I just made something so awesome that I had to stop all other critical projects to talk about this. And by critical, I mean I am facing a collision (to use a Scott word) if I don’t get back to them soon. But anyway, we’re just past the Passover mid-point and I can’t serve the kids (or myself) another piece of buttered matzo. They’re not complaining, but it’s just wrong. So this morning I made Matzo Granola! It was inspired by this Martha Stewart recipe of the same name, but made using whatever I had that didn’t require a trip to the store. That’s how a lot of my recipes go. I don’t always read ahead (or measure) so I often end up short on something, improvise, and cross my fingers. This time, it worked beautifully. Here goes:
3 cups matzo farfel
2 cups assorted nuts (I used peanuts, almonds and walnuts)
3 T butter
1/3 cup brown sugar
1/3 cup honey
1 t salt
4 t cinnamon
1 cup assorted dried fruit (I used raisins, blueberries and apricots)
- Spray a baking sheet with cooking spray and preheat oven to 325 degrees. Don’t forget to take out all the muffin tins and Pyrex bowls you store in the oven.
- In a large bowl, combine matzo and nuts. Spread on baking sheet and toast for 15 minutes, stirring every 5 minutes. It will look like nothing has happened.
- Cook the rest of the ingredients (except dried fruit) in a sauce pan over medium-low heat until melted. Try not to lick the spoon at this point if you value your tongue.
- Combine semi-toasted matzo and butter mixture back in the large bowl. Mix well and spread on baking sheet. Return to the oven for 10 minutes. Stir it after 5 minutes if you happen to be nearby.
- Let it cool, then crumble it up, add dried fruit and eat with both hands.
Although not part of Martha’s original plan, I think including the peanuts was kind of genius because every couple of fistfuls tasted like peanut butter granola. As my taster-friend exclaimed: “Every bite tastes different!” I served it with plain greek yogurt and the kids went crazy for it. Leo asked for “mo, mo!” and ate 2 bowls! If matzo had any nutritional value, I would say we’re eating this all year. But instead, just substitute oats when the time is right and it could be a teensy bit more agreeable to your digestive system. Yum!