Gluten-Free Plant-Based Matzo Balls (Rolled Oats, No Flour, No Oil, No Eggs)
Looking for an affordable and easy matzo ball recipe you can make with pantry staples? Here it is - Oats for the win - again!Note: this recipe is NOT kosher for Passover!
Prep Time30 minutesmins
Cook Time30 minutesmins
Course: Appetizer
Cuisine: Jewish
Keyword: gluten free matzo ball
Servings: 12walnut-sized matzo balls
Calories: 42kcal
Author: Kathy Hester
Ingredients
Wet Ingredients
1/4cupwarm water
2tablespoonsground flax seed
1/4cupseltzer or club sodamore if needed
Dry Ingredients:
1cupcertified gluten-free rolled oatsor use oat matzo to make these kosher for Passover
2tablespoonspotato starch or other starch
2tablespoonsnutritional yeast
2tablespoonschopped parsleydill, or celery leaves (fresh or dry)
1teaspoonbaking powder
1teaspoonkala namak or 1/2 teaspoon salt or salt substitute
In a stock pot, start boiling water that’s deep enough to cover the walnut-sized balls. When boiling turn to a simmer on low heat and cover.
Add the flax seed to the water and set aside until it looks goopy.
Add the dry ingredients to your blender and pulse - there should be a few whole oats and the rest will be a course meal.
Add in flax mixture and seltzer. Mic with your hands until you can form a ball.
The texture should be a wet play dough. If the dough is too wet to hold together add more oat flour or potato starch, if it’s dry and crumbly add more seltzer.
Make 1 1/2 tablespoon balls and round with your hand. I used a 1 1/2 tbs cookie scoop to portion them all at once.
Then rolled then into a proper ball with your hands.
Once all the balls are formed, gently place in the simmering water (or your soup). Cook for about 40 minutes.
Notes
You can cook for 20 minutes to cook them halfway to make them ahead of time. Then add to your soup about 20 minutes more before serving.Make this with regular matzo if you don't need it to be gluten-free. Just use 1 1/2 - 2 cups matzo meal and cook the balls for about 1/2 the time or even less!