Passover Granola

What? More Passover recipes? The Seders are done, you say? But wait! There are several days to go. And for that, I offer you Passover Granola. Delicious for breakfast with yogurt and fresh fruit. Or with milk, as a healthy alternative to the processed icky stuff. (Check out my Breakfast Quinoa here for another amazing breakfast idea during Passover or any time of year.)

Eat this granola as a wonderful snack any time. I’m eating some right now.

This recipe comes to us via Judy Zeidler, a very popular cookbook author/restaurant owner in kosher Los Angeles. I attended a Passover cooking class with her in the basement of  the Skirball Museum years ago. The pages of recipes I brought home with me then are now filled with food stains. Always a good sign. I haven’t come across this particular recipe in any of her books and was thrilled to learn of it in her class. She uses whole raw almonds, cut in half around the middle. That’s a great way to go, but this granola recipe is delicious with a mix of nuts as well.

She also uses more honey than I do. I find 1/4  cup is plenty. And I increase the amount of nuts and farfel. Adding a bit of cinnamon and sea salt is terrific.

Begin by toasting some matzah farfel.

Cut up some almonds while that’s happening. Or get out nuts that are already chopped.

Mix the nuts with oil, honey and cinnamon and salt. Unsweetened coconut is a big plus.

Place on a greased, foil-lined baking pan.

While granola bakes,  dice up a few apricots and grab a handful of golden raisins.

So nice and toasty.

Throw the dried fruit on top of the warm granola.

Peel it off the aluminum foil and store in containers or Ziploc bags. It stays well in your pantry, fridge or freezer.

SO so good with yogurt and fruit…

PASSOVER GRANOLA

thank you, Judy Zeidler

Ingredients:

2 1/2 c. matzah farfel

1/2 c. whole raw almonds, cut in half (or slivered almonds)

1/2 c. walnut pieces

1/2 c. unsweetened coconut flakes

1/4 c. canola oil

1/4 c. honey

1/2 t. cinnamon

pinch of sea salt

1/2 c. dried apricots, diced

1/2 c. golden raisins

Directions:

Preheat oven to 350°.

Toast matzah farfel on unlined baking sheet for 7 minutes.

Place farfel in large bowl with nuts and coconut and toss. Add oil, honey, cinnamon and salt. Mix well.

Spread mixture on foil-lined, slightly oiled baking sheet.

Bake for 18-20 minutes, stirring halfway through. Remove from oven when golden brown and fragrant. Add dried fruit and toss well. When cool, place in glass jars, plastic containers or Ziploc bags.

Makes about 5 cups. Start your snacking engines!

Gifts of Granola

PS Don’t tell the niece, but a gift of granola is on its way to her. She just ushered in a second little guy into the world. Just in time for Passover.

Ilan Max