Passover 2014 began at sundown on Monday, April 14, heralding 7 days of abstaining from consuming chametz- grains that can leaven.
The grocery stores in my area are pretty limited on Kosher for Passover items. I am glad I jumped at the opportunity to buy 6 boxes of Kosher for Passover matzos when they were on sale. Not only are they a great substitute for bread, but they can also (frugally) be ground up into matzo flour! No more paying high dollars for small cans of matzo meal....even when you are fortunate to find them.
Here is what you will need:
1 box of Kosher for Passover matzos
mini food processor
funnel with a wide exit
lidded glass jar for storage, clearly marked as Kosher for Passover
The process:
1) Break one sheet of matzo into small pieces, and place in the mini food processor. Whirl until the texture is grainy. If you want a cake flour consistently, then continue pulsing until dusty.
2) Place the funnel in the top of your jar.
3) Pour the ground matzo into the top of the funnel, and tap the funnel to completely release the flour into the jar.
4) Repeat the process until you have the desired amount of matzo flour.
5) Place the lid on the jar, and store in the refrigerator.
I successfully used the matzo flour this morning in pancakes! I measured the same amount as I would when using whole wheat flour.
The matzo flour can also be put to use tonight when preparing dinner, for coating oven-baked cod. The recipe calls for 1 slice of toasted bread ground with 1/4 cup whole wheat flour. I will use 3/4 cup of my freshly ground matzo flour instead.
I look forward to finding other ways of successfully substituting chametz with my home-ground matzo flour!
