The goods on flour-free for Pesach

The goods on flour-free for Pesach

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.


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

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. 

• • • • • • • • •


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

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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