Prep 10 mins
Cook 10 mins
This recipe is for a matzo substitute for gluten-free folks. Though they aren't "kosher matzo" (matzah shmura) for Passover due to not containing any of the 5 grains that matzo are supposed to be made of, they are made of Kosher for Pesach ingredients so they can be used for other purposes, such as enjoying charoset and maror sandwiches or snacking on during the week of Passover. Don't expect them to taste or have the texture of regular matzo - They don't. But they are still pleasant tasting (no bread of oppression here!) and crispy.
- 78.07 ml potato starch
- 78.07 ml almond meal
- 14.79 ml flax seed meal
- 29.58 ml vegetable shortening or 29.58 ml solid coconut oil
- 44.37 ml warm water
- 1.23 ml salt
- Preheat oven to 450°F
- Cover a cookie sheet with aluminum foil. In a medium bowl, combine the dry ingredients. Mix shortening or coconut oil into the dry ingredients using your hands. Add water just a little bit at a time until the dough makes a ball and isn't too sticky. Knead well, making sure there are no big chunks of shortening. If the dough is sticky, add additional potato starch.
- Take walnut size pieces and press with your fingers onto the foil-covered baking sheet until flat and thin. Smooth out edges, if desired, and use a fork to prick rows of holes.
- Cook for 10 minutes, watching carefully to make sure they don't get overdone. You should underbake them slightly, rather than overbaking. Remove from oven as soon as the edges become slightly brown - The top should still be white.
delicious crackers! Its crunchy and it has a matzo flavor and it is kosher for passover
What a Blessing this receipe has been for me and friends in my congregation! The taste is just wonderful. Quick and easy to make. You'll make them year round, not just for Pesach (Passover)