It’s Passover, bitches! I don’t know about you guys, but so far we’ve gone through about 8 boxes of gluten-free matzo. Matzah, or whatevs. My kids eat it like it’s candy, and I just feel obligated to grab some when I walk by because, come on, target market. This year, more than ever, the gluten-free Passover business is booming. See above for evidence. Also evidence that I will buy anything marked gluten-free.
If you’re also part of that target market then I suggest you keep Yehuda in business by picking up 12 or so boxes of your own matzo and matzo-ish products until they disappear from the shelves just like Elijah’s wine. I didn’t even know matzo farfel existed until I saw the GF version, and bam, look what I made with it!
That’s some delish gluten-free granola happening right there, folks. I got the recipe from the LA Times and just omitted that pesky fruit (I have a weird fruit thing) and went to town. It smelled as good as it tasted. In other words, I had to hide it from my greedy family so I could enjoy it my gluten-free self. Still, I am suspicious that gluten-free matzo farfel is really just gluten-free matzo crumbs. I mean, if that’s how you want to play it . . .
Sure you can hide the matzo, but if you make a lovely kale and artichoke dip (recipe in my next book, coming right up!) you can dip that gluten-free matzo right in and pretend you’re having normal crackers. Or you can buy those handy gluten-free matzo-like crackers, also by Yehuda. Also shown above in my supermarket splurge. Yehuda, you temptress.
This is the first time I “made” gluten-free matzo ball soup and I’ll be sure to actually make it next time because, damn this mix was salty! While the actual balls were quite impressive in their texture, the soup mix that came with the gluten-free matzo ball mix was not my fave. Next time I’ll bust out the chicken stock and go to town, and just use their balls. Balls.
I hope you saved room for dessert because this is the gluten-free chocolate covered matzo you’ve all been waiting for. Oddly enough, I remember using saltines to make this exact same dessert for Christmas back in Oklahoma. The only difference were the almond sprinkles on top. It’s really super simple, but the taste is out of this freaking world. Here’s how you make that magic happen:
Gluten-Free Chocolate Covered Matzo
Prep time: 5 minutes Cook time: 25-30 minutes
5-6 sheets gluten-free matzo
1 stick butter
1 cup brown sugar
1/2 teaspoon vanilla
1 teaspoon sea salt
1 cup semisweet chocolate chips, or roughly chopped chocolate
Sliced almonds (optional)
Canola oil cooking spray
1. Preheat oven to 375. Cover a baking sheet with parchment paper and lay matzo on paper. Break to fit if necessary.
3. In a small saucepan melt butter and brown sugar. Add vanilla and salt and allow to cook for 1-2 minutes more.
4. After butter mixture has cooled slightly, pour over matzo and bake for 20 minutes.
5. Remove matzo from oven and immediately cover in chocolate. Allow chocolate pieces to melt for approximately 5 minutes, then smooth over evenly using a spatula. Sprinkle with almonds if desired. Break into pieces and serve.
Makes: 15 servings
Chag sameach, guys! Chag sameach.