These treats have always been our family’s way to celebrate the new walnut (Greek-καρύδια) crop. I remember my grandmother preparing them for the celebration of the Archangels Gabriel and Michael on the 8th of November. Their tiny chapel is in a village next to ours and, on the day, everyone would bring homemade cakes, treats, or hot coffee and tea to be shared in the chapel’s yard after the service. As a kid it was the only time I really looked forward to going to church because I could sample so many sweets in one morning. At the end of spring, before they could spoil and became tangy from the summer heat, my grandmother would use the remaining walnuts to make a final batch.
I thought I’d try a healthier version of this treat using honey and oats instead of the sugar and grated wheat rusks the original recipe called for, and I’m happy it really worked.
Makes about 16 treats
150gr finely chopped walnuts
50gr oats, finely grounded
¼tsp ground cinnamon
Chocolate sprinkles, granulated sugar, or cocoa powder for coating
In a bowl mix the honey and brandy to combine. Add walnuts, oats and cinnamon to the honey-brandy ‘’syrup’’, and mix with a spoon to create a firm batter.
Take spoonfuls of the batter, and roll bite-size balls between your palms.
Roll the walnut treats in granulated sugar, chocolate sprinkles, or cocoa powder and transfer them to a serving bowl.
You can store them in a cookie box for a couple of weeks at room temperature.
If the honey you use is runny, use some more oats.