Video/Recipe: Grain-free Matzoh Crackers

April 3, 2011 · 55 comments

Pin It

grain-free matzoh, gluten-free matzoh, coconut flour, coconut oil

 

You don’t have to be Jewish to love matzoh. While matzoh (also spelled, matzo, matza, matzah) is traditionally eaten for the seven days of Passover, it can be enjoyed year round as well. For Jewish people it has special historical significance. Passover is a recognition of the Jewish exodus from Egypt. The Israelites had to leave Egypt in such haste, they could not wait for their bread dough to rise. The resulting product was matzoh (Exodus 12:39).

 

The other reason for eating matzoh is symbolic: On the one hand, matzoh symbolizes redemption and freedom, but it is also “poor man’s bread.” It serves as a reminder to be humble. Eating the “bread of affliction” is both a lesson in humility and an act that enhances one’s appreciation of freedom.

 

Ceremony aside, who doesn’t love matzoh? But for people on gluten-free diets, matzoh is hard to find. Actually, good crackers are hard to find. And if you are on SCD or GAPS, it is even more challenging. These delicious homemade crispy crackers are SCD and GAPS legal, and are also dairy and sugar free. While you do need special equipment, a pizzelle maker is versatile. I bought mine for about $20.00 at an outlet store like Odd Lots. Enjoy this wonderful treat! Let me know how you like them!

Matzoh

Ingredients

3 eggs (pastured if possible)

2 Tablespoon coconut oil

3 teaspoon raw honey

1.5 teaspoon sea salt

1/4 cup coconut flour

Equipment

Pizzelle Maker

Instructions for making the batter

Beat the eggs and then add the oil and honey and mix together. You may do this in a food processor or by hand. If you are mixing by hand use a sifter for the flour. Add the salt and coconut flour and mix until combined.

Instructions for cooking

 

 

  • Follow the directions that come with your pizzelle maker and begin by heating it up
  • Use an oil spray to oil the grills (I use olive oil for this)
  • When it is ready, use 1 teaspoon of the batter placed in the middle of the grill and quickly close the top
  • The first cracker usually takes about 1 minute. After that they usually take approximately 2 minutes. I use my oven timer for this as it important that they cook correctly, not too browned but cooked through
  • Working quickly, take the cooked cracker out, put in new batter and close the top quickly. You will be losing heat when it is open
  • Place the cooked crackers on a rack to cool
  • This batter made 16, 4″crackers from my pizzelle maker
  • Line these on two cookie sheets and dry in the oven at 170 degrees F. for one hour
  • They should be crisp
  • These keep stored on the counter lightly covered with foil for days and they also store very well in a container in the refrigerator

All ingredients for this recipe can be found here.

 

This post is linked to: Sugar Free Sunday, My Meatless Monday, Monday Mania, Midnight Maniac Monday, Meatless Monday, Make Ahead Meals, Mangia Monday, Seasonal Sunday, Mouthwatering Monday, Hearth and Soul Hop, Tuesday Night Supper Club, Tasty Tuesday parade of Foods, Grain Free Tuesdays, Slightly Indulgent Tuesdays, Tasty Tuesday, What’s Cooking Wednesday, What’s on the Menu, Real Food Wednesday, Gluten-free Wednesday, Full Plate Thursday, Frugal Follies, Simple Lives Thursday, Pennywise Platter, The Whole Gang, Tip Day Carnival, Food Trip Friday, Fresh Bites Friday, Fight Back Friday, Friday Favorites, Fat Camp Friday, Fun with Food Friday, Recipe Swap Thursday, Real Food Digest Passover, Real Food Passover

Related Posts Plugin for WordPress, Blogger...

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com. Disclaimer

Tropical Traditions Gold Label Virgin Coconut Oil

1 Gallon Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.
Pin It

{ 47 comments… read them below or add one }

1 Raj @ Flip Cookbook April 3, 2011 at 10:51 pm

Thanks for sharing this at this week’s virtual potluck at Sugar Free Sunday!.

Btw, the video is great! I love how you add a little extra coconut oil. Never can have too much of a good thing! ;)

Reply

2 Jill April 5, 2011 at 12:10 pm

Hi Raj,
Thanks for your comments. I love coconut oil!

Reply

3 Sara April 4, 2011 at 5:38 am

These look and sound very tasty! I don’t think I’ve ever seen a pizelle maker before. I will have to keep a lookout for one.

Reply

4 Jill April 4, 2011 at 5:58 am

Hi Sara,
Thanks Sara. I’m sure you can find one!

Reply

5 kristin April 4, 2011 at 11:30 am

these look wonderful, jill! i know i said this last week, but i LOVE LOVE LOVE the videos!

thanks for linking up to mangia mondays, again!

