Haroset for Passover

Cholesterol Free
Wheat/Gluten Free (without Matzah)
Milk/Casein Free
Egg Free
Suitable through Stage IV

4 firm pears
1/2 c. unprocessed honey
1/2 c. water
5 whole cloves
1/2 tsp. cinnamon (optional)
optional: 2 boards whole wheat matzah (contains gluten)

Peel and chop the pears into small pieces. Set aside. Bring honey, water, cloves and cinnamon to a boil in a small saucepan. Turn off heat. Add the pears. If using matzah, break into small pieces and add while sauce is still hot. Place in a serving dish and refrigerate until you are ready to use it. Refrigerates well for two days. Makes 4-6 cups.
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Vegetable Soup for Matzah Balls

Cholesterol Free (using oil)
Wheat/Gluten Free
Milk/Casein Free (using oil)
Egg Free
Suitable through Stage IV

This soup will change forever the idea that matzah balls need chicken soup! The longer it cooks, the better it tastes. Make the soup separately from the Matzah Balls, then add the matzah balls or Rice & Dill Dumplings.

2 T. expeller pressed safflower oil plus a little more if necessary
2-3 white salad onions with green tops or 1 bunch scallions or 2 leeks, chopped
2 large carrots, peeled and chopped
2-4 parsnips, peeled and chopped
4 large celery stalks with tops, chopped
1 T. sea salt
dried herbs: 1/2 tsp. each basil, thyme and marjoram
16-18 c. water
One recipe of either Matzah balls or Rice & Dill Dumplings.

Heat oil in a 6-quart kettle on medium heat. When the oil is hot, add the onions. Saute until soft. Add the celery, carrots and parsnips. Saute until the celery is soft. If necessary, add more oil to prevent sticking. Add the herbs and salt. Add enough water to come within 1 inch of the top of the kettle, usually about 16-18 cups. Cover. Bring to a boil; reduce to a simmer. Cook several hours to overnight, if safe. Add Matzah Balls or Rice & Dill Dumplings individually to the bowls as you serve.
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GLUTEN-FREE MATZAH CRACKERS

Makes approximately 16 2 to 2-1/2 inch (5-6 cm) round crackers.

4 oz. (125 g) potato flour [starch]
2 oz. (50 g) ground almonds
2 Tablespoons olive oil
4 Tablespoons water (keep 2 teaspoons water in reserve)
pinch of salt

Preheat the oven to gas no. 8 (450 F, 230 C).

Mix together the potato flour, ground almonds and salt.

Mix the olive oil and water (less the 2 teaspoons reserved water) in a bowl, sprinkle on the dry ingredients, and use a fork to mix to a dough (if
dry-looking, add the reserved water).

Knead and form into a ball (if at all sticky, dust the board with a little potato flour) and roll out slightly thicker than matzah.

Cut into 2-21/2 (5-6 cm) rounds. Prick all over with a fork and bake at gas no. 8 (450 F, 230 C) for 10 minutes or until light brown in colour.