Passover granola

Passover food stories usually focus on the Seder, the ceremonial meal that starts the holiday, but that’s usually the easiest meal to plan.

Most families follow a traditional Seder menu from year to year. Sure, they might add or subtract an item or two or mix up the desserts, but if they are used to matzo-ball soup/gefilte fish/brisket, chances are that’s what will be on the table this Wednesday night.

Then comes breakfast. Observant Jews don’t eat bread or regular cereals or waffles or pancakes — anything made with flour (other than matzos and matzo meal) or other grains during the entire eight-day holiday. And yeast is forbidden.

This granola recipe, however, is just right for a Passover breakfast. It makes a tasty snack as well. I got the recipe from a friend years ago. (I wish I could remember who!) I like to use whole-wheat farfel (small bits of matzo), but you could use regular farfel instead. If you can’t find farfel, buy a box of matzos and break them into small pieces.

If the quantity seems too large, halve the recipe.

Use your choice of nuts and fruits. For the batch shown here, I used a combination of blanched slivered almonds and chopped walnuts, along with a blend of golden raisins, dried cherries, dried blueberries and sweetened dried cranberries.

MATZO FARFEL GRANOLA

Yield: About 20 servings

1/2 cup water
3/4 cup honey
1 teaspoon ground cinnamon
1 pinch salt
1 cup chopped nuts
1 pound matzo farfel
1 teaspoon vanilla, optional
1 cup dried fruit (such as raisins, chopped apricots, cherries, cranberries)

Preheat oven to 225 degrees. In a large bowl, stir together water and honey. Stir in cinnamon, salt and nuts. Stir in farfel. Mix well.

Spread mixture over 2 baking sheets. Bake for 45 minutes, stirring every 15 minutes. Increase to 350 degrees; bake for 7 minutes or until mixture is dry and starting to brown. Stir in dried fruit. Let cool.