Reply

6 Jill April 4, 2011 at 12:34 pm

Hi Kristin,
I’m laughing — thanks for hosting. Mangia Mondays is a great food carnival!

Reply

7 Alicia April 4, 2011 at 1:08 pm

Yum….looks great! I love the idea of the sifter for the coconut flour! Great idea! Can’t wait to try these…not sure if my waffle, sandwich maker had a pizzelle plate or not, will check it out. Thanks for another great post!

Reply

8 Jill April 4, 2011 at 3:21 pm

Hi Alicia,
I use the sifter all the time for the coconut flour. It really helps when you mix by hand. However, the coconut flour also mixes really well in the food processor and that can save a lot of time. Thanks!

Reply

9 Brittany@ Real Sustenance April 5, 2011 at 12:21 am

I am SO SO impressed! I just shared this recipe with about ten people :)

Wanted to thank you also for linking up to this weeks Seasonal Sundays!! Hope you will come back for another event soon.

xo- Brittany

Reply

10 Jill April 5, 2011 at 12:11 pm

Hi Brittany,
Thank you so much for sharing! I just found your site as well and love it! I’ll definitely be back again!

Reply

11 Dan April 5, 2011 at 9:43 am

Great idea! I know it’s technically not “matza,” but it’s definitely in the spirit of matza.

I know rice is considered kitnyot, but for Sephardic Jews, adding a bit of rice flour could be an option too.

Reply

12 Jill April 5, 2011 at 12:13 pm

Hi Dan,
Yes, it is definitely in the spirit of Matzoh. But for grain-free people it is a great thing!

Reply

13 carmen April 5, 2011 at 1:05 pm

Thanks for sharing this. I will add it to a Matzah linky that I’m co-hosting.

Reply

14 Jill April 5, 2011 at 1:59 pm

Hi Carmen,
Thank you so much for sharing. Can you send me the link? I would love to see all the posts!

Reply

15 Swathi April 5, 2011 at 3:00 pm

Jill,

Just now I am reading Arthur szhwartz’s Jewish home cooking . i liked some recipes love to try this. This grain free matzoh crackers looks fabulous. thanks for sharing with Hearth and soul blog hop.

Reply

16 Jill April 5, 2011 at 3:16 pm

Hi Swathi,
Thank you for your kind words!

Reply

17 Carol @ There's Always Thyme to Cook April 5, 2011 at 9:12 pm

What a great idea to use a pizzelle maker. They look delicious!

Reply

18 Jill April 6, 2011 at 5:47 am

Hi Carol,
Thanks for your kind words. I love your blog name!

Reply

19 Beth April 6, 2011 at 10:08 pm

Oh, I must try these! Another use for my pizzelle maker. Thanks for sharing.
Beth

Reply

20 Jill April 6, 2011 at 11:15 pm

Hi Beth,
Thanks for commenting.Your site is gorgeous!

Reply

21 Miz Helen April 7, 2011 at 1:56 pm

Hi Jill,
What a beautiful cracker, this is a great recipe. The cracker would be so good. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

Reply

22 Jill April 7, 2011 at 2:25 pm

Hi Miz Helen,
I hope you try the recipe and let me know hoe you like it!

Reply

23 Hazel April 7, 2011 at 10:47 pm

Matzoh – glad to learn something new today. Yum!

Reply

24 Lyza April 8, 2011 at 1:13 am
25 Jill April 8, 2011 at 6:43 am

Thanks Lyza!

Reply

26 cheerful April 8, 2011 at 5:45 am

sounds great. thanks for sharing info and your recipe! anyway, please visit me and get your slice of almond chocolate cake! happy Friday! :)

Reply

27 Jill April 8, 2011 at 5:56 am

Hi Cheerful,
Thanks for your kind words!

Reply

28 Run DMT April 8, 2011 at 6:55 am

Visiting here from FTF and I am so glad I did. I love matzohs and I would have never thought of using a pizzelle maker to make them! My mom used to make cookies with a pizzelle maker all the time when we were kids. You post brought back many memories.

I co-host a foodie meme and I would love for you to link up and share your recipe at our Friday Food Fight. I hope you join us!

http://deniseisrundmt.com/2011/04/08/healthy-chicken-and-waffles/

Reply

29 Lisa April 8, 2011 at 8:39 am

How fun! I’ve never heard of doing this! I do love matzah all year to make matzah & eggs. One of my favorite quick meals!

Reply

30 Jill April 8, 2011 at 12:51 pm

Hi Lisa,
Thank you for your comments!

Reply

31 Spice Up Your Life April 8, 2011 at 8:39 am

Looks crispy!

