Matzo by MyNutriCounter

Gluten-Free Matzo with Pickled Lettuce

Gluten-Free Matzo with Pickled Lettuce

Whether you know this unleavened bread as Matzo, Matza or Matzah, this delicious, homemade, cracker-like alternative to bread is a welcome change. The pickled lettuce creates a light pleasant contrast and studies show that vinegar can help diabetes by keeping blood sugar levels stable.

Matzo’s history is an integral part of the Jewish culture; when Jewish people were enslaved by Egypt’s Pharaoh, God sent 10 plagues to punish the Egyptians until finally they agreed to free Moses and his people. The Jews had to leave their homes in haste because the Pharaoh changed his mind, consequently they didn’t have time to prepare the bread properly and had to bake the mixture of flour and water which resulted in a hard flat bread; Matza was a happy mistake. Jewish people remember the Exodus by not eating any products made with Yeast etc for one week at Passover, but Matzo is also enjoyed by many cultures throughout the year.Matzo by MyNutriCounter

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  • Serves

    12 crackers

  • Prep

    15 mins

  • Cook

    10 mins

  • Total Time

    25 mins

  • Dietary

    DF, GF, VEG, V

Ingredients:

For the Matzo

  • 375g/13.25oz gluten-free biscuit and baking mix
  • 1 tsp. salt
  • 80ml/2.75fl oz olive oil
  • 120ml/4fl oz water

For the Pickled Lettuce

  • 300g/10.5oz mixed lettuce (Romaine, Lolo Rosso, Iceberg)
  • 6 cloves garlic
  • 240ml/8.25fl oz water
  • 125ml/4fl oz cider vinegar
  • 1 tbsp. maple syrup1
  • 1 tsp. red pepper flakes
  • 1 tsp. mustard seeds

Method:

  1. Heat the water, vinegar, syrup, mustard seeds, red chilli flakes, and garlic in a sauce pan for 3-5 minutes to render the flavours. Allow to cool to room temperature, then pour over lettuce in a bowl. Press down with a weighted plate for about an hour. Transfer into a pickling jar and refrigerate.
  2. Set a pizza stone or baking sheet in the oven and heat to 260C/500F for about 45 minutes.
  3. In a bowl, combine the flour, salt, and olive oil. Slowly add in the 120ml of water until the dough comes into a ball.
  4. Divide the dough into 12 portions.
  5. With a floured rolling pin, flatten each portion of dough until about 8” wide. Cut into desired shape and prick all over with a fork.
  6. Dust the pizza stone of baking pan and transfer the flattened dough onto it.
  7. Bake for about 2 minutes per side or until crisp.
  8. Serve with pickled lettuce on the side.

Dairy-free, Gluten-free, Lunch, Recipes, Snack, Starters, Vegan, Vegetarian

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