour into 9×13 Bake @ 350 for 35-45 minutes.
For pretty presentation, bake ins. Lined Pyrex. Cool and flip, then cut into bars.
egg free, contains nuts. https://detoxinista.com/paleo-chocolate-chip-cookies-vegan/ I used honey instead of maple syrup and margarine instead of coconut oil. I also put some pesach chocolate lentils on some (imitation m and ms)
egg free, contains nuts. Used honey instead of maple syrup.. https://www.thekitchn.com/recipe-the-worlds-easiest-cookies-just-happen-to-be-paleo-vegan-and-gluten-free-230608
Just wanted to share – I’ve been making the chocolate cake for a few years. The consistency isn’t great . It’s quite messy and hard to cut a piece . I just made them into cupcakes and it’s so much better!
We’re gluten free, can’t use some nuts, and just found out we are now egg free too – does anyone have any kugel recipes?
You can go onto allergic2allergies.com
There is a bunch of allergy free recipes on the site Click under yom tov. We keep adding more.
Twins in The Kitchen in the Circle magazine – there’s an egg fre and nut free brownie recipe in this week. Really delicious!
For potato kugel (made with kugel blade on braun food processor), i use a large peeled zuchinni in place of the eggs and it comes out delicous. For 9×13 – 5 lbs russet or idaho potatoes, 1.5 large onions, 1 very large zuchinni or 2 medium, oil to cover bottom of pan, salt and pepper. Grate all veggies, pour hot oil over mixture and mix well. Bake on 400 for about 2 hours.
Idy, I made the same discovery with the zucchini! I actually use it as an egg substitute in a lot of my pesach cooking!
You can also mix some potato starch into applesauce as an egg substitute for baking – 1:2 ratio but cut back on the oil in the recipe, maybe even half the oil.
Can you post the recipe?
Due to nut allergies I always used ground up lady fingers in place of almond flour. I have been doing it for years. I use it cup for cup & the recipes come out fine .I buy the BULK box & use the S blade to turn them into crumbs.
Cassava flour can be used for great egg free and nut free baking. It replaces wheat flour in any recipe calling for wheat flour (about 3/4 cups flour for 1 cup of wheat). Use in an egg free recipe or replace eggs with applesauce.