With the Passover and Days of Unleavened Bread coming up, I thought it would be fun to go back through and gather all of my favorite unleavened recipes into one place. It’s easy to get stuck in a rut, and I totally forgot about some of these that were favorites a mere three or four years ago!
I just found this recipe last year, thanks to my sis. I fell totally in love with it as a super easy, fast, all-purpose unleavened bread to keep on hand. It’s dense but not dry, satiating, has a hint of sweet from the brown sugar and honey, and is ready in a half hour from start to finish.
It was also just as good leftover as fresh out of the oven (which is NOT always true of unleavened bread recipes). Plus, you can mix it up by hand and pat it out on the baking sheet, so very low-maintenance.
This has always been my family’s go-to recipe during the Days of Unleavened Bread. I never could understand why people would want to eat matzo, because it’s like eating cardboard.
These, on the other hand, are moist and buttery and chewy and flavorful and FULL OF AWESOME. They are a little more time consuming though, but highly recommend for something like Night to Be.
I was OBSESSED with these as a kid, I would try to sneak as many as I could without my mom seeing. Problem was, they were gone so fast. Not only are these desserts perfect for any spring brunch, Mother’s Day, bridal shower, etc., they’re unleavened to boot. And basically the most delicious thing ever.
I’m a sucker for almond flavor to begin with, and this was super simple to whip up (plus awesome with some butter and honey).
A super satisfying, savory treat…these are chock-full of flavor and super easy to make. They honestly make a great appetizer any time of year. And I’ve realized that they’re easy to freeze either before or after baking so you can pull out a few at a time later.
These are a simple and flexible breakfast (or dinner!) option…go savory or sweet depending on your mood. These only take a couple minutes to whip up, and the batter can be made up to 36 hours ahead of time.
What are your go-to unleavened recipes for the Passover and Days of Unleavened Bread season??