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jaye@healthcoachjaye.com

(212) 748-9053

HEALTH COACH JAYE
Jaye Seidlin, JD, CHC

Tel: 212-748-9053

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The information on this website is not intended to be medical advice.  The information is meant to inspire and motivate you to make your own decisions surrounding your health care and dietary needs.  It is intended for educational and informational purposes only.  You should not rely upon any information found on this website to determine dietary changes, a medical diagnosis or course of treatment.  Readers should perform their own research and make decisions in partnership with their own health care providers.   

 

Any statements or claims about the possible health benefits obtained from any foods or supplements mentioned on this website have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease.

 

Jaye Seidlin (Health Coach Jaye) is not a doctor any information received should not be seen as medical advice, nursing advice and is certainly not meant to take the place of your physician. 

© 2019 Jaye Seidlin. All rights reserved.

 

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For My Low Carb, Gluten-Free Members of The Tribe During Passover

April 19, 2019

 

 

For my low carb, gluten-free Members of The Tribe! So easy to make! It's actually good as a replacement for avocado toast. So easy to make! It's actually good as a replacement for avocado toast. Courtesy of Elana's Pantry! https://elanaspantry.com/grain-free-matzo/?fbclid=IwAR1as3K7t0_VSkYzdRT-G_cdPQ2E4TmPzmt_OvVSetXDxMwIBiPgYtHV0is

 

Grain-Free Matzohttps://elanaspantry.com

Servings: 2

Ingredients:

  • 1 cup blanched almond flour (not almond meal)

  • ¼ cup coconut flour

  • ½ teaspoon celtic sea salt

  • 1  large egg

  • 2 tablespoons olive oil

  • 1 tablespoon water

Instructions:

  1. In a food processor combine almond flour, coconut flour, and salt

  2. Pulse in egg, olive oil, and water

  3. Divide dough into 2 pieces

  4. Roll out dough between 2 pieces of parchment paper to 1/16-inch thickness

  5. Remove top piece of parchment paper

  6. Transfer matzo to a baking sheet

  7. Prick holes in matzo using a fork

  8. Bake at 350°F for 10-13 minutes, watching very closely

  9. Cool for 2 hours

  10. Serve

     

     

     

     

     

     

     

     

     

 

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