Sunday, May 3, 2015

Matzoh Granola

Oh, it's still going on.  There's slightly over two boxes left, and that's with having it on the side with soup for lunch.  I haven't made this much matzoh-based food in such a short time ever.  I was going to make some of my regular granola to take to work, then hit upon this notion.  There are plenty of recipes online, but they all look a whole lot like my regular recipe, so I just did that with a substitution of crushed matzoh by volume.

And I think this is my 600th post!  Not bad for almost five years.

For those of you who missed the other recipe

1-1/2 C crushed matzoh (2 sheets, or farfel out of the box)
1 C sliced or chopped nuts
1/3 C unsweetened coconut flakes
2 Tb brown sugar
3 Tb maple syrup or honey
2 Tb vegetable oil
1/4 tsp salt
up to 1 C mix-ins like dried fruit or chips

matzoh farfel
1.  Preheat oven to 250º.  In a medium bowl, combine farfel, nuts, coconut, and brown sugar.  In a separate bowl, combine syrup, oil, and salt.  Pour syrup over the dry ingredients and stir to combine.  It's a hard sell to get it to stick to the matzoh.

2.  Spread out mixture evenly on a baking sheet.  Parchment will make cleanup easier, but it isn't critical.  Bake for 45 minutes to 1 hour, stirring every 15 minutes to check for doneness.  When the nuts look toasted and everything starts to dry, it's ready.

3.  Allow mixture to cool to room temperature before adding mix-ins.  Store cooled granola in a sealed container for up to a week.

Makes about 1 quart

Difficulty rating  π

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