When I was going through Greek recipes, I found so many desserts with phyllo pastry sheets. Though they looked amazing, I didn’t choose them because we don’t get ready made phyllo pastry here. If I am to do, I have to do them from scratch for which I didn’t have any energy. So I started looking for simpler recipes. This recipe for Karithata got my attention. This was the only recipe available and the author wrote about this as their family recipe. His grandma used to make this every year during fresh walnut crops. Usually this is made with wheat rusks, sugar and walnuts, but he made it a healthy treat by substituting wheat rusks with oats. I really loved them so thought of making them for the third day.
I roasted the oats and walnuts in oven, but you can also pan roast them. Oven roasting is easier than the pan roasting so I do it every time, read that as lazy! After roasting, this is so easy to put together. You can totally avoid sugar and add honey instead as sweetener but as I mentioned yesterday, honey has a strong flavour and I doubt that my daughter would like it. So I added partial honey and partial brown sugar. The balls can be rolled in granulated sugar or chocolate vermicelli. I think even cocoa powder would be great. So if you have some walnuts, then go and try these. I am sure you would love it.
Recipe Source: Cook Me Greek
Oats – 50 gm
Walnuts – 100 gm
Cinnamon – 1/4 tsp
Brown Sugar – 2 tbs
Honey – 2 tbs
In a small tray take walnuts and oats.
Bake at 175°C for 10 minutes until fragrant.
Remove from oven and cool.
In a mixer jar, take the oats, walnuts, sugar and cinnamon and grind to coarse powder.
Add honey and bring together a crumbly dough.
Divide it into 9 equal portions and roll them in chocolate vermicelli.
Store in airtight jar in fridge.