Passover and The Fast Metabolism Diet
Most traditional Passover foods can easily be made FMD-friendly. And of course, you don’t need to be Jewish to enjoy these delicious foods, like Braised Beef Brisket with Onions, Roasted Chicken, grilled asparagus, and roasted Brussels sprouts.
Matzo is a Passover staple, traditionally made of wheat flour. If you want to stay true to The Fast Metabolism Diet, enjoy this wheat-free version, below. You can also use it to make dumplings for matzo ball soup!
Happy Passover!
Gluten-Free Matzo Crackers
Phase 3 | Serves 4
INGREDIENTS
2/3 cup fine-ground certified gluten-free oat flour
2/3 cup arrowroot powder
1/8 cup almond meal (or chickpea flour)
3/4 teaspoon sea salt
1/4 cup grapeseed or olive oil
4 tablespoons plus 1 teaspoon water
DIRECTIONS
- Preheat oven to 450℉. Line two baking sheets with parchment paper.
- In a mixing bowl combine the oat flour, arrowroot, almond meal, and salt. Add the oil, using an electric mixer to combine. Add 4 tablespoons water and beat for another minute, until everything is blended and sticks together.
- Turn out the dough onto a countertop or cutting board sprinkled with arrowroot. Knead briefly, forming a ball. Cut the ball in two.
- Place each ball between two sheets of waxed paper and use a rolling pin to roll into an 8-inch circle. Use a fork to prick holes in the dough, and carefully transfer the matzo to the baking sheet. Bake for about 10 minutes, until crisp and starting to brown around the edges. Allow to cool. Half of one eight-inch matzo is one grain serving on Phase 3.
Most traditional Passover foods can easily be made FMD-friendly. And of course, you don’t need to be Jewish to enjoy these delicious foods, like Braised Beef Brisket with Onions, Roasted Chicken, grilled asparagus, and roasted Brussels sprouts.
Matzo is a Passover staple, traditionally made of wheat flour. If you want to stay true to The Fast Metabolism Diet, enjoy this wheat-free version, below. You can also use it to make dumplings for matzo ball soup!
Happy Passover!
Gluten-Free Matzo Crackers
Phase 3 | Serves 4
INGREDIENTS
2/3 cup arrowroot powder
1/8 cup almond meal (or chickpea flour)
3/4 teaspoon sea salt
1/4 cup grapeseed or olive oil
4 tablespoons plus 1 teaspoon water
DIRECTIONS
- Preheat oven to 450℉. Line two baking sheets with parchment paper.
- In a mixing bowl combine the oat flour, arrowroot, almond meal, and salt. Add the oil, using an electric mixer to combine. Add 4 tablespoons water and beat for another minute, until everything is blended and sticks together.
- Turn out the dough onto a countertop or cutting board sprinkled with arrowroot. Knead briefly, forming a ball. Cut the ball in two.
- Place each ball between two sheets of waxed paper and use a rolling pin to roll into an 8-inch circle. Use a fork to prick holes in the dough, and carefully transfer the matzo to the baking sheet. Bake for about 10 minutes, until crisp and starting to brown around the edges. Allow to cool. Half of one eight-inch matzo is one grain serving on Phase 3.
