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.