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The goods on flour-free for Pesach
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The goods on flour-free for Pesach

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Accommodating Passover restrictions poses a special challenge when it comes to baking or making dishes that call for flour. Pereg Natural Foods, based in New Jersey, offers the following recipes this holiday season.

QUINOA ALMOND COOKIES

Prep time: 15 minutes, plus one hour resting time 
Cook time: 10 minutes
Yield: 16 cookies

Ingredients:
1 cup quinoa flour
1/2 cup granulated sugar
1 cup almond flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
2 Tbsp. oil, such as grapeseed oil
2 eggs, whisked
1 tsp. vanilla
2 Tbsps. milk
1/2 cup chocolate chunks 

Preheat oven to 325 degrees. In a large bowl, whisk together dry ingredients: quinoa flour, sugar, almond flour, baking soda, cinnamon, and salt. 

Add in oil, eggs, and vanilla; combine until a dough starts to form. Start adding milk and mix with clean hands until a dough forms. You may not need all the milk. If dough gets a little too sticky, add a little more quinoa flour. Then mix in chocolate chunks. 

Shape into one-inch balls and place on a cookie sheet lined with parchment. 

Bake on middle rack 12-14 minutes until golden brown; let cool on cookie sheet. Can be kept in an airtight container for up to three days or frozen. 

• • • • • • • • •

COCONUT FLOUR BISCUITS

Prep time: 10 minutes
Cook time: 12 minutes
Serves four

Ingredients:
4 large eggs, divided
1/2 cup coconut flour
1 tsp. baking powder
1/4 tsp. salt
1/4 cup melted coconut oil
1 Tbsp. brown rice syrup

Preheat oven to 400 degrees. In a medium bowl, whisk egg whites until soft peaks form and whites have doubled in size. In a separate bowl, whisk together coconut flour, baking powder, and salt. Fold yolks into whites; add remaining ingredients until there is a uniform batter and coconut flour has absorbed the liquid. 

Divide batter into four pieces and mold into biscuit shapes about one inch tall. Place on a baking sheet lined with parchment paper and bake for 12 minutes or until browned on the top. 

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