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Welcome to Athlete Food - our continuous adventure to seek out healthy food around the globe and at our own dinner tables. Hope you are inspired to get on a plane or get out the plates and cook a healthy dinner tonight!

Gluten-Free Easter Matzo Crack

Gluten-Free Easter Matzo Crack

MatzoCrack

Gluten-Free Easter Matzo Crack. Yes, we made this concoction. And we're combining holidays again because that is what we do around here!

Here's what you need to know about this festive recipe, which our friends from Brooklyn Tri Club were lucky enough to taste test:

It's:

  • incredibly sweet
  • addictive
  • not healthy

It's also:

  • must be shared with friends
  • is a special once a year treat
  • makes triathletes who've been training all day very happy
Hudson Valley Resort making it look like we aren't in the mountains. 

Hudson Valley Resort making it look like we aren't in the mountains. 


GlutenFreeMatzoCrack

Easter Matzo Crack

What you need:

Gluten-Free Matzo (we used Yehuda's)

1 cup light brown sugar

2 sticks of butter (yikes! see above note about unhealthy)

1-2 cups white chocolate chips**

Pink GEL food coloring (regular food coloring won't work)

Sprinkles

How To:

Preheat oven to 350 degrees. 

Line a large baking sheet with parchment paper.

Top parchment with sheets of matzo. Arrange them so they don't overlap too much. You may have to break apart the matzo to make it fit. 

In a large sauté pan, melt the butter over medium to medium high heat. Add sugar and bring to a boil while stirring. Boil for 3 minutes. 

Pour butter/sugar mix over matzo and spread it out so that the matzo is covered. 

Transfer to the oven and bake 8 minutes. 

Allow to cool for a few minutes. 

Melt white chocolate in the microwave. Transfer a few tablespoons to a separate bowl and add pink food coloring. 

Spread melted chocolate over sugar/butter toffee. Drizzle pink chocolate on top and swirl. If you want to get even fancier, top with sprinkles. 

**the sweet white chocolate on top of the sweet toffee was even a little too much for my super sweet tooth. Next time I'll make this with dark chocolate chips and sprinkle a little sea salt flakes instead of sprinkles. 

 

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