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Allergy-Free Passover Recipes

Allergy-Free Passover Recipes

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Editor's note: While all of the ingredients in the Passover recipes are kosher for Passover, each community has its own customs as to what to use or not use on Passover. Please also note that any processed food must have a reliable "Kosher for Passover" certification.

Passover is my family’s favorite holiday. However, food allergies still do bring lots of challenges, as many of the traditional foods eaten on Passover contain one or more of the Big Eight (wheat, soy, eggs, dairy, nuts, peanuts, tree nuts, fish and shellfish). We try to have fun in our house, but at the same time get back to the basics with simple ingredients. Here are some of our family’s favorite Passover dishes.

My kids love the sweet charoset, and I can never make enough of itThe Seder is difficult, because you can find lots of allergens lurking right on the Seder plate. Since we have airborne anaphylactic kids to eggs, we leave off the egg. For charoset, go with a very simple recipe. We blend, in the food processor, an apple and a pear, and than drain off the excess liquid. We mix a bit of wine into the charoset of those who can have wine (two of my kids were allergic to grapes, but both recently outgrew this allergy) at the table. My kids love the sweet charoset, and I can never make enough of it. They like it even better after it has sat in the fridge for a day.

For matzah—well, until this year we have been a gluten-free home and therefore used gluten-free matzahs. You can find gluten-free oat matzahs at most bigger Jewish grocery stores. To find a supplier in your area, click here. My kids loved it, but my husband will not be missing the bill for it (they’re on the expensive side) now that we have outgrown our wheat allergies.

One delicious recipes I make is Meatball Soup:

  • meat bones (we use lamb because our daughter is allergic to beef, but flanken makes this soup very rich and tasty)
  • loads of veggies
  • chopped meat (lamb or beef)
  • an onion
  • tomato

Time to cook up your soup. Begin with chopping the veggies (we tend to use celery, sweet potato, white potato, carrots, onion, turnip, parsnip, zucchini). Place the bones at the bottom of the pot and add the veggies. I load the pot up with veggies because they make it a really hearty, rich soup. I probably fill it to about two-thirds full. Fill the pot to pretty full with water. Add salt and fresh ground pepper to taste. Simmer. When the soup is about 3/4 done (or later!), mix chopped meat with a grated onion and tomato, salt and pepper. Make small meatballs (below) and put into soup. Finish cooking.

Chicken/Turkey Soup Balls

  • a few chicken breasts or cut chicken
  • grated potatoes
  • grated carrots
  • cubed zucchini and sweet potato
  • onion

Throw meat in food processor and blend. Mix in the potatoes and carrots. Add some salt and pepper. Put cut-up zucchini, sweet potato and onions into a pot. Let simmer for a few minutes, and then start adding in the chicken balls. Let simmer till the chicken is cooked through and you can smell the rich chicken broth that has formed. The chicken balls will make the water into chicken broth. My boys love this soup, and I make it during the year as well. We do not eat fish because two of the children are anaphylactic to fish. So, during the fish course, I just make loads and loads of salads.

During the Intermediate Days we like to eat light lunches, and have to find substitutes for the egg salad we used to live on. Here are a few of our favorites.

Eggplant Salad

Cube a few eggplants and roast them in the oven with a bit of oil or shmaltz. Sautee onions and tomatoes together, so the mixture gets saucy. Mix in the eggplant. Add a bit of salt. This is tasty served warm or cold.

Israeli Salad

Cut veggies into small pieces. Drizzle lemon juice, oil, salt, pepper.

Lettuce Salad

Cut lettuce small. Add salt, pepper, olive oil, lemon juice. Cube an avocado and mix together.

Avocado Salad

Mash a few avocados. Cut finely a quarter of an onion, a thick slice of tomato, lemon juice, and salt to taste.

My kids also love my Zucchini and Tomato Side Dish.

  • five tomatoes, cut up
  • four zucchini
  • two onions

Sautee the onions and when clear, add zucchini. When they are almost fully cooked, add the tomatoes. With a tad of salt and fresh ground pepper, it’s ready to go. This is good served on top of fish, chicken, or turkey to add flavor, or you can serve it as a side dish.

As for other sides, since we can’t serve kugel (have yet to figure out that one without eggs), we tend to be heavy on serving French fries, mashed potatoes, or roasted potatoes with meals, and a good veggie stir fry.

Dessert is always the hardest. Passover ice cream recipes always call for eggs, eggs and more eggs. Thanks to a wonderful friend, I found a recipe that I have adapted and played with over time.

