Unleavened Recipes

Granola Bars

  • 3 1/2 C quick cooking rolled oats
  • 1/2 C flaked or shredded coconut
  • 2/3 C butter, melted
  • 1/3 C honey
  • 3 eggs
  • 6 oz semisweet chocolate pieces
  • 1 C chopped walnuts
  • 1/3 C brown sugar or sucanat
  • 1/2 t vanilla
  • 1/2 t salt

Combine all the ingredients and mix well.  Press firmly on the same jelly roll pan and bake for 20 minutes at 350 degrees.  Cool and cut into bars.  Store in tightly covered container.

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Homemade Wheat Thins Style Crackers


  • 3 3/4 cups whole wheat flour
  • 3 Tbs honey granules (or sugar)
  • 1 Tbs salt
  • 3/4 tsp paprika
  • 1 1/2 sticks cold butter, sliced
  • 3/4 cup water
  • 3/4  tsp vanilla
  • Salt, for topping


1. Combine flour, salt, honey granules, and paprika in a medium bowl. Cut in butter with a fork or pastry blender, until small crumbs form. Or, combine the dry ingredients and butter in a food processor bowl and pulse until crumbly.

2. Make a well in the center, and add the water and vanilla. Stir to mix, then use clean hands to knead a few times, just enough to form a ball of dough. (Add just a tad more water, only if needed.) Divide dough into two pieces.

3. Lightly grease two 11″ x 15″ baking sheets  and sprinkle lightly with salt.

4.Roll the dough until about 1/4 inch thick on the trays. Sprinkle tops with salt. Cut the dough into square crackers with a pizza cutter.

6. Bake at 400 degrees for 5-10 minutes, until crisp and lightly browned. Crackers will become more crispy as they cool, so don’t over-bake! (Remove edge crackers that are getting too dark if the middle crackers aren’t quite done yet, and continue baking.)

7. Remove baked crackers from sheets and cool on a wire rack. Serve warm or cool, plain or with dips or  and store leftover crackers in a sealed bag or container.

From Tammy’s Recipes

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Honey Roasted Pecans

  • 2 C pecan halves, shelled
  • 1/4 C honey

Heat oven to 350 degrees.  Place pecans in an even layer on a baking sheet covered with parchment paper.  Roast 6 minutes.  Measure honey into a saucepan.  Pour roasted pecans into sauce pan and stir.  Cook over medium heat for 4 minutes, making sure mixture simmers and foams.  Transfer back to the parchment paper and separate with fork.  Cool completely.  Store in an airtight container.

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Matzo Candy

3 matzo square (I use lightly salted matzo)
1/2 cup (1 sticks) butter
1/2 cup honey granules (or sugar)
1/2 cup semi-sweet chocolate chips
peanuts (optional)

  1. Line a jelly roll pans with foil. Place parchment paper over the foil. Place the matzo squares on the tray in a single layer.
  2. In saucepan, melt the butter and sucanat over medium heat. Cook and stir constantly until mixture boils. Boil and stir for 3 minutes. Remove from heat and pour over matzos, covering completely.
  3. Bake at 350 degrees for 15 minutes. Keep an eye on the candy as it bakes to ensure that it doesn’t burn; if it gets too dark, lower oven to 325 and put back in. However, the candy does need to bake (bubbly) for 15 minutes, or it won’t be crunchy.
  4. Remove the sheets from oven to cooling racks. Sprinkle chocolate chips on top. Wait five minutes, then smear the soft chocolate chips over the matzos. Sprinkle with peanuts if desired.
  5. Cool; then refrigerate or freeze (on the sheets if possible). Break into pieces and store in the refrigerator or freezer.

Adapted from Tammy’s Recipes

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Matzo Candy

Matzo Candy

An unleavened, dairy-free, and delicious Passover treat


  • 3-4 salted matzo squares (I used 3 1/2)
  • 2 Tbs coconut oil
  • 1/4 cup honey
  • 1/2 tsp vanilla
  • 1/2 cup semi-sweet mini chocolate chips, divided
  • 1/4 cup roasted peanuts


  1. Heat the coconut oil in a saucepan over medium-low heat until melted. Stir in the honey and vanilla until combined.
  2. Line a large, rimmed baking sheet with parchment paper. Arrange the matzo squares on the tray, breaking them as needed to fit.
  3. Coat both sides of each matzo piece in the honey mixture and place on the parchment paper.
  4. Bake at 350 degrees for 5 minutes. The caramel should be bubbling on the tray and the matzo golden. Be careful not to overcook.
  5. Sprinkle 1/4 cup of chocolate chips (or more!) on the matzo pieces. Let sit for 5 minutes. Spread the melted chocolate evenly on the matzo.
  6. Sprinkle with remaining 1/4 cup of chocolate chips and peanuts if desired. (I like to spread the chocolate chips around a bit to coat them in the melted chocolate and then sprinkle on the peanuts.)
  7. Place in the freezer or refrigerator until the chocolate is hardened.
  8. Break in pieces and store in the refrigerator.

