The Sweet with the Bitter –
Try Passover Honey Balls
Since Passover and Easter are coming soon, I went hunting for seasonal honey recipes. I found this one for Passover Honey Balls. Thought it sounded delicious and easy to make. By the way, honey is kosher and a staple in Jewish cooking. See, for example: http://www.chabad.org/library/article_cdo/aid/712032/jewish/Why-Is-honey-kosher.htm.
How Does Matza Stack Up Nutritionally?
I’ve read several articles on whether matza is healthy, and most bloggers say “Bread is bread is bread.” So, I was quite interested in a post published in the Jerusalem Times on the subject. Here it is. I also found out when I was shopping at Thrive Market that there is such a thing as organic and gluten-free matza. Who knew?
The Recipe
Ingredients
- 1/2 cup Bee Wild raw honey
- 1/3 cup organic turbinado sugar
- 1 1/4 cups chopped organic walnuts
- 1/4 cup crumbled matza
- 2 tsp chopped organic orange rind
- 1/2 tsp organic cinnamon
- 1/2 cup chopped organic toasted nuts (optional)
- 1/2 cup toasted organic coconut (optional)
Instructions
- Line a baking sheet with parchment paper and spray with organic cooking spray.
- Bring honey and sugar to a boil in a medium saucepan, making a syrup.
- Mix in the matza and walnuts. Make sure all the nuts and matza are covered with the syrup. This should be quite a thick mixture.
- Mix in the orange peel and cinnamon.
- Use two teaspoons to drop the mixture on the parchment paper.
- Cool in your refrigerator for at least 10 minutes.
- Oil your hands with olive oil and roll each drop into a ball.
- If you like chopped nuts or coconut, you can roll the balls in either one or both.
- Store the Honey Balls in the refrigerator until you want to use them.
- I suggest you lay them flat, without the Honey Balls touching until they set. They are quite sticky.
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