Back in the day, I used to get bummed as Pesach approached. While on the one hand, I love the holiday, the time we spend together as a family, the trips we take throughout our beautiful country, the food was always a challenge, especially with little kids. Well, those days are gone. Today, the Pesach options are endless, from specific Pesach foods to easy-to-make gluten-free recipes that I adapt to fit our Pesach kitchen.
The truth is, I often make these Pesach recipes all year long. Using healthy ingredients such as almond flour instead of white flour, these recipes are tasty and my kids don’t even realize that they are eating almonds and other good stuff!
Passover crackers with 3.5 ingredients!
Every year as Pesach approaches, I make sure to stock up on a big batch of these crackers. Made with only three ingredients (and a fourth to add on top if you desire), they are a big hit in our house (and with our friends).
They come out crunchy, delicious, and the perfect base for a dip, spread, or just as a snack alone. Take them out with you on your Pesach trip, sit down with a bowl in front of the TV at night, or whatever you desire.
What to eat with Passover crackers
These crackers go with basically everything But, if I had to choose my favorite thing to smear on them, I’d choose “Confiture d’oignons” aka onion jam. It adds a special twist to these crackers with a touch of onion, chili and spices (choose to spice up your crackers accordingly- we’ll get to that in a bit).
There are endless other things that you can spread on these crackers. Here are some of my favorites:
- Cream cheese
- Sour cream
- Hummus
- Tahini
- Fruit jam
- Avocado
- Peanut butter (if you eat peanuts on Pesach!)
- Chocolate spread (a BIG hit here in Israel during Pesach)
- Lotus spread
- Chopped liver
Or whatever else you’re craving!
So, let’s get down to eat? How do you make my famous Pesach crackers? It’s surprisingly simple once you know how.
Passover crackers recipe.
One of the things that makes these crackers stand out in my opinion is the fact that they aren’t made with matzah meal (matzah flour). While there are a lot of great recipes out there using matzah, these feature almond flour which let them crisp up and come out great (like I mentioned, they are great all year long, not just during Pesach!). Honestly, you probably won’t even notice that these are missing wheat!
Ingredients
2 cups of finely milled blanched almond flour
1 large egg
2 teaspoons of kosher salt, or use 1/2 teaspoon of sea salt as an alternative
Toppings as you please!
Directions
1. Preheat oven to 350 degrees F
2. Cover your baking sheet with a layer of parchment paper.
3. Mix the almond flour, egg, and salt in a bowl. I recommend starting with a spatula and afterwards moving to your hands. Keep mixing into a dough. Add a bit of water if necessary (1-2 tbsp.)
4. Place the dough onto the baking sheet and gently press it down. Add another sheet of parchment paper on top and roll out (through the paper) until it’s as thing as you can get it.
5. Remove the top paper and cut the dough into 1-inch squares (a pizza cutter works best for this!)
6. Separate the squares so that they aren’t touching
7. Cut the scraps into squares at well
8. Now’s time to add the toppings. I like adding “Everything” spice but you can use salt or any spice that you want.
9. Bake for 15-20 minutes until the crackers are crispy and golden.
10. Let the crackers cool before eating
11. These will stay good in an airtight container in the fridge for a week or for 3 days at room temperature. If they’re in the fridge you can throw them in the oven for a few minutes before enjoying them.
Did you try these crackers this Pesach? I’m eager to know how they turned out!
