Move over, refined white flour. We’re kicking you out for Passover and may never want to see you again.
Alternatives to the pantry mainstay have officially gone from fad to mainstream. Cooks, bakers, dieters, and health-minded individuals are sold on substitutes that deliver nutritional benefits that refined white flour can only dream about.
And that’s great news during Passover, because these healthy, flavorful swaps are also grain-free and therefore kosher for Passover (OU-P).
Pereg is showcasing a variety of game changing white flour alternatives made from plantain, banana, coconut, quinoa, and almond for use during Passover and year round.
Each has its own personality in terms of taste, texture, and performance, so you’ll have to make some adjustments when replacing regular flour.
But those differences are exactly why these alternatives are so intriguing. Factor in their gluten-free boost of nutrients, fiber, and protein, not to mention lower calorie count, and meal time just got a lot more exciting.
Still not convinced? Here are more reasons to choose Pereg’s flour alternatives over refined white flour:
- Versatile for cooking and baking
- Rich in vitamins and minerals
- Dense starch content aids digestion, promotes lower blood sugar, and fills you up
- Heart healthy “good” fats
- Lower in carbs
- Gluten free
- Paleo friendly
- 100% natural
Get to know these flour alternatives from Pereg and then mix up a batch of Tropical Plantain Cookies. You may never go back to white flour again.
Tropical Plantain Cookies
Yield: 36 cookies
Ingredients:
- 1½ cups Pereg’s Plantain Flour
- 1½ cups brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 2 tablespoons milk
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup sweetened dried pineapple
- ¾ cup chopped walnuts
- ¾ cup shredded coconut (sweetened)
Directions:
- Preheat oven to 350 ̊ F. In a large bowl mix together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, lightly beat eggs, milk, oil, and vanilla together.
- Add egg mixture to dry ingredients and mix thoroughly.
- Chop pineapple into quarter-inch cubes. Mix pineapple, walnuts, and coconut into batter.
- Using a two tablespoon scoop, place batter on a baking sheet with two inches of room between each cookie.
- Bake for 12 minutes or until a toothpick comes out clean.
Follow Pereg Natural Foods on Facebook at Facebook.com/peregnatural, Twitter @pereggourmet and Instagram @peregnatural