Matzo Granola
Not sure what to do with that leftover matzo from Passover? Make matzo granola! This recipe uses olive oil and honey plus pumpkin seeds, pecans and unsweetened coconut. But you can have fun with the mixins and sweetener and make this easy recipe your own!
Ingredients
● 2 cups matzo farfel (4 boards of matzo)*
● 3/4 cup chopped nuts – pecans, walnuts, hazelnuts, or almonds
● ¼ cup pumpkin seeds
● ½ cup unsweetened shredded or flaked coconut
● ½ teaspoon cinnamon
● ½ teaspoon kosher salt
● ¼ cup olive oil
● ¼ cup honey or maple syrup
● ½ teaspoon vanilla extract
● ¼ teaspoon almond extract
Preparation
1. Preheat the oven to 325 degrees.
2. Line a cookie sheet (approx 12 X 17 inches) with parchment paper.
3. In a medium bowl, combine the matzo farfel, nuts, pumpkin seeds and coconut.
4. In a measuring cup or small bowl, combine the olive oil, honey (or maple syrup), cinnamon, salt, vanilla extract and almond extract. Whisk to combine then pour it all over the matzo mixture and mix again until the matzo mixture is coated.
5. Pour the mixture onto the parchment-lined cookie sheet and spread out evenly using a spatula or wooden spoon.
6. Bake for approximately 30 minutes, mixing the mixture every 10 minutes to be sure it cooks evenly.
7. Let it sit after you remove it from the oven while it cools and hardens. Once cool, store in a closed container and enjoy it just as you would regular granola.
*Make your own farfel by just putting the boards in a plastic bag and rolling over them a few times with a rolling pin.
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