Notes from Beer Sheva...plus a recipe

As of last night, our ground troops are fighting in Gaza.

We’ve been advised to stay close to home in anticipation of rocket attacks. Thank God, here in Beer Sheva it’s been quiet.

Neighbors with young children are staying with their parents. Elderly parents are staying with their children.

Several friends from Jerusalem have opened their homes to us, but for now, we’re staying put. Our family and friends are here.

Schools have been closed for a week now. Many shops are empty. Grocery and pizza deliveries are the only businesses that seem to be doing well.

This morning we phoned friends whose son’s wedding is tonight. Their younger son had just called them to say that he’d either be at the wedding or fighting in Gaza. It’s hard to imagine such a bittersweet occasion.

I’ve been puttering around the house. There’s laundry in the washing machine and garbanzo beans cooking on the stove. Rye bread is baking in the bread machine. Occasionally I check the television for updates. (It took a war in the south for me to learn how to use the remote control.) At least my Hebrew is improving from the constant repetition of the news.

Rye flour reminded me of another recipe. It’s a version of French honey bread, a little like gingerbread. Rich with whole-grains, nuts and seeds, these soft, chewy bars don’t resemble “health food” at all. They’re lovely for dessert or as a snack with coffee or tea. And when the world outside is a mess, you’ll find comfort in the soothing aroma coming from your oven when you bake these.

Multi-Grain Walnut Spice Bars (Parve)

½ cup rye flour
½ cup rolled oats
½ cup chopped walnuts
¼ cup raw sunflower seeds
¾ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cardamom
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 eggs
2/3 cup brown or demerara sugar
2 tablespoons honey
1/3 cup canola oil
1 teaspoon vanilla extract

Preheat the oven to 350 F (180 C). Line the bottom of an 8” (20cm.) square baking pan with parchment paper and spray the pan with non-stick baking spray.

Mix together the rye flour, oats, walnuts, sunflower seeds, baking powder, salt, cardamom, cinnamon and cloves and set aside.

Mix the eggs, sugar, honey, oil and vanilla in an electric mixer. Beat the mixture until smooth and thick, about 2 minutes. Add the dry ingredients and mix just enough to combine the ingredients. Pour the batter into the prepared pan and smooth the top.

Bake for 25-35 minutes, until a cake tester comes out clean. Cool completely in the pan and cut into squares.

Makes 16 bars