The week between Rosh Hashanah and Yom Kippur is intended to be a week of solemn reflection. Quiet time to mull over the events of the previous year, and prepare oneself for the year to come. Time to consider ones wrong doings and resolve how to make amends. My heart feels heavy, and my head full and overwhelmed.
I wasn't quite ready to tackle something new in the kitchen, but knew that cooking (or baking) would be just what I needed. Granola seemed safe and comforting - like throwing on an old cozy sweater. Apples and honey for Rosh Hashanah, symbolizing the sweet year to come, and a sprinkle of poppy seeds, because this time of year, I couldn't leave them out.
Preheat oven to 325.
3 cups oats
1/2 cup whole almonds
1/2 cup whole cashews
1/2 tsp ground ginger
2 T poppy seeds
1 apple thinly sliced (~1 cup)
1/3 cup olive oil
1/3 cup honey
1/2 tsp vanilla
What to do:
In a large bowl, combine the oats, nuts, ginger and poppy seeds. Toss to combine. Add the apple slices and toss again, being sure to separate all the individual apple pieces.
In a glass measuring cup, whisk together the liquids. Pour over the oat mixture and stir to evenly coat.
Transfer to two parchment lined baking sheets and bake for 15-20 minutes, until golden brown, tossing halfway through. The apples will be a bit soft when you remove the trays from the oven, and will harden slightly as they cool.
Let cool completely before transferring to an airtight container. Will keep for a week.