Charoset
"This Gluten-Free Charoset Recipe is one of my favorite Passover foods. During the Seder, this sweet, fruity dish holds a special, symbolic place, reminding us of the mortar which the Jews used to bond bricks while enslaved in Egypt.
View the full recipe and more like it at www.elanaspantry.com!"
photo by Elanas Pantry
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
6 bowls of charoset
- Serves:
- 6
ingredients
- 2 apples, peeled, cored and cut into cubes
- 2 cups walnuts, chopped
- 1 teaspoon cinnamon
- 1⁄2 cup orange juice, freshly squeezed
- 1 tablespoon lemon juice, freshly squeezed
- 3⁄4 cup currants
directions
- In food processor, combine apples, walnuts, cinnamon, orange juice, lemon juice and currants.
- Pulse briefly until desired texture is achieved.
- Serve.
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Reviews
-
It's missing one important ingredient...heavy malaga wine. Wine, nuts, apple and cinnamon is all that's really needed for a perfect charoset! But, thanks for posting your version. :) -
I made this and thought it was great without all those heavy sugars, but then again i'm into eating food the way it was meant to be tasted. natural and simple. :) -
I'm sorry but we didn't like it that much. It was just ok. Maybe it's the walnuts, maybe it's not as sweet as we want it, maybe it's coz it kinda leaves a dry aftertaste. DH is pickier than me, and I tried to like it, but.. anyway, thanks~.
RECIPE SUBMITTED BY
<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a>
<a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling.
One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant.
What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California.
My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother.
In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.
Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner?
I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets!
While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
