Carrot Charoset - Low FODMAP

Carrot Charoset on Lundberg Thin Stacker

• I adapted my Sephardic charoset recipe to make it a low-FODMAP recipe. Like it’s predecessor, the cayenne pepper gently sneaks up on you. 
• You can use ground cumin, or for extra flavor, toast whole cumin seeds as directed below.
• The directions use a food processor but a meat grinder will work equally well.

1 cup cashews or walnuts (as is or toasted)
½ pound finely-shredded carrots
2 navel oranges
½ pound red seedless grapes (weigh without stems)
1 teaspoon cinnamon
1 teaspoon cardamom
1 teaspoon ground cumin (For extra flavor, substitute whole cumin seeds as directed below.)
1/16 to ¼ teaspoon of cayenne (Start with 1/16 teaspoon. Add more if you wish.)

• This first step is optional. If you want to use ground cumin, skip this step. Put 1 teaspoon whole cumin seeds in a dry skillet (no oil) for just a minute or two. Watch carefully so they do not burn. When the time is up, get the seeds out of the skillet or they will continue to cook and may burn. Grind the cumin seeds with a mortar and pestle. Set aside.
• Whirl the nuts in food processor (or through a meat grinder) until finely chopped. It will make approximately one cup or less. Place in large mixing bowl. Don't bother washing the food processor until you are all done. The fruit juices will "clean off" the nut powder. 
• Add the shredded carrots to the mixing bowl. 
• Wash and rinse the navel oranges very well. Remove the blossoms. Slice the orange (rind and all). Whirl it in the food processor to fully chop. Add to mixing bowl. 
• Whirl the grapes in food processor until very finely chopped. Add the cinnamon, cardamom and cumin. Add 1/16 teaspoon of cayenne. Whirl to mix. Add to mixing bowl. 
• Mix all the ingredients by hand until well blended. Check flavor. Add more cayenne if desired. 
• Place in a covered container and chill. 

Sephardic Charoset #2

Sephardic Charoset #2 in a tiny bowl (1.75" diameter)

• Recipe updated April 2, 2015.
• Recipes for Sephardic charoset number in the dozens . . . probably the hundreds. I put together this combo after looking at many other recipes. I especially like the way the cayenne pepper gently sneaks up on you.
• You can use ground cumin. For extra flavor, toast whole cumin seeds using directions below.
• This recipe can be doubled, although the mixture may be too much for your food processor when you get to the last mixing step. Just do that last mixing by hand.

Sephardic Charoset #1

• Charoset is one of the foods on the Passover sedar plate. This is the simplest form of Sephardic charoset. 
• It also makes a great spread for bread any time of the year!
• I prefer medjool dates, but any type will do. I avoid dates coated in sugar because some people have food sensitivities or allergies to sugar. Dates are plenty sweet without sugar.
• Steps #1 and #4 make 2 cups date puree. If you want to buy date puree already made, you can skip those steps.
• The toasted and ground almonds (steps #2 and #3) can be made as much as a week in advance and stored in a jar.

3 cups chopped dates
3 ounces almonds
1½ teaspoons cinnamon

• To make the date puree, put the 3 cups of dates in a saucepan with 2 cups water and bring to a boil. Lower heat, cover, and simmer until the dates are tender. If a lot of the water cooks off, add more.
• To toast the almonds, use one of the methods found here. This can be done as much as a week in advance or while the dates are cooking. I like to preheat my oven to 400°, line a jelly roll pan with foil, spread out the almonds, and toast them for about 10-15 minutes. Every 5 minutes, I turn them with a spatula so they are toasted on all sides. Watch them carefully as they brown quickly. 
• Whirl the toasted almonds in the food processor until they are pretty fine. Take the nuts out of the processor. If it is a week ahead, store the nuts in a jar.
• Put the dates and any leftover cooking water in the food processor and whirl until the puree is smooth. Add more water, if needed.
• Add the cinnamon to the date puree and whirl again.
• Add the nuts and whirl again..
• Store in the fridge.