Prepare yourself for the crispiest, crunchiest, most delectable granola you’ve ever had. Kosher for Passover and gluten-free, too!
- 4 sheets gluten-free matzo*, 2 cups when cut
- 3 tablespoons maple syrup
- 3 tablespoons raw honey
- 2 tablespoons coconut palm sugar (or light brown sugar)
- 3 tablespoons safflower oil
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- ¼ cup natural sliced almonds
- ¼ cup raw cashew halves
- ½ cup dried fruit, a mix of cranberries, cherries, apricots, and figs
1. Preheat the oven to 350°F.
2. Cut the matzos by laying two sheets on a cutting board, cut into 1/3-inch squares by cutting across the perforations. Place in a medium-size bowl.
3. In a small skillet, heat maple syrup, honey, coconut palm sugar, and safflower oil. Over low heat, stir until the sugar is dissolved, 3 minutes. Pour over the matzo, add the cinnamon, vanilla, and nuts, and stir well. (Flax meal and chia seeds can be added with the nuts if you desire, 2 tablespoons of each would be a nice addition.)
4. Pour the granola onto a rimmed baking tray, and smooth with a rubber spatula. Bake for 12 to 15 minutes or until golden (the nuts will be a good indication of doneness.)
5. In the meantime, cut the dried fruit into 1/3-inch pieces. Remove the granola from the oven. Carefully add the dried fruit and toss to combine.
6. Flatten the granola by pressing hard with a spatula. Return to the oven and bake for 3 minutes. Do not overcook, or the fruit will burn.
7. Let cool for 5 minutes, then release the granola from the pan with a metal spatula and break into bite-sized pieces. Store the fully cooled granola in an airtight glass jar.
*I recommend Yehuda brand, fiber enriched
Makes about 4 cups.