The following recipes have been family
traditions for as long as I can remember. My mother, she
should live and be well, instilled in us a joy for
Passover, that I can proudly say has passed down to our
daughters, and hopefully, will continue for generations
to come. To
see the recipes click here.
Exclusive to JDA
readers:
I just got off the phone with my mother and
she gave me a great twist on the Simple Almond Cookies.
(these can be made with ground walnuts and will be lower
in carbs---or try a combination)
For 2 beaten egg whites, substitute the walnuts with
1 small package (1 ¼ cups) of ground coconut that has
been lightly toasted in the oven or in a non-stick
frying pan. Using a wooden spoon mix in by hand. Add
sugar substitute equal to 2 tablespoons sugar, a pinch
of salt, 1-teaspoon vanilla extract. Refrigerate for at
least half an hour. Roll in to small balls and bake in a
325° F oven for 12-15 minutes. Remove when still warm
and cool on a rack. (Optional variation- you can roll
the cookies in the toasted coconut before baking)
|
100 grams 1 ¼ cup ground
coconut has the following nutrition
facts:
kcal- 637
Protein- 7
gr.
Carbohydrates- 15 gr
Dietary fiber- 11
gr. (check with your nutritionist-there are
those that deduct the fiber from the carb
countleaving only 4 gr. of carbs per
package)
Fat- 65gr.
Sodium- 45
mg. | |
|
 |
Divide these by the amount of cookies—we recommend
making small cookies, which should yield at least 15-20
pieces. The fat content is high so these should be
special treats---BUT FOR COCONUT LOVERS THEY DO HIT THE
SPOT!
There are many more wonderful
recipes in our EnLITEned Kosher Cooking Passover section
starting at page 356 and throughout the
book.
Please let us know how you did with these recipes and
what you would like to see in the
future. | 
