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Enjoy Tu B’Shevat Food

Tu B’Shevat is one of four annual new years described in the Mishnah. Gratitude is given for the fruits of the earth and everything that grows. In some parts of the world Jews partake in a Tu B’Shevat Seder meal, complete with prayers and food blessings. Others celebrate by taking a picnic under the trees or simply making a meal featuring the fruits of the season. In Israel, people are encouraged to plant trees and give back to the Earth.

One way that some people celebrate is by eating foods from the “Seven Species,” foods that were grown in ancient Israel and which are listed in Deuteronomy 8:8.The Seven Species are wheat, barley, grapes, figs, pomegranates, olives, and dates. If you’re looking for one recipe that features all seven together, make these scrumptious kosher, parve muffins recipe by Tori Avey. 

SEVEN SPECIES MUFFINS
By Tori Avey

Cooking time: 25 minutes

INGREDIENTS

  • 3/4 cup golden raisins
  • 1/2 cup dried figs
  • 1/2 cup dates
  • 1 1/4 cups unsweetened almond milk
  • 1/4 cup applesauce
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 2 large eggs
  • 1/3 cup light olive oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour (3/4 cup /' all purpose or whole wheat flour)
  • 1/2 cup barley flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup pomegranate seeds
  • 1/2 cup chopped walnuts
  • Nonstick cooking spray or paper muffin tin liners

TOPPING INGREDIENTS (optional)

  • 2 tablespoons turbinado sugar
  • 1/4 teaspoon cinnamon

DIRECTIONS

Cover the raisins with water and bring to a boil. As soon as the water boils, turn off the heat and let the raisins sit in the water to plump for 10 minutes. Drain and pat dry with a paper towel. 

Preheat oven to 400 degrees F. Roughly chop dates and figs. Set aside.

Use a blender or food processor to blend together the following ingredients until very smooth: dates, figs, almond milk, applesauce, cinnamon and allspice.

It may take a couple of minutes to blend all ingredients. The end result should be similar to the texture of apple butter or smooth fruit preserves. Set mixture aside.

In a med. mixing bowl, whisk eggs, light olive oil, sugar, brown sugar, and vanilla extract.

In a large mixing bowl, sift together flour, barley flour, baking powder, baking soda, and salt.

Gently mix the pomegranate seeds into the dry mixture, until seeds are well coated with flour.

Make a well in the middle of the dry ingredients. Pour the fruit mixture from the blender into the well.

Add the egg mixture to the well.

Fold the dry ingredients into the wet ingredients until the dry ingredients are just moistened and a lumpy batter forms. Do not overmix or your muffins will turn out heavy and dense.

Fold raisins and chopped walnuts into the muffin batter with a light-handed stir.

Spray nonstick cooking spray into the bottom of each muffin tin (not the sides), or use paper muffin cup liners. Divide batter equally into muffin cups, filling each cup to the top and mounding the surface slightly.

If you’d like to top the muffins, mix the sugar and cinnamon together in a small bowl using a fork. Sprinkle about a ½ tsp of cinnamon sugar mixture evenly across the surface of each muffin.

Place muffins in the oven and immediately turn heat down to 375 degrees F. Bake for 25-27 minutes until the tops of the muffins are golden brown. Let muffins cool for 10 min. before removing from the tin and cooling on a rack. Do not let the muffins cool completely in the tin, they are quite moist and may stick to the tin if you leave them too long. Serve warm. 

Correction: The print version of this story, as well as an earlier online version, misspelled Tori Avey's last name in multiple places. It has been corrected.

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