INGREDIENTS

INSTRUCTIONS

For Passover breakfast we eat matzo with almond or cashew butter, leftover
potato kugel and gefilte fish, and of course lots of eggs. I also make a
double recipe of Passover Granola which my family really enjoys. Warning:
this recipe is very crunchy!
Source: adapted from Cooking Kosher the Natural Way by Jane Kinderlehrer
Preheat oven to 225 F.
Combined in a large bowl, matzo, coconut, cashews and cinnamon. Mix
together the water, apple juice and oil. Drizzle the liquid slowly over the
matzo mixture, mixing well to wet all pieces.
Spread mixture onto 2 parchment lined cookie sheets. Bake for 2 hours,
stirring every 15 minutes. Add almonds and bake for 15 more minutes. Add
raisins and apple bits. Turn off the oven and let mixture cool in the oven.
When cool, store in a tighly-covered container.
*Original recipe used 1/2 cup honey mixed with 1 cup water, but we found it
to be too sweet.
Posted to JEWISH-FOOD digest V97 #055 by "Abe Carnow, C.P.A."
<abecarnow@earthlink.net> on Feb 17, 1997.

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