{"id":23,"date":"2009-03-19T20:48:52","date_gmt":"2009-03-19T20:48:52","guid":{"rendered":"http:\/\/blog.beliefnet.com\/homeshuling\/2009\/03\/using-up-chametz.html"},"modified":"2009-03-19T20:48:52","modified_gmt":"2009-03-19T20:48:52","slug":"using-up-chametz","status":"publish","type":"post","link":"https:\/\/www.beliefnet.com\/columnists\/homeshuling\/2009\/03\/using-up-chametz.html","title":{"rendered":"Using up chametz"},"content":{"rendered":"

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<\/em>, in fact, live on bread alone.)
\nTonight 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<\/a> 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:
\n\u00a0<\/p>\n

\"I <\/p>\n

I did not take this picture. I did not make this bar.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n","protected":false},"author":86,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-23","post","type-post","status-publish","format-standard","hentry","category-jewish"],"yoast_head":"\nUsing up chametz - Homeshuling<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.beliefnet.com\/columnists\/homeshuling\/2009\/03\/using-up-chametz.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Using up chametz - Homeshuling\" \/>\n<meta property=\"og:description\" content=\"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. 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