This dish fools my gluten-loving company every year. It really tastes and has the texture of matzah balls.
Prep time: 5 minutes. Chill Time: 2 hours.
2 cups almond flour
1 teaspoon sea salt
1/2 teaspoon black pepper
Directions: Mix above ingredients and put in fridge for two hours to “gel.”
Drop one-inch balls into boiling water and simmer for 20 minutes, covered.
When finished, add to chicken soup or eat right on the spot (I did both).