Allergy Friendly Baked Apple Cinnamon Matzoh Brei

Dairy Free, Egg Free, Gluten Free, Nut Free, Seed Free, Top 8 Allergy Free, Vegan, Vegetarian

If you are a member of the allergy community, then I am sure you are familiar with FAACT, the Food Allergy and Anaphylaxis Connection Team  They are a phenomenal resource to the food allergy community, and I was honored to be asked to write a guest blog for April featuring holiday desserts for Easter and Passover.  I happily accepted and got to business because I THOUGHT I knew about baking for Passover as I had done it over the years at various places I have worked but…now doing it Top 8 allergy friendly is a whole new story.

There are quite a few rules for what is compliant for Passover cooking and baking as no leavening can be used, whether it be from any form of fermentable grain (wheat, oat, corn, barley, etc.) or from a chemical leavener (baking powder, soda).  From my research and lifeline calls to my Jewish friends I got a fascinating education very quickly.  I decided to keep it simple and light for the spring while making sure all the elements of the dessert are keeping with permissible ingredients.

Challenge accepted, and I came up with this Baked Apple Cinnamon Matzoh Brei.  This not your Bubbe’s matzoh brei, but still really delicious and even better, Top 8+ allergy free for anyone who is celebrating Passover. As a nod to the traditional charoset at the Passover Seder, I added an apple and raisin compote to the matzoh brei for a sweet, spiced element. 

I won’t say that this is exactly what a stovetop egg matzoh brei tastes like, but I think it’s pretty delicious and even better with some dairy free whipped cream. I made some sweetened whipped coconut cream for topping when it was warm out of the oven and it was gobbled up by my family!

This is a GREAT recipe for the kids to help with. They can certainly break up the matzoh, pour the milk, and measure the dried fruit. I have a plastic chef’s knife for Casey that he uses to help cut fruit and vegetables with. It’s quick, easy and comforting flavors. 

So, from Katie Bakes for Casey, be well and safe and I wish my friends that celebrate a Happy Passover and remember life is short so eat dessert first…safely! 👩🏻‍🍳💙

Ingredients and Substitutions

Matzoh – I used a gluten free matzoh when testing this (and boy did I test this over and over and over!) because it’s compliant for Passover dietary law AND seed and nut free.  Many Passover desserts are made with nut flours and eggs and that is obviously out to keep it Top 8 free.  A lot of seeds (ex. sesame) are not allowed at Passover, so it was nice not to worry about that for a change.  Please be aware that some matzoh does contain egg so read your labels and do your research for a safe product.

Safe milk – To soak the matzoh I used Casey’s safe So Delicious coconut milk but feel free to use whatever non-dairy milk is safe for you.  If you are making this and dairy is not a concern for whatever reason, feel free to use. 

Raisins – I used raisins in the apple compote but feel free to add dates, dried cranberries, figs, currants or whatever appeals to you.  I made it as a nod to charoset, which is served at the Passover table.  From talking to friends and doing research it varies in texture from a chutney style.  It also traditionally has walnuts but being a Top 8 free recipe that had to be left out, but of course you can add it.

**As always, please check which brands are safe for your needs.**

Allergy Friendly Baked Apple Cinnamon Matzoh Brei

Dairy Free, Egg Free, Gluten Free, Nut Free, Seed Free, Top 8 Allergy Free, Vegan, Vegetarian

Author: Katie Martino Lopez

Prep Time: 30 minutes


Cook Time: 35-40 minutes

Total Time: about one hour 15 minutes

Yield: one 8″ square baking pan, about 4-6 servings


Apple Raisin Compote

  • 1 ½ Tbls. safe butter for sautéing
  • 1 ½ c. peeled and chopped firm apples, about 2 medium
  • 2 Tbls. granulated sugar
  • ¼ c. raisins or any other dried fruit you like (can add more, but it will make the matzoh brei sweeter)
  • 1 tsp. cinnamon
  • 2 Tbls. orange juice
  • Very small pinch of salt

Matzoh Brei

  • 5 sheets matzoh
  • 1 1/3 c. non-dairy milk of choice (if using regular milk is not an issue, feel free to use)
  • 3-4 Tbls. sugar for topping


  1. Prepare the apple filling: In a large sauté pan, melt the safe butter over medium high heat. Add the chopped apples and 2 Tbls. sugar and continue to cook over a medium flame, stirring often, until apples are softened but not mush.  The sugar will help draw the moisture out and make a nice caramelization.
  2. Add orange juice and raisins and cook until juice is evaporated. Place in a small bowl and stir in cinnamon and salt. Set aside.  NOTE: Apple filling can be cooked up to a one day ahead and kept in the refrigerator.  Warm gently (or at least have at room temperature) before adding into the matzoh brei.
  3. Preheat oven to 350°.
  4. In an 8×8” square pan, break up the matzoh sheets into smallish pieces. Pour the non-dairy milk over the matzoh, pressing in to let it soak, and let it sit for about 10 minutes.  Stir and press down often to ensure the matzoh is absorbing the milk.  It will break down and the starch released will help bind the mixture as it bakes.
  5. Stir the apple mixture in evenly and generously sprinkle the 3-4 Tbls. sugar over the top to help make a nice crust in the oven.
  6. Bake 35-40 minutes or until browned on top.
  7. Serve warm with powdered sugar (corn free if keeping it compliant for Passover) or non-dairy whipped topping.
  8. Matzoh brei will keep 2 days in the refrigerator but reheat before serving for best flavor and texture.

Recipe Notes

  • I used a medium sweet Rome apple for this recipe, if using a tart apple like Granny Smith then the sugar amount will have to be increased.
  • Use a large sauté pan to make the apples as it will help the fruit and sugar caramelize and deepen the flavor. If it’s crowded in a small pan the texture will be compromised.
  • Whatever matzoh you use please do research to make sure there is no cross contamination for other food allergies you manage. Note that a lot of matzoh are made with eggs.



As we all know, reading labels and preparing food when managing allergies is a job within itself with much responsibility. All the brands I use are ones that I have contacted, and Casey has eaten safely. That being said, I must remind…

Please do your own research when deciding which products and foods are safe for the allergies you manage. These are the ones that are safe for our needs but may not be for you. Everyone has different comfort levels with manufacturing and production procedures.

And, as a friendly reminder, always have 2 epinephrine auto injectors on hand!

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