I surrender!! It is too messy and too much work to break down matzo to matzo meal. Instead I am using Quinoa flakes that are an approved grain by the rabbi’s for Passover. I am also beginning to add Red Palm Oil to my cooking and baking. Why? Because Red Palm Oil has been proven to lower cholesterol and blood pressure by cleaning out the arteries and as a bonus it helps in weight reduction. How, you ask? It is a long explanation and this isn’t a medical journal, therefore my suggestion to you if you care is to research the oil on-line!!
The following recipe for Passover Chocolate Chip cookies could also be called a regular cookie or if you add green food coloring and instead of vanilla extract you could add peppermint extract and instead of chocolate chips you could add green mint morsels the cookie could be used for St. Patrick. It is a very versatile cookie.
Vegan Gluten-Free Passover, St. Patrick or Regular Chocolate Chip, Mint Chip Cookie
½ pound margarine or vegan butter (softened)
¾ cup sugar
1 tbsp. egg replacer with 4 tbsps. of warm water, mixed completely
1 cup Quinoa Flakes
1 tsp. Red Palm Oil
1 tsp. Vanilla Extract
½ cup chocolate chips (more if you like)
In a mixer cream the butter, sugar, and extract together. Add the egg replacer and beat well. Add the flakes and oil until well blended then add the chocolate chips.
Preheat the oven to 375 degrees F. This recipe makes 12 large cookies. Place dough on an ungreased cookie sheet and bake for 13-15 minutes.
This cookie is delicious and does not taste vegan or gluten-free. I can’t explain it any better. My husband couldn’t tell the difference and he is quite a critique. I left the cookies out on a plate on the counter and waited in vain for my kids to come around and try them. Wow, did the kids rave about them. They actually thought it was a regular cookie. I may have hit on something here. Also it’s good for you!! Send me your praises.
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