Five Unleavened Bread Recipes
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EDMOND—Thousands of Philadelphia Church of God members will be keeping the Feast of Unleavened Bread between March 28 and April 3. They will also enjoy a variety of special baked goods unique to this time of year. Here is a new collection of unique recipes shared by members and tweaked by our staff that you can bake and then enjoy during the feast.


Unleavened Crackers

Contributed by Gail Bott

  • 1 cup almond flour
  • 2 tbsp olive oil
  • 1 egg
  • 1 tsp seasoning
  • 1 tsp smoked paprika
  1. Beat egg and oil separately
  2. Mix dry ingredients
  3. Add egg mixture until dough forms
  4. Roll out dough between two sheets of parchment paper
  5. Use pizza cutter or knife to cut out squares
  6. Bake at 350°F for 14 minutes
  7. Let cool
  8. Break apart squares
  9. Heat for a few seconds to crisp if needed
    (Store in airtight container. Will last up to seven days)


Peanut Butter Cookies

Contributed by Gail Bott

  • 1 egg
  • ⅓ cup coconut sugar
  • 1 cup peanut butter
  1. Mix well
  2. Drop by spoonfuls
  3. Press with fork
  4. Bake at 350°F for 12 minutes
  5. Let cool for at least 10 minutes


Almond Bread

Contributed by Lisa Hogan

  • 3 eggs
  • ¾ cup melted butter
  • 1 tsp almond extract
  • ½ tsp vanilla extract
  • ½ cup maple syrup
  • 1 cup whole wheat pastry flour
  • 2 cups almond flour/meal (fine ground)
  • 1 chunk almond paste (optional)
  • ½ cup slivered almonds (optional)
  1. Mix all wet ingredients together
  2. Stir in dry ingredients and mix well
  3. Divide between two buttered/oiled pans, tap pans on counter to distribute.
  4. Bake 30 minutes at 350°F


Soft Unleavened Bread

Contributed by Shanon Kessler

  • 3 cups whole wheat flour
  • 1 tsp salt
  • 1 ½ cups whole milk
  • 3 eggs
  • 2 tbsp olive oil
  1. In a large mixing bowl, stir flour and salt together
  2. In a large measuring cup, lightly beat eggs into milk and add olive oil
  3. Pour wet ingredients into dry and mix thoroughly
  4. Line a 10x15 baking sheet with parchment paper
  5. Pour the batter and spread it evenly
  6. Bake at 450°F for 20 minutes until slightly browned
  7. Top baked unleavened bread with shredded cheese or favorite herbs or butter/cinnamon/sugar
  8. Bake at 350°F for 10 minutes.


The soft unleavened bread turned out nicely with the gluten free flour. I melted butter with sweetener and cinnamon! Grateful for the recipe.

—Gail Bott (Arizona)


Unleavened Bread

Contributed by Jaqueline Curran

  • 2 cups whole-meal spelt flour
  • 3-4 soft dried figs cut into pieces (dates could be used also)
  • pinch of salt
  • 2 tbsp oil
  • ½ cup water
  1. Preheat the oven to 350°F
  2. Place flour, figs and salt into a food processor and pulse until figs are very finely chopped and mixed into flour.
  3. Add the oil and most of the water, and pulse until a dough ball forms
  4. If the mixture does not form a ball, add remaining water a little at a time if too dry or extra flour if too wet and pulse again.
  5. Heavily dust a baking tray with flour or line with parchment paper.
  6. Split dough into two balls and roll out each as thinly as possible directly onto baking tray.
  7. Score dough with a knife to form cracker-size squares, or use a cookie cutter.
  8. Bake for 12-15 minutes or until golden brown.

Want more options for great unleavened bread recipes? Click here!