ยฉJennifer Felicia Abadi: ย www.JenniferAbadi.com
The kosher food industry is getting more and more creative with their Passover food products, making life during the week-long holiday almostย too easy to observe. While I’m not big on promoting ready-made products, I have to say that I find the nameย Matzolah,ย a Passover-friendly snack or breakfast treat that combines broken up matzah pieces with all the best ingredients of homemade granola, very clever. Recently I was down on the Lower East Side leadingย aย Jewish Food Tour and while atย Streit’s Matzo Factory,ย aย box of Matzah Farfel caught my eye. Withย plans to make my own matzah granola, I bought the box. I was a little incredulous about the taste at first, because let’s face it: matzahย ALWAYS tastes like, well, matzah. But the final result was crunchy, chewy, and deliciousย (and I know that my kids will love it). It’s also a funย way to use up leftover matzah pieces at the end of the holiday.
Let me know what you think!
Yield: Serves 8 to 10 / Makes 5 Cups
INGREDIENTS:
Dry Ingredients:
4 cups matzah farfel or finely crushed (not ground) matzah pieces (about 1/4-inch pieces)
1/3 cup whole raw almonds
1/3 cup shelled, unsalted pistachios
1/3 cup walnuts
ยผ teaspoon kosher or sea salt
1/3 cup dried cranberries, blueberries, or coarsely chopped cherries
1/3 cup coarsely chopped dried Turkish apricots or golden raisins
Wet Ingredients:
1/3 cup canola oil
1/3 cup pure maple syrup
1/3 cup honey
ยฝ teaspoon pure vanilla extract
EQUIPMENT:
Measuring cups and spoons
Large chef’s or chopping knife and cutting board
Large cookie or baking sheet
Parchment paper
PROCEDURE:
1. Preheat the oven to 375 degrees F.; Line a large cookie or baking sheet with parchment paper.
2. Mix all of the dry ingredients together in a medium sized mixing bowl and set aside.
3. Combine the oil, maple syrup, and honey in a small saucepan.
Bring to a slow boil over medium heat and stir for 2 to 3 minutes.
Remove from heat and mix in vanilla extract.
4. Pour hot syrupย over dry ingredients in the bowl and toss well until the
matzah pieces are evenly coated.
5. Spread the matzah mixture out on the parchment-lined cookie sheet or baking pan and place into the oven and bake 30 minutes until lightly browned, shaking or mixing every 10 minutes to make sure that all of it toasts evenly.
6. Remove from oven and cool completely, about 30 minutes. Mix in the dried fruit, and store in an airtight container or in a Ziploc bag at room temperature up to 3 weeks. Serve with yogurt, milk, or as is like a snack.
Yours looks better than mine, which was very good too I used almonds and walnuts and cranberries. But mine recipe called for brown sugar, honey, and margerine. It’s a terrific breakfast with plain yogurt
LOVE THIS!!! Todah!