48 | FEBRUARY 2 • 2023 

FOOD

ANCIENT GRAIN 
GRANOLA BARS
Ingredients

2½ cups toasted old-fashioned 

rolled oats

½ cup of chopped toasted nuts

¼ tsp. cinnamon

5 Tbsp. honey

¼ cup coconut oil or butter

¼ cup brown sugar

¼ tsp. salt

5 tsp. vanilla 

¼ cup of chopped figs

¼ cup chopped dates

¼ cup raisins or currants

Directions
Preheat the oven to 325 
degrees. 
Spread the oats on a 
parchment-lined sheet 
tray. Chop the nuts and 
place them on another 
parchment-lined sheet 
tray. Toast the oats 
and nuts in the oven 
until browned, mixing 
intermittently, around 20 
minutes. Put the nuts and 
oats in a bowl and sprinkle 
with the cinnamon. 
In a small saucepan, 
whisk the honey, butter or 

oil, brown sugar and salt 
together, and cook over 
low heat to dissolve the 
brown sugar. Off the heat, 
stir in the vanilla. Add 
the chopped fruits to the 
oats and nuts, then pour 
the butter mixture over 
the ingredients, mixing 
thoroughly. Press the 
granola into a glass dish 
of your choice for desired 
thickness. Press granola 
down a few more times 
while cooling. Chill and 
portion. 
Makes approximately 12 
bars. 

SEVEN SPECIES 
BREAKFAST BOWLS
Adapted from jamiegeller.
com.

Ingredients

For the topping:

1 cup toasted cooked barley 

1 cup crispy wheat cereal

½ cup chopped raisins

1 cup chopped pitted dates

1 cup stemmed and chopped 

dried figs

½ cup grapes, sliced in half

½ cup chopped toasted nuts 

such as almonds, pecans or 

walnuts

Pinch ground cinnamon

To make the bowls:

3 cups plain or vanilla yogurt

½ cup honey

¼ cup pomegranate molasses

½ cup pomegranate seeds

Directions 
Preheat the oven to 350 
degrees. On the stovetop, 
cook the barley according 
to package directions. 
Spread the barley on a 
lined sheet tray and allow 
to dry completely. Toast 
in the oven until golden, 
around 20 minutes, and 
cool. 
Place the barley, wheat 
cereal, raisins, dates, figs, 
grapes and nuts together 
in a bowl. Sprinkle with 
cinnamon and mix well. 
Divide the yogurt into 
six bowls. Top with equal 
amounts of the topping. 
Drizzle each bowl with 
the honey, pomegranate 
molasses and garnish with 

pomegranate seeds. 
Recipe makes six 
servings.

OLIVE TAPENADE 
Borrowed from Alton 
Brown.

Ingredients

½ pound pitted, mixed olives

2 Tbsp. olive oil

2 anchovy fillets, rinsed

1 small garlic clove, minced

2 Tbsp. capers

2 to 3 fresh basil leaves

1 Tbsp. freshly squeezed lemon 

juice

Directions 
Thoroughly rinse the 
olives in cool water. Place 
all ingredients in the 
bowl of a food processor. 
Pulse until combined 
and roughly chopped, 
intermittently scraping 
down the sides. Transfer 
to a bowl and chill one 
hour. Serve on wheat 
crackers, toast points or 
sliced baguette slices
Makes between 1 and 1½ 
cups.

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