Paleo Matzo: Grain-Free Crackers
Paleo, gluten-free, grain-free, Whole30, GAPS
Servings Prep Time
4-6squares 10minutes
Cook Time
Servings Prep Time
4-6squares 10minutes
Cook Time
  1. Preheat your oven to 350 degrees.
  2. Place all ingredients into a food processor and pulse until the dough is thick and crumbly. You’ll need to scrape the sides and mix one more time. Don’t be surprised if the dough is very flaky and seems a little dry.
  3. Transfer the flaky dough to a mixing bowl (without blades!) so you can use your hands to press the dough into a lump and then roll it in your hands to form a nice dough ball.
  4. Divide the dough into 4 balls. Place the first dough ball on a silicone mat and using parchment paper on top, roll out your crackers to about 1/16″. You can also use parchment paper on the bottom.
  5. Use a knife to cut the rolled out dough into squares or rectangles and add your cut edge scraps to the next dough ball to roll out. The dough will be easy to handle and move.
  6. Using a fork, prick the dough squares in rows.
  7. Bake 18 minutes.
Recipe Notes

While my cassava recipe takes longer than 18 minutes total to make from start to finish, it was a pleasant surprise to find that 18 minutes was the perfect baking time. You can bake your matzo a little more or less than 18 minutes depending on your preference and how thick you roll out the dough.

Oat Matzo
1 1/4 cup oat flour
1/2 cup arrowroot flour
1/2 tsp salt
2 eggs
1/4 cup olive oil
1 tbsp water
*Follow the provided recipe instructions above – however, this matzo will only take 12-15 minutes to bake.

I hope you enjoy these crackers, sip your wine slowly and have a kosher and joyous Passover: chag Pesach kasher vesame’ach!” 

Many Wishes of Health & Gratitude,
xo Robin