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Anyone have a Paleo Matzoh Ball recipe withOUT almond flour?

by (1657)
Updated about 9 hours ago
Created September 09, 2012 at 11:57 PM

Craving some Matzoh Ball soup and can't find a Paleo (or I'd even go for just gluten free!) recipe that doesn't include almond flour (I'm allergic to almonds, so that's a no go, unfortunately-- but I can have any other nuts and seeds!)

Before I start tinkering around and trying out different nut flours on my own I'd love to find a tried and true recipe, many thanks!

707342e3cb97e0fc088917919a154b8a
1657 · September 14, 2012 at 4:02 AM

Thanks, Moonablaze-- I need to pop into Whole Foods to grab some quinoa flakes, but I can see how their texture would work really well in a matzoh ball recipe-- thanks again!

707342e3cb97e0fc088917919a154b8a
1657 · September 14, 2012 at 4:00 AM

Oh, I *almost* forgot that buckwheat is gluten free, I used to *love* kasha (yiddish for buckwheat groats)-- and it does have a very matzoh farfel-ish texture-- so excited to try all of these variations this weekend for the holidays :)

707342e3cb97e0fc088917919a154b8a
1657 · September 10, 2012 at 6:17 AM

@fromthericefields: Yes, I know that quinoa is not technically paleo but I did mention that I'd settle for gluten free in my original question. I just want a matzoh ball, even if it's not purely paleo, it's still far better to use quinoa than matzoh meal (which is made from wheat).

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2026 · September 10, 2012 at 4:54 AM

I have read that quinoa flakes make excellent matzo balls. (but not technically paleo)

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609 · September 10, 2012 at 4:47 AM

remember! quinoa is not paleo

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4111 · September 10, 2012 at 12:59 AM

I can look into it. I haven't really done much with kreplach. As for the quinoa it doesn't need to be cooked. It gets boiled for like 10-20 minutes. If you have a broth schmaltz might not be necessary. Mushrooms would be interesting in a broth though. Bone broth for a more paleo aspect.

707342e3cb97e0fc088917919a154b8a
1657 · September 10, 2012 at 12:50 AM

Do you make the balls out of uncooked quinoa, schmaltz and mushrooms and allow it to cook in the broth? Or do you form it using cooked quinoa? Thanks, so excited to try this-- oh, and while I'm at it, you don't happen to have a Paleo recipe for kreplach, do you? ;)

707342e3cb97e0fc088917919a154b8a
1657 · September 10, 2012 at 12:45 AM

Oooh, I shall try that-- sounds delish! Thank you!

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3 Answers

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4111 · September 10, 2012 at 12:10 AM

Quinoa works for a light matzahball. I like the texture better when its not ground up since it creates a lighter ball. I'd add cooked mushrooms and schmaltz too it for extra flavor.

You also might be able to make a ball out of potatoes.

C4f1a0c70c4e0dea507c2e346c036bbd
4111 · September 10, 2012 at 12:59 AM

I can look into it. I haven't really done much with kreplach. As for the quinoa it doesn't need to be cooked. It gets boiled for like 10-20 minutes. If you have a broth schmaltz might not be necessary. Mushrooms would be interesting in a broth though. Bone broth for a more paleo aspect.

F15e0bae42dbf0b8cfc71e62902497b4
2026 · September 10, 2012 at 4:54 AM

I have read that quinoa flakes make excellent matzo balls. (but not technically paleo)

707342e3cb97e0fc088917919a154b8a
1657 · September 10, 2012 at 6:17 AM

@fromthericefields: Yes, I know that quinoa is not technically paleo but I did mention that I'd settle for gluten free in my original question. I just want a matzoh ball, even if it's not purely paleo, it's still far better to use quinoa than matzoh meal (which is made from wheat).

707342e3cb97e0fc088917919a154b8a
1657 · September 10, 2012 at 12:50 AM

Do you make the balls out of uncooked quinoa, schmaltz and mushrooms and allow it to cook in the broth? Or do you form it using cooked quinoa? Thanks, so excited to try this-- oh, and while I'm at it, you don't happen to have a Paleo recipe for kreplach, do you? ;)

7278560e76901ded4081022b54c6e165
609 · September 10, 2012 at 4:47 AM

remember! quinoa is not paleo

707342e3cb97e0fc088917919a154b8a
1657 · September 14, 2012 at 4:02 AM

Thanks, Moonablaze-- I need to pop into Whole Foods to grab some quinoa flakes, but I can see how their texture would work really well in a matzoh ball recipe-- thanks again!

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997 · September 13, 2012 at 5:28 PM

I would give buckwheat a try for occassional eats. See Stephan Guyenet's blog for info on soaking/fermenting it and then sub it in the recipe. I do some buckwheat groats cooked with eggs and other things and I just noticed the texture similarity to matzohs I'd get at Cantor's in LA. yumz...

707342e3cb97e0fc088917919a154b8a
1657 · September 14, 2012 at 4:00 AM

Oh, I *almost* forgot that buckwheat is gluten free, I used to *love* kasha (yiddish for buckwheat groats)-- and it does have a very matzoh farfel-ish texture-- so excited to try all of these variations this weekend for the holidays :)

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10 · September 10, 2012 at 12:35 AM

For paleo - try fine ground toasted coconut flour, ground chicken, spinach, egg, salt and pepper or for GF try Bob's Redmill gluten free pizza crust flour available at Whole Foods-- I have used this for dumplings when craving comfort food- goodluck! let us know how it turns out - @aspireperform

707342e3cb97e0fc088917919a154b8a
1657 · September 10, 2012 at 12:45 AM

Oooh, I shall try that-- sounds delish! Thank you!

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