We made a large batch of this (three times the below recipe) to have for breakfast some of the days of Pesach.
- 1 lb. matza farfel or matza, crushed into very small pieces
- 2 c. dried coconut (you can double this but I only had enough coconut for this measurement :))
- 1 c. cashews
- 1 c. sliced almonds
- 3/4 t. cinnamon
- 1/2 c. honey (we don’t like our food very sweet so you might want to increase this to your taste)
- 4 T. butter or coconut oil, melted
- 2 c. cold water
- dried fruit (I used raisins)
Combine matza with dry ingredients, except almonds and dried fruit. Mix thoroughly. Combine the melted butter/coconut oil with the honey, and warm slightly so that it’s liquid and pours easily. Mix into dry ingredients. Drizzle water all over, mixing well.
Spread the mixture on greased cookie sheets. Bake at 225 degrees for two hours, stirring every 15 minutes. Add almonds and bake 15 minutes more until almonds are toasted. Let granola cool, and then add in dried fruit according to the amount you prefer.
Note: I wanted this to be non-dairy so I didn’t soak the matza overnight in an acidic medium. However, if you’re concerned about minimizing the phytic acid content, then I’d recommend using thinned yogurt for part of the water measurement, and mix the matza with half of the water called for the night before, mixing in everything else the night before.
This is really yummy served with raw milk or even dry as a snack! (Ask your LOR about if it’s necessary to wash for this, not me!)