MATZO GRANOLA
For a family-friendly breakfast, serve this crunchy matzo granola over yogurt, with milk and fruit, or straight out of the bowl. It's a healthy way to start the day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 8 to 9 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Spray a rimmed baking sheet with cooking spray; set aside.
- In a large bowl, mix together matzo, almonds, and pecans. Spread matzo mixture in an even layer on prepared baking sheet. Transfer to oven and bake until toasted, about 15 minutes, stirring every 5 minutes.
- Meanwhile, place margarine, sugar, honey, salt, and cinnamon in a medium saucepan. Place over medium-low heat and cook until margarine is melted and mixture is well combined.
- Transfer toasted matzo mixture to a large bowl and add margarine mixture; toss to coat. Return mixture to rimmed baking sheet and transfer to oven. Bake, stirring frequently, 10 to 15 minutes. Remove from oven and let cool.
- Stir cooled granola on baking sheet and transfer to an airtight container, breaking up larger pieces. Add raisins, cover container, and shake to combine. Granola may be stored in an airtight container at room temperature for 1 to 2 weeks.
MATZO GRANOLA WITH COCONUT, CASHEW & CRANBERRY
Enjoy this granola at breakfast during the Jewish festival of Passover, when many breads are off the menu. Try it sprinkled over a bowl of Greek yogurt and fruit
Provided by Victoria Prever
Categories Breakfast, Snack
Time 25m
Yield Makes 600g (about 20 portions)
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Crumble the matzo into bite-sized pieces in a large bowl and mix with the chopped nuts.
- Mix the sunflower oil, maple syrup, cinnamon and ½ tsp salt in a separate bowl, then pour this over the mixed dry ingredients. Mix well to coat and tip onto the baking sheet.
- Bake for 10-15 mins, turning a couple of times so the granola browns evenly. After 10 mins, mix in the coconut flakes to cook for the final 5 mins. Keep an eye on it as it can quickly turn too dark. When it is golden-brown, remove from the oven and leave to cool on the baking sheet. It will crisp up as it cools. Stir in the cranberries, then transfer to a clean container when completely cool.
- Serve with milk or Greek yogurt and chopped fruit. If you can stop snacking on it, there should be enough to get you through Passover.
Nutrition Facts : Calories 187 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
EASY MATZO
At its most traditional, matzo is made from just flour and water. But adding a little salt for flavor and olive oil for richness yields an airy, tender matzo that's easy to make. This version also includes a small amount of whole-wheat flour for earthiness, but you can use all white flour if you prefer. Matzos will keep for at least a week stored airtight at room temperature. (Note that these matzos are not kosher for Passover.)
Provided by Melissa Clark
Categories breads, crackers and chips
Time 30m
Yield 4 matzo crackers
Number Of Ingredients 5
Steps:
- With the racks positioned the top third and middle, heat oven to 500 degrees.
- In a large bowl, use a wooden spoon to stir together all-purpose flour, whole-wheat flour and kosher salt. Add in 1/2 cup water and the 1/4 cup oil, and stir until a pliable dough forms, adding more water if the dough seems dry.
- Lightly flour a work surface, and knead dough briefly until it becomes smooth. Cut dough into 4 even pieces. Re-flour your work surface, if necessary, and use a rolling pin to roll out 2 pieces as thinly as you can, about 6 to 8 inches in diameter. (They should be almost translucent.) Aim for rounds, but don't worry if they are oblong.
- Transfer each matzo to a separate cookie sheet, and prick each one all over with a fork. Sprinkle with flaky sea salt, if you like. Bake until golden all over and lightly browned in spots, about 7 to 12 minutes. (Timing will depend on how thinly you rolled the dough.) Transfer matzos to a wire rack and let cool.
- While first batch is baking, roll out remaining dough. If you have enough baking sheets, transfer the rolled dough onto another two sheets. If not, use the warm sheet trays you used in the first batch, being careful while transferring and pricking the dough with a fork. Bake and cool.
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