Friday, April 29, 2011

Gluten Free MATZO Balls (for 8 people)

1/4 cup almond meal
1/4 cup instant potato flakes (GF of course, and the kind that makes mashed potatoes)
1 Tablespoon of potato starch
1 Tablespoon golden flax meal
2 eggs
1/4 teaspoon sea salt
1 Tablespoon Earth Balance Margarine (
or coconut oil with a pinch of salt)
2 Tablespoons club soda

Mix all ingredients together and refrigerate for at least an hour. Bring a pot of salty water to a boil and drop spoonfuls of matzo ball mixture in the water, one at a time. Boil for 30 to 40 minutes. Carefully scoop out cooked matzo balls and either set aside for later or refigerate for a later time. Place one matzo ball in each soup bowl and pour hot soup into the bowl.

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