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I have updated this recipe for 2014. I added fresh pomegranate seeds to the batter and reworked the recipe a bit to improve flavor and texture. They are super tasty!

This week Jews everywhere will celebrate Tu B’Shevat, also known as “New Year for the Trees.” This holiday takes place on the 15th of Shevat in the Hebrew calendar (late January – early February on the Gregorian calendar). Tu B’Shevat marks the beginning of spring in Israel; it is one of four annual new years described in the Mishnah. It’s a time to celebrate the natural world. Gratitude is given for the fruits of the earth and everything that grows.

Traditionally, a bounty of fruits and vegetables grace the Tu B’Shevat table. 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. Jewish schools often hold outdoor parades; students wear white and make baskets overflowing with fruit. In Israel, people are encouraged to plant trees and give back to the earth, which is similar to our U.S. tradition of Arbor Day.

In our home, we celebrate Tu B’Shevat by cooking a vegetarian meal to celebrate the ecological aspect of the holiday. Eating a meatless meal impacts the environment in a positive way, plus it gives me more opportunities to integrate fruits, vegetables, and grains into the menu. The weekend before Tu B’Shevat, I make a trip to the farmer’s market and buy fresh, seasonal ingredients from our local farmers. It is my way of celebrating our interconnectedness and appreciating the source of our food.

Typical foods served on Tu B’Shevat include fruits, nuts, grains, and vegetables. The almond trees bloom at this time of year, so almond-laden foods often make an appearance on the holiday table. Those who partake in a Tu B’Shevat Seder will eat at least 15 different types of fruits and vegetables. Chocolatey carob pods are sometimes included in the meal. It is also customary to include the Seven Species mentioned in the Torah: wheat, barley, grapes, figs, pomegranates, olives, and dates.

The Seven Species of the Land of Israel are listed in Deuteronomy 8:8: “a land with wheat and barley, vines and fig trees, pomegranates, olive oil and [date] honey.” Image source: Wikimedia Commons

A few years ago, I wondered if I could find a way to incorporate all Seven Species into one recipe. It was an interesting challenge, one that ultimately ended with a seriously delicious batch of Seven Species Muffins. Here are the ingredients I used:

Wheat = Flour

Barley = Barley flour

Grapes = Golden raisins

Figs = Dried figs

Pomegranates = Pomegranate seeds

Olives = Light olive oil

Dates = Dried dates

I also used almond milk (almonds are commonly eaten during Tu B’Shevat) and applesauce to add low calorie moisture. And I threw some walnuts in, just because they’re crunchy good.

It took me quite a few tries, but I finally was able to whip up a batch of Seven Species Muffins that my whole family loved. They make the house smell awesome while they’re baking. The barley flour gives the muffins a soft, tender crumb. I especially love the pomegranate seeds inside, which provide an unexpected burst of juicy sweetness. If you wanted to make them more dessert-like, you could also use chocolate-covered pomegranate seeds instead of the fresh ones (they have kosher certified chocolate seeds at Trader Joe’s). These muffins were made for Tu B’Shevat, but they would also be great for the Jewish holidays of Sukkot or Shavuot. Make these muffins with the kids to help them learn about the Seven Species. Or just bake up a batch for fun because they taste so, so good!

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