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Matza Farfel Granola




Source of Recipe


Judy Zeidler, Author, The Gourmet Jewish Cook (William Morrow and Co., Inc., 1999).


List of Ingredients




2 cups matza farfel
1 cup whole unblanched almonds, halved lengthwise
1/2 cup shredded dried coconut
1/2 cup honey
1/4 cup canola oil
1/2 cup raisins
1/2 cup diced dried apricots


Recipe



Position a rack in the lower third of an oven and preheat to 350°F. Line a baking sheet with aluminum foil and lightly grease the foil.

In a large bowl, stir together the matza farfel, almonds and coconut. Add the honey and oil and stir until well combined. Spread the mixture on the prepared baking sheet and bake for 20 minutes, stirring every 10 minutes.

Transfer the mixture to a platter and let cool for 20 to 30 minutes. Add the raisins and apricots and toss well. Serve immediately, or store in an airtight container at room temperature for 1 to 2 weeks. Makes about 4 cups.