Egg-Free Non-Dairy Ice Cream

  • one carton (16 oz) kosher for Passover non-dairy creamer
  • one carton kosher for Passover whipped topping (it comes whipped, but I like to whip it a bit stiffer. It’s not necessary, though)
  • one packet kosher for Passover pudding mix (vanilla or chocolate)
  • one cup flavoring

Mix together the non-dairy creamer, pudding mix and flavoring. For flavoring, you can use fresh fruit that are blended, or pumpkin (goes great with chocolate, my kids tell me). You can use your imagination, or just leave it out. Fold in the whipped topping. If you have an ice cream maker, throw it in there. Otherwise, put it in a Tupperware and put in the freezer. Every hour or so, take it out and mix it until it freezes.

During the year, I make the kids chocolate chip cookie dough ice cream with this (Cherrybrook Kitchen’s chocolate chip cookie dough mix formed into tiny balls and throw in); mint chocolate chip flavor (I heat the non-dairy creamer with 3–4 mint leaves, strain it out, cool it, and then make as usual. I add chocolate chips to it instead of a flavoring); “No peanut butter” peanut butter flavor (sunbutter as the flavoring), and more with regular non-dairy creamer and Rich Whip.

Another popular recipe in my house is Icies, which are made with sugar water comprised of one cup of sugar to one cup of water. Bring to boil and let cool. Add any fruit you love. We like to do strawberries, or strawberry and banana. Chop fruit and put in blender and blend. Some like it chunky while some like it smooth. Add in sugar water to desired sweetness. Freeze. Scoop out or shave it off. My kids also like when I freeze them into cups with a stick.

Happy Passover!

While all of the ingredients in the Passover recipes are kosher for Passover, each community has its own customs as to what to use or not use on Passover. Please also note that any processed food must have a reliable “Kosher for Passover” certification.

Sara Atkins is a stay-at-home mom her five silly and special children in Wynnewood, PA. In her spare time she is the President of Angel Service Dogs, Inc which is a foundation which trains Allergy Alert (TM) Service Dogs and Service Dogs for other needs including Tourettes Syndrome, PTSD, and anxiety.
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joan sydney April 4, 2017

As a major allergy sufferer myself, thank you for the recipes. I have so many good ideas what to cook now. Happy Passover Reply

Anonymous Manteca March 19, 2016

Helpful and where'd everybody go? Super helpful for anyone with food allergies, even if not for Passover. Thanks a bunch.
And I'm serious. Why did this die on the vine? Reply

Judith australia March 29, 2015

Try Avocado, banana, coconut or dates as dessert bases Avocadoes make an excellent base for mousse or ice-cream or smoothies. For instance, nadialim.com has a chocolate avocado mousse made from just avocado, honey, water and melted chocolate, blended and chilled...

Bananas too - I used to use a Yonanas machine, but I think you can do it in a food processor. Just process frozen bananas (or bananas + other fruit) to get instant soft-serve ice-cream. (Eat it right away. It hardens if you refreeze it.)

If coconut is OK for the kids, it can substitute for nuts in some recipes. Dates and coconut ground together makes date candy balls. Cocoa powder, coconut oil and honey makes fudge (the rawtarian website).... Reply

Anonymous Brazil July 14, 2014

I am looking for a no-flour, no-oil, no-sugar, no-egg oat-bread recipe that requires Hamotzi, so I can stop eating regular challah on Shabbos and still say Birchat Hamazon. (Are women required to eat bread?) I read that oats do not have gluten. So would a recipe of oats, chia gel (to replace the eggs), water, baking powder, baking soda, and salt allow me to say Hamotzi? Reply

R Klempner Los Angeles March 27, 2014

Fruity treats Last year, we experimented with making granitas: strawberry, lime, lemon-mint, and lemon-basil. Kids LOVED them and ate them not only on Pesach, but all summer long. Reply

Sorah Brooklyn March 27, 2014

I have 3 children with food allergies- with the full range of milk, nuts, eggs, fish, wheat and potato. Cake is off the list for us, but I would like to make some fruit candies and snacks. Any ideas would be appreciated. Reply

Anonymous Okinawa, Japan February 10, 2014

Thanks Thank for these recipes in my Humanities class, we are learning about Judaisim. One of our assignments was to cook and serve a Jewish meal, and this has proved very helpful!!!! Reply

Lisa Providence, RI February 5, 2014

Allergy-Free Passover One of my girl friends in Massachusetts has celiac disease, and it's good to know there are gluten free options available to her! Reply

Rivka Australia June 19, 2013

Chicken/Turkey soup balls turned out Delicious! I just wanted to thank you greatly for the chicken soup balls recipe. They turned out delicious and as a wonderful substitute for matzo balls as we have egg allergy's here. I used exactly 750g chicken mince, 2 medium finely grated potatoes and their starchy juice (helps hold the mixture together when simmering in the soup) and a very small grated carrot. I just mixed this together and dropped spoonfuls of this mixture into gently simmering chicken soup. Turned out beautifully for our Pesach Sedar and months later im still continuing to make them each week in our chicken soup and everyone loves them. A real winning recipe! Thank you. Reply

