Here is the recipe for our signature wheat-free matzah that we bake every year for Passover, though, of course, it can be eaten as tasty crackers all year round.
- 1 cup almond flour
- 1 cup arrowroot, tapioca or potato starch (not potato flour)
- 2 TBS. ground golden flax-seed
- 1 tsp. salt
- 2 TBS. roasted walnut oil (regular walnut or olive oil may be substituted) 4 TBS. warm water
- 2 room temperature egg whites (cold will work all right if you’re in a hurry)
We usually double this recipe for 2 trays (giant ones) of matzah.
- Mix the dry ingredients together, then mix in the oil and the water. Set aside.
- In a glass bowl, beat the egg whites until they form soft peaks (I use my hand-held immersion blender)
- Now mix the egg whites into the other ingredients, making sure there are no lumps.
- Spoon walnut size rounds of dough onto parchment paper. Using your water-moistened fingers, pat down the dough into desired shape and thickness. Pierce the flattened dough with the tines of a fork so it will not bubble or puff up when cooking.
- Bake at 375º for 20 minutes, or until just turning brown.
Want to Go the Extra Mile?
Here’s the technique for making good matzah:
- Put tablespoon of mixture on a parchment paper (on the sheet).
- Take another piece of parchment paper and flatten the mixture on the sheet with something flat until it is very thin.
- Make holes with a fork.
Optional add-ins can be Italian spices, rosemary, dill, toasted sesame/flax/pumpkin seeds, minced garlic, minced onion, finely chopped currants or raisins, honey, stevia.
The great thing about this basic recipe is that you can steer it in a sweet cracker direction, by adding sweetener and/or chopped fruit, or take a savory turn, by adding spices, seeds, garlic or onion. The options are only as limited as your imagination.
There is no “18-minute matzah” preparation time limit to follow at all because none of the ingredients in my recipe can become chametz (leavened). Therefore, you can take all the time you need to mix and bake this matzah.