Matza Balls -- Passover 2013

Matza balls are not gluten free, nor are they vegan, but this whole foods version is a little more wholesome than some other versions. I choose whole wheat matza, and supplement with ground chia and almond flour. Instead of chicken fat, I use coconut oil, and my eggs are from chickens who run freely with roosters and eat bugs and grubs to their hearts content. Most importantly, they are tasty, and everyone who eats them enjoys them with great good gusto.

ingredients:

1 cup whole wheat matza meal (approx 5 sheets of commercial square matza in the food processor if you don't have matza meal)

1/4 tsp granulated garlic

3/4 tsp vegetarian bouillion (optional -- if you use one, choose one without msg)

plenty of black pepper

3/4 tsp sea salt

1 tsp dried marjoram

1/2 cup almond meal

1 tbsp ground chia seeds

1/4 cup extra virgin coconut oil

1 tbsp apple cider vinegar 

4 eggs

directions:

1. combine the matza meal, almond meal, chia seeds, and seasonings

2. add the apple cider vinegar, coconut oil, and eggs and mix well

3. roll into 18 balls of equal size

4. boil for 40 minutes in a pot of water with the lid ON

5. remove from the water and store in an airtight container

6. reheat in the soup, allowing the matza balls time to absorb the flavour of the soup.