Tag Archives: Jewish new year

sweet new year date honey

6 Sep

9429926588_f5c98b45e0Apples and honey, what a great combination!

Why is the tradition during the jewish New Year celebration to dip apples in honey?

It symbolizes our hopes for a sweet new year!

It is also said that the city of Jerusalem is the land of “milk and honey.” While the honey that is being referred to might conjure up images of bee honey, much of the honey that was used was made from dates.

Here is a recipe for a sweet new year date honey, which might strike your fancy this year!

Makes ~1 cup Recipe adapted from amandasapron.com


  • 1 C Medjool dates
  • ~1 C warm water
  • 1/4 tsp cinnamon


1. Prep: Remove the pits from your dates. Soak the dates in water for 10-15 minutes.

2. Blend: In a food processor blend dates, adding a bit of the soaked water, until desired smooth texture is reached. Store in a sealed container in the fridge.

3. Enjoy (on challah, apples, in baked goods, smoothies or as a spread)!

Photo courtesy of creativecommons.com

agave cake to celebrate rosh hashana

17 Sep
1517547172_72670f1a07Eating apples with honey are a tradition during the Jewish new year, Rosh Hashana. The apple has been known to symbolize the sweet smell of the apple orchards in the Garden of Eden, and the honey symbolizes wealth and good living. By eating these two together, the sweetness is insurmountable! These traditional foods are consumed to wish each other and the world a sweet new year.

Another traditional food that is eaten at this time, is honey cake. While it’s certainly easy to pick up one that is already made, we are going to share with you a great recipe, that is gluten free, and uses agave instead of honey to impart sweetness. This recipe will serve 6-8, and was adapted from Elana’s Pantry.


  • ½ cup boiling water
  • 2 tablespoons ground coffee
  • 2 ½ cups blanched almond flour
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ½ cup agave
  • ¼ cup grapeseed or canola oil
  • 2 eggs
  • ½ cup raisins


Preheat your oven to 350F. Add coffee to a filter, then pour 1/2 cup of boiling water over it. Compost or discard the grounds, then let the liquid cool. Combine flour, salt, baking soda, cinnamon, cloves to a large bowl. Combine agave, oil, eggs and coffee in a separate bowl. Add wet ingredients into the dry ingredients, then add in your raisins, and mix it all up. Use a drop of grapeseed or canola oil to grease a 9 inch cake pan, then sprinkle some almond flour for a thin coating. Pop in your oven for 30-35 minutes, and let cool. Best eaten the day after!

Photo courtesy of Muffet