Sheila Miller USA, MO March 25, 2013

Vegan, very little oil and sugar, no wheat only rye/pumpernickle Any ideas what I should do for Passover? Started this last October. I'm allowed whole wheat pasta so will the matzah be considered the same? Reply

Harriet via chabadcape.com March 30, 2012

recipes I think it is wonderful that everyone today is considered for having a good holiday... Thanks for making it that way. Reply

R. Klempner L.A. April 17, 2011

Update Made fudge with egg-free marshmallows and amaretto flavored kineret non-dairy creamer...absolutely delicious. I made toffee matzahs; they're good, though not as good pareve as they'd probably be if I'd made dairy. Also, I substituted 1 mashed banana for the 2 eggs in a choc. chip cookie recipe for Pesach and it came out AWESOME! Reply

Sorah Brooklyn April 4, 2017
in response to R. Klempner:

I see this is way back from 2011, but do you have the choc. chip recipe? I experimented last year with brownies, using bananas but they came out rock hard. Reply

R. Klempner L.A. April 17, 2011

tried the matzah mall suggestion from Julie I tried to make matzah balls, I really did! Luckily, my husband insisted I do so BEFORE Pesach. We did it for Shabbos dinner a couple weeks ago. The raw dough looked promising, just less yellow because there were no egg yolks present. I popped them in soup at a rolling boil. The matzah balls fell apart in the soup, making the soup thick and weird. Not tasty.

Maybe Julie could provide the exact measurements or ratio of ingredients?

Next, trying the Cybele Pascal recipe Sara suggested. Reply

Anonymous newton, ma April 12, 2011

Fudge recipe We make chocolate frosting ( Margerine, cocoa and confectioners sugar) and use that mixture to fill mini cupcake holders . Then we freeze them and serve them frozen.

My kids really like these! Reply

judy Freedman Hashmonaim, Israel April 12, 2011

gluten free we are basically gluten free at home, and so keep Pessach all the year round except for the Kitniyot challenges!
In Israel most of the cakes are without gebrochts, so are gluten free. We buy them and freeze for the year.
I make a fun kiegel of one layer mashed potatoes, one layer spinach, one layer sweet potatoes or mashed carrots. Bake till top gets crispy, and serve in wedges with the three colors. Very pretty! Reply

r klempner L.A. March 30, 2011

gluten-free and more ideas There is a gluten-free, oat shmurah matzah made in England but available in the U.S. Other than that, most of the packaged "non-gebrokt" baking mixes are made of potato starch and are gluten-free. In fact, some are actually from the same factories as gluten-free cake mixes and the like, but they are under separate labels to cater to the different markets. Quinoa is gluten-free. There are also many potato starch recipes in Chabad books and online because Chabad does not eat gebrokts during Pesach.

Candies, like fudge, are easy to make gluten-free (and egg-free). Most sorbet and most pareve or dairy ice creams is gluten-free (most sorbet & real i.c. has NO eggs in my experience, but the pareve i.c. during Passover almost always contains eggs because it can't use soy). I might try Julie's suggestion for matzah balls (we're dealing with egg allergy in this house, not gluten). You can also make the matzah balls in a separate pot for those who can eat them.

Have a Happy & kosher chag! Reply

Sara Atkins Wynnewood, PA March 30, 2011

cookies, gluten free, and eggless foods So unfortunately I do not have any cookie or cake recipes as I do not make on passover. My kids eat fruit and icies for desserts. Potato kugel like someone said, skip the eggs and add oil or shmaltz- works wonderfully. We do it year round. If you google Cybele Pascal she just published online a pesach kugel that looks divine. It is gluten free as well. As for gluten free stuff- unless you wet your matzah for a dish pesach is VERY gluten free friendly as glutenous grains are not allowed!!! All my recipes here are gluten free and because my family does not eat gebrocks (wet matzah) everything I make is gluten free on pesach which makes life easier for us. Feel free to get in touch with me if you need more recipes JP. Oh, and matzah balls- I haven't gotten them to come out to be honest. Reply

JP March 29, 2011

Gluten-free Passover I am surprised no one had said anything about gluten allergy. I have searched the Web and a few book stores and was so surprised to find out that there are not that many sources for good gluten-free Kosher for Passover recipes. If anyone knows any, can you please share? Reply

Anonymous March 24, 2011

eggless cookies my grandson is allergic to eggs-any cookie or cake recipes without eggs Reply

Anonymous montreal, canada March 21, 2010

Kugel You can make potatoe kugel without eggs. Just leave out the eggs and add a bit of oil or shmaltz. Reply

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