“Seven Biblical Species” Muffins and Cookies

Get your seven Biblical species into your baking! These muffins and cookies incorporate the seven Biblical species (barley, wheat, olive (oil), grape, fig, pomegranate, date). They were made specially for the Tu B’shevat kiddush at Wimbledon Synagogue. There were none left.

Seven Biblical Species Muffins

Submitted by Carra Kane

Platter of "seven species" muffins and cakes (c) Libby Hipkins 2013

Platter of “seven species” muffins and cakes (c) Libby Hipkins 2013

I adapted this from a recipe on the blog “The Shiksa in the Kitchen”.   They also contain almond milk because almonds have become an unofficial eighth species as almond trees blossom in Israel at this time of year. The applesauce makes it even more fruity and reminds us of that other New Year.

My six year old daughter Jadyn ate one warm from the rack and approved. She liked the idea of all seven species being in one little muffin case. And my husband snaffled two when he got home from work but there were still plenty to take for the Tu B’shevat Kiddush.

I made double the quantity and made 24 muffins and a loaf cake.


  • 3/4 cup (115g) golden raisins
  • 1/2 cup (85g) dates
  • 1/2 cup (85g) dried figs
  • 1 cup (240ml) unsweetened almond milk
  • 1/4 cup (60g) applesauce (from baby food aisle – I used Apple & Pear)
  • 1/4 cup (60ml) pomegranate juice
  • 1 tsp cinnamon
  • 2 eggs
  • 1/4 cup (60ml) olive oil
  • 1/2 cup (100g) sugar
  • 1/4 cup (50g) brown sugar
  • 1 1/2 tsp vanilla
  • 1 1/2 cup ( 180g) all purpose flour
  • 1/2 cup (60g) barley flour (I used Country Grain Bread flour – which contains some barley flour)
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt

Paper muffin tin liners & muffin tray


  • 2 tbsp granulated sugar
  • 1/4 tsp cinnamon


  • Cover the raisins with water and bring to a boil. As soon as the water boils, turn off the heat and leave for 10 minutes to plump. Drain and pat dry with a paper towel.
  • Preheat oven to 400 F/200 C. If your figs have tough stems on them, remove them and discard. Roughly chop dates and figs. Set aside.
  • Use a blender or food processor to blend together raisins, dates, figs, almond milk, applesauce, pomegranate juice, and cinnamon until smooth. Set mixture aside.
  • In a medium mixing bowl, whisk together eggs, olive oil, sugar, brown sugar, and vanilla extract.
  • In a large mixing bowl, sift together flour, barley flour (or a flour you can find with barley in it), baking powder, bicarbonate of soda, and salt.
  • Make a well in the middle of the dry ingredients (I used a cup/glass). Pour mixture from the blender into the well. Then add the egg mixture to the bowl.
  • Fold the dry mixture into the wet ingredients until the dry ingredients are just moistened and a lumpy batter forms. Do not over mix.
  • Mix the sugar and cinnamon together in a small bowl using a fork. Sprinkle about a ½ tsp of cinnamon sugar mixture evenly across the surface of each muffin.
  • Place muffins in the oven and immediately turn heat down to 375 F/ 190C. Bake for 25 minutes until the tops of the muffins are golden brown and a toothpick inserted in the centre comes out clean. Let muffins cool for 10 minutes before removing from the tin and cooling on a rack. Serve warm.

Seven Biblical Species Cookies

By Miriam Edelman

Makes about 8 dozen medium cookies.

  • 3 cups (420g) of flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon cinnamon (possibly more of this and the other spices if you like a spicier cookie)
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • ½ teaspoon ground cloves

Mix all of the above together in a large bowl, then add:

  • 2 eggs, slightly beaten
  • 2 teaspoons vanilla
  • 2/3 cup (130g) caster sugar
  • 1 cup (193g)brown sugar, packed
  • 2/3 cup (150g) butter, melted
  • 2/3 cup (150g) vegetable fat (Stork, Trex), melted
  • ¼ cup (60ml) olive oil
  • 2 tablespoons honey
  • ½ cup (125ml) pomegranate juice

Mix well with a wooden spoon until very well combined and brown sugar lumps are dissolved.  Stir in:

  • 3 ½ cup (420g) barley flakes
  • ¾ cup (120g) chopped dates
  • ¾ cup (180g) chopped figs
  • 1 cup (200g) sultanas

Mix well.  Drop tablespoonfuls onto ungreased baking sheets.  Bake at 180C for about ten minutes, until light golden brown.  Cool 5 minutes then remove to rack to cool completely.


3 thoughts on ““Seven Biblical Species” Muffins and Cookies

  1. Pingback: “WimShul Cooks” bakes Tu B’Shevat « Wimshul Cooks

  2. Pingback: Seven Species Recipes for Tu B’Shevat

  3. Pingback: The Seven Biblical Species – What Makes them Biblical | Wimshul Cooks

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