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New For Passover
Keri Guten Cohen
Products help feed those with special diets and add convenience.
Keri Guten Cohen
Story Development Editor
W
hat’s new for Passover this
year follows many of the cur-
rent trends for new foods on
all grocery shelves.
Look for plenty of gluten-free products,
some organic items and several packaged
foods that will help save you time.
Pereg Natural Foods, which markets
gluten-free products as well as all-natural
spices and ancient grains, has come out
with three kosher-for-Passover gluten-
free flours: coconut, almond and quinoa.
Coconut and almond are two of the most
popular alternative flours for gluten-free
eaters and those who follow the paleo diet.
And what seder these days doesn’t have
participants who are gluten-free, vegetar-
ian, vegan or dairy-free?
Pereg’s Passover flours are 100 percent
natural, non-dairy, non-GMO and certified
kosher by the Orthodox Union (OU-P).
They can be used in most recipes as an
equivalent measure for whole wheat flour.
(See recipe below.) Each variety comes in
16-ounce resealable bags for about $5.49.
Also look for Manischewitz Gluten-Free
Matzo Meal and Gluten Free Cake Meal.
Pereg also markets a kosher-for-Pass-
over quinoa in white, tri-color and red,
sold in 10-ounce resealable bags.
Continue the natural trend by seeking
out Passover items at Whole Foods Market,
which has collaborated with Kedem Food
Productions, a major kosher food manu-
facturer and distributor in Bayonne, N.J.
Kedem and Whole Foods began working
together about 10 years ago. New this year
are kosher for Passover fair trade coffee,
the Chosen Bean; ancient grain matzah;
salted, chocolate-covered macaroons; and
Gefen Kartofele snacks, couscous and
crackers (all gluten-free). Look for other
returning, exclusive items as well at Whole
Foods.
Manufacturers also are offering some
convenience items, like kosher-for-
Passover chopped garlic, sauteed onions
and organic beets (peeled and ready to
eat), frozen mashed potatoes (also sweet
potatoes), all by Gefen, and imported
balsamic vinegar from Modena, Italy,
by Manischewitz, reports the online site
50 April 14 • 2016
Part of the Passover selection at Johnny Pomodoro’s Fresh Market in Farmington Hills
QUINOA CHOCOLATE CHIP COOKIES
Ancient Grains matzah is available at
Whole Foods.
Kosher Today.
Manischewitz also has beefed up its
snack line with Thin Potato Chips and
Ripple Potato Chips in snack-sized bags
in a multipack tray, Gluten-Free Grab n
Go Chocolate Cookies and Gluten-Free
Grab n Go Chocolate Chip Cookies, and
gluten-free cereals. Look for many of the
chips and more at Johnny Pomodoro’s in
Farmington Hills. Managing owner Dan
Sonenberg says he has had to re-order
many items already.
Also, check out selections at Kroger and
Busch’s, especially in West Bloomfield, and
Meijer in Southfield and West Bloomfield.
Another new Passover product from
Manischewitz and Welch’s is a Sparkling
Grape Juice that is non-alcoholic with no
artificial flavors, no artificial colors and no
sulfites.
One-Stop Kosher Food Market in
Southfield has an extensive selection of
Manischewitz and Welch’s teamed up to offer
Sparkling Grape Juice for Passover.
traditional and new kosher-for-Passover
foods and items, including Pereg’s alterna-
tive flours. Manager Shlomo Goldman
says the store has “all the newest stuff.”
Many are gluten-free — hot dog and
hamburger buns, flat breads in various
flavors, blintzes, pies, pie crusts and ice
creams.
“The traditional stuff is moving fast,”
Goldman says, “but the gluten-free foods
are things those who feed people with
celiac [disease] wait to stock up on at
this time of year. We have new gluten-
free cakes and cookies imported from a
Canadian bakery. And a new item is imita-
tion crab for Passover that’s gluten-free.”
He expects to be well-stocked through
the holiday.
“We buy a lot,” Goldman says. “We
started in 1996; this is our 20th Passover
so we are well aware of what we need.”
*
1 cup Pereg quinoa flour
½ cup granulated sugar
1 cup almonds, ground to powder
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. salt
2 tbsp. grapeseed oil
2 eggs, whisked
1 tsp. vanilla
2 tbsp. milk
½ cup chocolate chunks
Preheat oven to 325ºF. In large bowl,
whisk dry ingredients: quinoa flour,
sugar, powdered almonds, baking soda,
cinnamon and salt.
Add in oil, eggs, vanilla; mix until a
dough starts to form. Start adding milk;
mix with hands until dough forms. You
may not need all the milk. If dough
is too sticky, add a little more quinoa
flour. Mix in chocolate chunks.
Shape into 16 1-inch balls and place
on a parchment-lined cookie sheet.
Bake on middle rack for 12-14 minutes
until golden brown. Let cool. Can be
made ahead and frozen.