Nut Free Quick and easy allergy friendly recipes
Nut-Free Charoset Avoiding nuts is a full time effort, no more so than on Pesach! Here’s a delicious nut-free charoset and some creative recipes of how to use up the left overs!
What You Need 8 medjool dates, pitted and checked 1 large baking apple, peeled and cut into large peices 1/8 c. raisins or currants 1 c. kosher sweet red wine 2-3 Tbsp honey or silan (date syrup) 1/4-1/2 tsp. cinnamon 1 2” pc of fresh ginger
What To Do Place all ingredients in a small pot (the wine should almost cover the ingredients Simmer for 30-45 minutes, adding water as needed to prevent burning Let cool, remove ginger Pour out remaining liquid, and reserve Puree remaining solids using a submersion blender Add reserved liquid until a smooth, spreadable consistency is reached
Store in an airtight container (glass is best) in the fridge
Warm Charoset Chicken Appetizer
What You Ned ½ c. charoset 1/8 c. balsamic vinegar 4 boneless, skinless chicken breast 2 large sweet potato, peeled and cut into 2” cubes 2 cloved garlic, minced 2 granny smith apples 1 head Romaine lettuce, washed and torn into bite-sized pieces ½ English cucumber, sliced 1 yellow pepper , cut into bite sized pieces EVOO, salt and pepper
What You Do Combine charoset and balsamic vinegar, remove 4 Tbsp and reserve for later Add chicken and marinate 30 minutes While chicken is marinating, toss sweet potato cubes with ¼ c. EVOO, garlic, pinch of salt and pepper Spread onto a baking sheet in a single layer and bake at 425 for 25-30 minutes (or until cooked through) Heat a skillet pan to med-high, oil lightly Sear chicken 2-3 minutes per side then bake at 350 for 20 minutes Let chicken cool 5 minutes and slice into strips
To assemble: Toss lettuce, cucumber, apple and pepper in a large bowl Add ¼ c. EVOO, pinch of salt and pepper
Place a large mound of salad on each plate Divide sweet potato into 4 portions, and place 1 portion in the center of each salad mound Carefully lift sliced chicken breast and place across sweet potato Drizzle reserved charoset-baslsamic dressing over the top
Upside-Down Charoset Pesach Cake
What You Need 1 box vanilla/yellow pesach cake mix (prepared according to package directions) 1 large baking apple 1 Tsp. sugar Pinch cinnamon 1 tsp. potato starch 1 c. + ½ c. charoset
What You Do Cut a round piece of parchment paper and place on the bottom of round cake pan Lightly spray pan and parchment and set aside Peel, core and thinly slice apple Toss apple slices with sugar, cinnamon and potato starch and set aside for 5 minutes Add ½ c. charoset to cake batter and mix well Arrange apple slices on the bottom of the cake pan Drop spoonfuls of remaining 1 c. charoset over apples and spread gently, leaving a 1” border around the edges Pour cake batter over top Bake according to package directions Let sit for 10 minutes once fully baked then place a large plate over the cake and carefully invert Once cool, rain powdered sugar over the top (optional)