Paleo Grain Free Matzo is possible and easy! This sub for the regular may not be blessed by a rabbi, but it sure does the trick!
What a time to be alive. Here we are approaching Passover 2020 amidst a real plague. I mean, you can’t make this sh*t up honestly. We are on day eleventy 9 of this lockdown and I’m finding some interesting things to be true.
1. You can love your kids to tears and also want to string them up by their toenails all within a 27 second time frame.
2. See above but sub in “spouse” for “kids”
3. You become even more surprised than normal that dinner needs to be made nightly
4. It is possible to reach the end of the internet and I fear the same could be true for Netflix but I’m holding out hope
5. Hair will begin to make its own styling product if you just stop washing it altogether
6. Neighbors wave REALLY enthusiastically (like you to your 5th grade crush) on evening walks after not seeing other humans for a month.
7. Make some effin’ donuts already. Life is short and you need sprinkles and fried dough during lockdown. Find that recipe HERE.
Outside of that list, I am mostly grateful. Not everyday and not in all the moments, but I am grateful that my family has enough food to sustain us and a place for us to shelter in place. I’m not thrilled that my poor girl Stella has a full blown rash like she did 2 years ago that has taken over her entire face with no relief even after going to the pediatrician twice during this pandemic. But I digress.
If you observe Passover, this matzo is pretty damn good and can also be found in our book, The New Yiddish Kitchen. If you don’t celebrate this holiday, here’s an awesome cracker, don’t forget the salt and butter. Need matzo balls to go with your matzo? You know we got you. Head over to Zenbelly’s blog HERE to grab the recipe for those. Tell Elijah I said hi, I can’t risk keeping a door open for him (pandemic jokes).Print
Paleo Grain Free Matzo
- 1 cup cassava flour
- 1 cup potato starch (sweet potato starch would work)
- 3 tablespoons avocado or olive oil
- 3/4 cup + 1 tablespoon water
- 1 tablespoon honey
- Sea salt to taste
- Preheat your oven to 475F. Combine all the ingredients in a medium sized mixing bowl
- Stir the ingredients to combine and then mix by hand to form a ball of dough
- Divide the dough into four equal pieces. Roll out each piece of dough onto a lightly floured piece of parchment paper (using some potato starch to dust) into a rectangle, approximately 8×6 inches. You will want to make the rolled out matzo as thin as possible; this will help it be both crispy and bubbled in nature
- Transfer the parchment paper and unbaked matzo onto a baking sheet. Poke holes vertically in the matzo with fork prongs as shown in the photos, and then bake for 3 minutes. Remove the baking sheet and turn the matzo over and bake for 3 minutes on the alternate side
- You will want to watch the matzo very carefully so that it does not burn or brown too much. If it does it will taste burned.
- If you need additional cook time per side, bake no longer than 30 seconds to a minute on each side before flipping.