Spice Up Your Life, have a lovely weekend!

Reply

32 Debbie Arnold April 8, 2011 at 7:18 pm

You know, I’ve tried and tried to like matzo ball soup since my mom first made it years ago. I just haven’t acquired the taste, I guess. I even sent Hubby out to Carnegie Deli on a very cold night in NYC to get me some. Loved the broth, but could not do the matzo balls. Any suggestions? Thanks so much for linking up to What’s On the Menu Wednesday at Dining With Debbie. I hope you will visit often and link up whenever your can.

Reply

33 Jill April 8, 2011 at 8:41 pm

Hi Debbie,
When I was young I didn’t like them either. I guess you just develop a taste for them, or not.I don’t miss the wheat version — too many carbs. We just had some tonight and really enjoyed them.

Reply

34 Amy Love @ Real Food Whole Health April 8, 2011 at 7:43 pm

Thanks so much for sharing these at Fresh Bites Friday! Sounds fantastic :-) Have a great weekend!

Reply

35 Jill April 8, 2011 at 8:41 pm

Thanks Amy!

Reply

36 Miranda April 8, 2011 at 9:11 pm

I am currently reading the bible from Genesis to Revelations and I just finished reading Exodus. It is refreshing to actually know the meaning of things and be able to know the reference when someone else speaks of it! I have never had Matza crackers before, these look really great. Thanks for linking this up to Fat Camp Fridays! See you next week!

Reply

37 Jill April 9, 2011 at 11:52 am

Thank you Miranda,
I’m so glad you like this recipe! See you next week!

Reply

38 FoodTripFriday April 8, 2011 at 11:45 pm

Voting is now open ,so please invite your friends to vote for your post entry. Good Luck and Thanks!!!!

Reply

39 Connie C April 10, 2011 at 9:16 pm

Hi from your newest follower. Wonderful Blog you have. When you get the time please check out my blog and return the follow. I am going to be having AWSOME giveaways all throughout the year. Also PLEASE consider buying one of my cookbooks as it is our ONLY Income. If you want me to be a guest blogger on your blog I will send you a FREE online copy on the cookbook in either PDF or WORD format (I usually sell these for $5 each) and if you have ANY Suggestions on how to get them to start selling PLEASE email me you idea’s. I am also a avid coupon user and would like any extra’s you may have to stretch our food stamps each month.

Thank You and Many Blessings to you and yours,

http://threwourtearsandlaughter.blogspot.com/
Connie C

Reply

40 Barbara Goodman April 12, 2011 at 5:25 pm

Looks delicious. Thanks again for these interesting and healthy recipes

Reply

41 Jill April 12, 2011 at 9:08 pm

Hi Barbara,
I’m so glad you like them! Have a wonderful holiday!

Reply

42 hellaD April 25, 2011 at 5:13 pm

Thanks so much for adding this to grain-free Tuesdays bloghop a while, back, sorry I have been away the past couple weeks and haven’t done the bloghop but we are back on track this week and I hope to see more of your great recipes!

Reply

43 Jill April 25, 2011 at 6:48 pm

Hi HellaD,
Glad you are back safe and sound! I missed you!

Reply

44 Dan April 2, 2012 at 2:04 pm

Saw this on the Passover blog carnival. Excellent use of coconut flour. Great idea!

Reply

45 Cathi April 2, 2012 at 7:18 pm

I tried this recipe today and it works. It just has too much salt, I think. So, it taste really really salty. I think 1.5 teaspoons of salt is just way to much, unless Matzoh is suppose to be really salty tasting, because it has to do with the Holiday. I don’t always understand Jewish custom, but perhaps that’s the taste you are going for. But if it’s not may I suggest 1/2 tsp (.5 tsp.) unstead. It’s possible that what you really meant was 1/2 tsp (.5 tsp.) Because the way it’s written in your recipe is 1 1/2 tsp. (1.5 Tsp) not 1/2 (.5 tsp.). Just wondering, Otherwise it’s a great recipe, and they come out really pretty on the pizzelle. I just tried it for the first time.

Reply

46 Jill April 2, 2012 at 8:47 pm

Hi Cathi,
Thanks for your comments. I think I just really love salt.

Reply

47 Sharon October 4, 2012 at 3:40 am

Thanks so much for this recipe and the video! The crackers look delicious! Do you think it would be possible to make them without a Pizzelle Maker? Could the dough be rolled out and baked? Just wondered if you ever tried that before you had the great (and beautiful) idea to use the Pizzelle Maker and, if so, I wanted to get your advice on method, time, and temperature. Thank you for any advice you can offer, and thanks again for the recipe!

Reply

Leave a Comment

{ 8 trackbacks }

Previous post:

Next post: