Haroset Pancakes and Matzoh Toffee

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   I'm sharing two recipes in this post.  Each is based around an ingredient from the Passover holiday: Haroset (apples, walnuts, cinnamon, honey and red wine or grape juice) and Matzoh (unleavened bread).  Both recipes are sweet and delicious. Haroset Pancakes (from Wegmans)

1/2 c raw walnuts
1/2 c raw almonds
2 Granny Smith apples (about 1 lb total), peeled, cored, grated (to make 3 cups)
1 c raisins
5 TB unsalted matzoh meal
1 TB brown sugar or maple sugar
1/4 c grated orange zest (from 1 orange)
1/2 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
Pinch of sea salt
Oil for cooking. (I used sunflower, recipe suggest extra-virgin olive oil.)


Preheat oven to 350 degrees F.

Spread walnuts and almonds on shallow baking pan.  Bake 5 minutes, until lightly toasted.  Pulse in food processor until coarsely ground.

In large mixing bowl combine nuts, apples, raisins, matzoh meal, brown sugar, orange zest, cinnamon, ginger, nutmeg, and sea salt.

Shape into 10 pancakes.

Heat oil in large non-stick skillet on medium.  Add pancakes and cook about 3 minutes on each side, until browned.
Serve warm with a drizzle of maple syrup.





Matzoh Toffee (I have had this recipe for several years.  It came from one of Martha Stewart's publications.)

1/2 c (1 stick) unsalted non-dairy margarine or butter (I used Earth Balance.)
1/2 c packed brown sugar
1/2 tsp sea salt
2 TB water
2 c coarsely crumbled matzohs (about 4 sheets)
1-1/2 c raw almonds, coarsely chopped
2 c vegan chocolate chips (I used Enjoy Life.)


Preheat oven to 325 degrees F.  Line a large jelly roll pan with parchment paper.

In a large mixing bowl, toss matzoh pieces with almonds.

In a saucepan, bring butter, sugar, salt and water to a boil over medium, stirring constantly.


Working quickly, drizzle matzoh mixture with syrup and toss.

Using a heatproof spatula, spread mixture onto prepared pan.

Bake until golden, about 20 minutes.  Remove from oven.

Sprinkle with chocolate chips.  Let chocolate chips melt 5 minutes and then spread chocolate over matzoh toffee.


Refrigerate until chocolate sets.  Break in pieces.



I have a feeling you will have some eager ones waiting to this delicious treat!


-To store, refrigerate in an airtight container, up to 5 days.
-Supposed to serve 10 :)


Wishing those who observe Passover a joyous celebration with loved ones.