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Posted By Shoshana On March 21, 2012 @ 11:37 pm In breakfast,gebrotz,gluten-free,non-gebrotz,Passover,soy-free | 7 Comments
1 1/2 cups matzah farfel*
1/2 cup (60 grams) pecans, coarsely chopped
1/2 cup (60 grams) sliced almonds
1/2 cup (40 grams) unsweetened ground or shredded coconut
2 teaspoons cinnamon
pinch salt (omit the salt if using gluten-free matzah since it is salted)
3 tablespoons (60 grams) honey
1/4 cup (56 grams) dark brown sugar
2 tablespoons (28 grams) oil
1 cup assorted dried fruit, cut into small pieces
Preheat the oven to 325.
Combine the matzah farfel, nuts, coconut, cinnamon and salt in a large bowl. Stir until well mixed. Combine the honey and brown sugar in a small pan and gently heat until the honey is very liquidy. Whisk until the sugar is dissolved. (This can also be done in the microwave. Microwave on high for 30 seconds then whisk well.) Whisk in the oil. Pour the honey mixture over the farfel mixture and stir until well combined.
Pour the mixture onto a parchment lined baking sheet and bake for 15 minutes, stirring frequently to keep it from burning. It will be slightly golden when it is done but not yet crispy. (It crisps as it cools) Remove from the oven and stir in the dried fruit.
*for gluten-free and non-gebrotz granola use Yehudah Gluten-Free Matzah-Style Squares broken into farfel sized pieces. 1 1/2 cups is approximately 3 sheets.
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