Soup nuts
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Matzo meal |
| 1 | tablespoon | Potato starch |
| ⅓ | cup | Water; just under |
Directions
Date: Tue, 5 Mar 1996 22:32:40 -0600 (CST) From: "Natalie Frankel" <Natalie.Frankel@...> Larry Mayer was asking for Passover suggestions. Here are some of my favorites from last year.
From 'No Cholesterol Passover Recipes' by Debra Wasserman Mix ingredients together to form a ball of smooth dough. You may have to add a little more water. Refrigerate for 15 mins.
Preheat oven to 400 degrees. Remove dough from refrigerator and roll into small ½ inch diameter balls. Place on lightly oiled baking sheet and bake for 35 mins. at 400 degrees. For smoother looking soup nuts, toss them into a pot of boiling water for ½ minute before baking.
Makes 18 nuts, Calories per nut: 9, Fat: 0 grams, Protein <1 grams, Carbohydrates: 2 grams
FATFREE DIGEST V96 #68
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .