I’m not a great fan of matzah meal- based food – always excepting our delicious matzah balls. Plain matzah, spread with cottage cheese or butter, makes unexciting but predictable Passover breakfasts. Since strawberries are in season, it’s easy to make strawberry jam from our recipe for topping a matzah, too.
But you get bored with that. How about some Passover granola? Lots of crunch and superfood fruit and nuts. The recipe is relatively low in fat and sugars. A Passover power breakfast.
Source: The New Jewish Holiday Cookbook by Gloria Greene.
Yield: 8 cups
5 cups matzah farfel or enough matzah, broken into very small pieces, to fill 5 cups.
1 cup slivered almonds
1 cup walnut pieces
2 teaspoons cinnamon
1/3 cup cold-pressed oil
1/3 cup honey
2 tablespoons water
1-1/2 cup raisins
Optional: 2 tablespoons brown sugar.
Line a 10 by 15 inch jelly roll pan with baking parchment. Preheat oven to 350 F -180 C degrees.
Put the farfel, nuts and cinnamon into a large bowl and mix to combine.
Mix oil, honey and water and heat over medium heat for 2-3 minutes. Pour it over the farfel mixture. Mix again thoroughly. Taste. If you like it sweeter, add the optional brown sugar and mix again.
Spread the granola evenly in the prepared pan. Bake at 350 degrees for about 15-20 minutes, or until it dry. Remove it from the oven and while it is still warm, stir it in the pan to break it up. Allow to cool in the pan on a rack.
When granola is cool, mix in raisins. Store in an air tight container. It will stay fresh for a week or longer.
More on Passover at Green Prophet:
Photo of matzah by Avital Pinnick via Flickr.
Miriam Kresh also writes a food blog.