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!
3 eggs (pastured if possible)
2 Tablespoon coconut oil
3 teaspoon raw honey
1.5 teaspoon sea salt
1/4 cup coconut flour
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.