(modified from granola recipe in “High Plains Sifter” by Chris Reynolds)
Passover snacks are a challenge – especially since we manage egg and nut allergies, and both of these are common ingredients in store bought treats. This is a very flexible recipe – experiment and adjust the spices and dried fruit / nuts according to your personal preferences (or make it without any add-ins). Coconut flakes also work well.
1 cup brown sugar
1/3 cup water
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
pinch ground nutmeg
1/2 teaspoon salt
1 1/2 teaspoon vanilla extract
4 cups matzo farfel
1 cups raw, slivered or sliced almonds
1/2 cup raisins
1/2 cup dried cranberries
Preheat the oven to 275 degrees F.
Line one sheet pan with parchment paper or silicone baking mat; set aside.
Combine the brown sugar, water, spices, and salt in a small saucepan over medium-high heat. Bring the mixture to a boil and stir until the sugar is dissolved. Off the heat, add the vanilla.
In a large mixing bowl, combine the farfel, nuts or flaked coconut (if using), and brown sugar syrup mixture. Stir until thoroughly mixed.
Spread the farfel mixture onto the prepared pan and bake until golden and crunchy – start checking at about 45 minutes. (There is no need to stir it – it will form large clusters this way.) When the mixture comes out of the oven, it is still very pliable but will crisp up as it cools. Cool the “granola” completely on the sheet pan.
Transfer the cooled granola to a large bowl, then add dried fruit (if using) and toss to combine. Store in an air-tight container.
Makes about 6 cups