• 2 cups almond flour
  • 1/3 cup water
  • 1 tbsp olive oil

Passover is coming. There is no seder without matzah. But what to do if you can’t have flour?

I developed an easy matzah recipe a couple years ago, which uses almond flour. It’s not the same thing as the matzah you buy in the supermarket. It tastes better. It also won’t be glatt kosher, but it’s in the spirit of the holiday. Besides tasting better, it is also easier to digest.

First, pre-heat the oven to 475F. Then mix 1 cup of almond flour with 1/3 cup of water and 1 tablespoon of olive oil.

Mix the matzah dough

Add the other cup of almond flour and mix it until the dough has an even consistency. (Note: I do it this way as it seems to mix better, but if you want to mix all ingredients together at once, that is probably OK too.) Divide into 7-9 parts, depending on how big you want your matzot to be.

Divide matzah dough into parts (2)

Roll each “part” at a time, in between two sheets of parchment paper. If the dough feels sticky, sprinkle almond flour on it.

Roll the matzah dough

Use a spatula to scoop out the dough and transfer to a baking sheet lined with parchment paper.

Use a spatula to lift the matzah

Pierce the matzah with a fork (this is done to prevent it from rising.) Your fork will get crumbs from time to time per the picture below. Wipe off the fork to avoid letting the crumbs accumulate on the fork and breaking your matzah.

Pierce matzah with a fork

Once you fill the baking sheet with matzah, you can put it in the oven. Depending on your oven and the thickness of your matzah, cooking time can be 2-6 minutes. Keep an eye on it as it’s really easy to burn the matzah.

Matzah is ready

Your matzah is now ready! This recipe is better if made fresh. However, it can last a couple days. Be sure to leave the matzah out on a plate, covered with a paper towel, as it will retain its crunchiness better than if you put it in a sealed container.

Matzah

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