Using up chametz

Over the next few weeks, we’ll be trying to use up all of our chametz – the wheat, oats, barley, rye and spelt products in our kitchen – to prepare for Passover. (The rye and spelt part will be a snap.) Whatever we don’t consume, we give to non-Jewish friends, but I enjoy having an excuse for a month long carb-fest. (Despite the axiom, I could, in fact, live on bread alone.)
Tonight I made a tray of blueberry crumble bars which use up exactly 3 cups of chametz. Fortunately, when I got home from tutoring the tray was already half-gone, so I can make another batch soon. We never get sick of these. Here’s the recipe – I usually substitute whole wheat flour for the white in order to convince myself that it’s ok to serve them to my daughters for breakfast. I use Trader Joe’s frozen pesticide-free wild blueberries and frequently skip the lemon juice part. They come out looking sort of like this:

I did not take this picture. I did not make this bar.

I did not take this picture. I did not make this bar.

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posted March 19, 2009 at 10:43 pm

lol – this is exactly what i posted about today too:-) i love the chametz-gorging that goes on before pesach….

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posted March 20, 2009 at 6:43 am

Do you think I can make soup with barley *and* pasta?

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Jess Horwitz

posted March 20, 2009 at 5:13 pm

I’ve seen barley and pasta soup before, usually with mushrooms and sage for an earthy, stew-like soup.
What do you plan to make with the rye and spelt?

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posted March 20, 2009 at 5:17 pm

The reason it will be easy to get rid of the rye and spelt is because I have never bought any.

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