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No oil pesach recipes please-pareve

 
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ladYdI




 
 
 
 

Post  Sat, Apr 04 2020, 11:03 pm
Cookies, cakes, sides, desserts
We use shmaltz so anything fleishig is ok
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ra_mom




 
 
 
 

Post  Sat, Apr 04 2020, 11:08 pm
How about meringues and almond cookies?

Use Fresh lemon instead of the extracts.
https://food52.com/recipes/780.....4060d
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ladYdI




 
 
 
 

Post  Sat, Apr 04 2020, 11:13 pm
Txs this cake actually looks like one I’ll try!!
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ra_mom




 
 
 
 

Post  Sat, Apr 04 2020, 11:16 pm
Have you tried substituting homemade blended apple sauce for oil in a brownie recipe? It's a recipe should be able to handle the substitution.
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ladYdI




 
 
 
 

Post  Sat, Apr 04 2020, 11:17 pm
Txs I’ve tried that in apple or carrot muffins or cakes. FYI we don’t use cocoa or chocolate either!
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cbg




 
 
 
 

Post  Sat, Apr 04 2020, 11:18 pm
123 cookies don’t need oil
And there’s so many variations you can make

Oh wait do you use sugar?
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ez-pass




 
 
 
 

Post  Sat, Apr 04 2020, 11:18 pm
If you like maple syrup these are delicious!!!

https://elanaspantry.com/meringues/

Almond butter cookies are great and you can add chocolate chips or raisins etc to them.

Ingredients:

2 cups creamy almond butter, room temperature
2/3 cup raw honey (local if possible)
2 large eggs (free range if possible)
2 level teaspoons baking soda*
½ teaspoon fine sea salt
½ teaspoon pure vanilla extract
Recipe:

Preheat the oven to 350º Fahrenheit. Line two baking sheets with parchment paper.** Add all of the ingredients to a large mixing bowl and mix together on medium-high with a hand mixer for 60-90 seconds, or until the mixture comes together like a thick dough. It should be very thick and sticky.

Form the dough into ping pong-sized balls, rolling them gently with wet hands to form. You’ll need to rinse and wet your hands every second or third cookie, as the dough is very sticky.


Place 8 dough balls on each parchment lined cookie sheet spaced about 2 inches apart, making sure each ball is about the same size for even cooking time. Use the back of a fork to slightly flatten each cookie and make a crisscross pattern on the top (you may need to wet the fork in between each cookie if the dough is too sticky.)

Bake each sheet of cookies individually for 10-11 minutes, until lightly browned but not too dark on the bottoms. The bottoms will burn easily, so check the cookies at 10 minutes; slide the parchment paper with the cookies still on it right onto a cooling rack or other surface to prevent the cookies from continuing to cook on the cookie sheet. Let cool 5-10 minutes before eating. Store the cookies in an airtight container in the refrigerator up to 5 days (but let’s be honest, they’ll never last that long).
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ladYdI




 
 
 
 

Post  Sat, Apr 04 2020, 11:38 pm
Yes we use sugar
Not baking soda or powder
We can make almond butter
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ez-pass




 
 
 
 

Post  Sat, Apr 04 2020, 11:45 pm
ladYdI wrote:
Yes we use sugar
Not baking soda or powder
We can make almond butter


I would skip the baking powder/soda...it should be good without as well.
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