Category: Snacks

Strawberry Banana Yogurt Parfait with Homemade Granola


With Shabbos out on the early side these days, I’m always looking for ideas of something light (and milchigs!) to eat. I decided to go with a yogurt parfait tonight, with some homemade granola. This recipe is absolutely delicious and healthy! It’s slightly sweet, with just a bit of saltiness and oh so crunchy! A couple of years ago, I was in the supermarket looking for a good granola to buy. They seemed to be carrying a new Israeli variety, but I didn’t understand all of the ingredients. My (then) boss’s sister, who speaks fluent hebrew, was there, so I asked her to translate. Instead, she told me she had the perfect granola recipe, and emailed it to me later that day. It’s been my go-to recipe ever since! (Thanks Rikal!)

Homemade Granola

2 c old fashioned oats
1/2 c sliced or slivered almonds
1/4 c light brown sugar
1/4 tsp salt
1/4 tsp ground cinnamon
2-3 tbsp oil
2 tbsp honey
1 tsp vanilla extract
3/4 c raisins (optional)

Set your oven to 350F. Mix everything besides for the almonds and raisins together. Mix thoroughly, breaking up the brown sugar as you go. Line a cookie sheet with parchment paper. Spread the mix on the cookie sheet. Bake for 20-30 minutes until just past golden brown, stirring every 5 or 10 minutes to prevent burning. Toast the almonds separately and let them cool down. Mix the almonds, raisins, and granola together. Cool the granola in dry open air on the same cookie sheet to crisp up. Store in an airtight container.

Serve with yogurt and fruit (vanilla or flavored with strawberries, blueberries, pomegranates…anything goes!)

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Dried Fruit Chutney

Today marks the 15th of the Hebrew month of Shvat, Tu B’shvat, which is the New Year for the trees. Traditionally, this day is celebrated by eating fruit, especially those that are known as the Seven Species (seven types of fruits and grains enumerated in the Bible as being special products of the Land of Israel). They include: Wheat, Barley, Grapes, Figs, Pomegranates, Olives and Dates. The following is a delicious recipe for mustard roasted fruits from The Low GI Diet Cookbook (a diet which I fully endorse, but that’s for another day!). If you add in some dates, and spread it atop some whole grain bread (made from wheat and barley), you’ll have covered 4 of the seven species with just the appetizer!

I absolutely love the sweetness and chewiness of dried fruits. Oven roasting them brings out their flavor, and adds a delicious carmelization that is excellent when paired with smoked meats or cheeses.


Mustard Roasted Dried Fruits

1 cup dried figs
1 cup mission figs
1 cup dried pear halves
1/2 cup dried apricots
1/2 cup pitted prunes
1 tbsp mustard powder
2 tbsp mustard seeds
1/2 tsp salt
1 cup brown sugar
1/2 cup white wine vinegar
1 1/2 cups dry white wine

Method:

Preheat oven to 400. Place fruit in roasting pan and sprinkle over mustard powder, seeds, salt and sugar. Add vinegar and wine and stir gently to combine. Roast in the oven, stirring and tossing occasionally for about 30 minutes or until the fruits carmelize (check them after 20-35 minutes). Will last up to 2 weeks in the refrigerator.

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