Matza Granola

Breakfasts at Pesach can be a challenge to satisfy the family; this nutritious matza cereal certainly helps to wain hunger pangs at least to 11am! It is delicious with milk or use as a topping for crumble or fruit pies.

It is also super-portable for when you’re rushing out the door to visit family or doing activities with your kids. Just bag it up and go!

For those with nut allergies substitute the nuts for more dried fruit for example dried apricots, sultanas and apples.

During Pesach matza is transformed into other popular dishes for example matza balls and farfel are widely used to accompany soups; Sephardim soak the matza and use it to make lasagne and pastry and make pies known as scacchi (Italian) or mina (Turkish). However some Orthodox Ashkenazi do not cook with matzah as they believe the mixture will swell and allow it to leaven, this is called ‘gebrochts’.

Preparation Time: 10 minutes Cooking Time: 20 minutes Makes: 15- 20 servings

Ingredients

1 large box matzo (300g ), broken up into small pieces 400g pecan pieces

200g desiccated flaked coconut 200g slivered almonds ~

150ml honey 100ml vegetable oil 1 teaspoon ground cinnamon

½ teaspoon salt ~ 100g raisins

Method

1. Heat oven to 180C/ 350 F/ Gas mark 4.

2. Line two baking trays with non-stick baking parchment paper.

3. Combine matzo pieces, pecans, coconut and almonds in large bowl.

4. Stir honey, oil, cinnamon and salt in a medium sized saucepan. Heat over medium-high heat until boiling.

5. Pour over the matzo mixture; toss until evenly coated.

6. Spread mixture evenly onto prepared baking trays.

7. Bake 15 to 20 minutes, tossing occasionally, so that the mixture browns evenly.

8. Toss matzo mixture with raisins; let cool completely.

Store in an airtight container at room temperature or in the refrigerator. It will keep for several weeks.