From Blog of Joy

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Mini Crunch Bars with Peanut Butter Drizzle (Vegan, gluten-free, no bake/raw, soy-free)

For the Bars:

  • 1/2 cup coconut oil
  • 1/2 cup unsweetened cocoa powder
  • 5 tablespoons liquid sweetener (maple syrup, agave, etc.), or to taste
  • pinch of sea salt, to taste
  • 1 teaspoon pure vanilla extract
  • 1 cup rice crisp cereal

Line a 9×5 inch loaf pan with parchment paper. In a pot over low heat, gently melt the coconut oil and then whisk in the rest of the crunch bar ingredients (except the rice crisp) to taste. Once the mixture is smooth remove from heat and stir in the rice crisp cereal. Pour mixture into prepared pan, smooth out, and then freeze for 10-15 minutes, or until the chocolate is solid.

For the Peanut Butter Drizzle:

  • 2 tablespoons all-natural peanut butter (or any nut/seed butter of choice)
  • 1.5-2 teaspoons coconut oil, as needed to thin out
  • 1 teaspoon liquid sweetener (maple syrup, agave, etc.)

Melt the coconut oil and then whisk in the peanut butter and liquid sweetener. Adjust to taste if desired. Scoop into a plastic baggie. Remove crunch bars from the freezer and cut into 12 small bars. Snip a tiny hole in the baggie and drizzle the PB mixture onto the bars (you can also try drizzling it with a spoon, if desired). Return bars to the freezer until the PB drizzle is solid, about 5 minutes. Serve straight from the freezer or fridge. Bars will melt slightly at room temperature so I don’t suggest keeping them out long. Store leftovers in the fridge or freezer.

From Oh She Glows

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Naomi’s Delicious Unleavened Bread

1 1/2 cups flour
1/2 cup quick cooking oats (or rolled oats pulsed in a processor)
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1/3 cup sucanat (or brown sugar)
1/4 cup olive oil
1 Tbs molasses

Mix together the flour, salt, and oats. In a seperate bowl, cream the butter, sucanat, olive oil, and molasses. Add the flour mixture to the butter mixture and blend to make a moist dough. Spread out 1/8 to 1/4 inch thick on a baking stone (or cookie sheet). Bake for 10 to 15 minutes at 350 degrees. Cool; cut into crackers.

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Nut Balls

  • 1 C butter (room temperature)
  • 2 C flour
  • 1 C almonds, chopped
  • 1 t. vanilla
  • 3 T sucanat with honey (or sugar)

Mix and roll into small balls.  Bake at 325 degrees 20 minutes (or until golden brown).

(from a Hebrew website)

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Nut Fudgie Cookies

1/4 cup semi-sweet chocolate chips
1/2 cup (1 stick) butter
1 cup honey granules (or sugar)
2 eggs, beaten well with a mixer
1 tsp vanilla
1/2 cup flour
1/4 tsp salt
1/2 cup walnuts, chopped

Melt the chocolate and butter in a medium-sized saucepan over medium heat. Add the sugar and eggs; mix quickly.  Stir in the vanilla, flour, and salt. Pour into a 13″ x 9″ pan. Sprinkle the nuts over the fudge. Bake 15 minutes at 400 degrees.

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Nutty Oatmeal Chews

  • 2 C oats
  • 1 C brown sugar or sucanat
  • 1/2 C olive oil
  • 1/2 C flour
  • 1 t vanilla
  • 1/2 t salt
  • 2 eggs, slightly beaten
  • 3/4 C chopped walnuts
  • 1 C shredded or flaked coconut

Mix oats, sugar, and oil in large bowl; let stand in refrigerator.  Add remaining ingredients; mix well.  Bake at 350 degrees in a greased 13×9″ baking pan for 15-20 minutes.

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