Description
This gluten-free Passover granola makes for a delicious, nutritious and satisfying breakfast during Passover, or any day.
Ingredients
Scale
- 2 1/2 cups gluten-free matzo farfel (put gluten-free matzo into the food processor and pulse a few times until it has broken down into very small pieces)
- 1 cup quinoa (raw), thoroughly rinsed
- 1 cup millet (raw, not flour)
- 1 cup shredded, unsweetened coconut
- 1 cup chopped pecans
- 1/2 cup chopped walnuts
- 1/2 cup whole almonds
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 teaspoons vanilla
- 1/2 cup maple syrup
- 1 cup unsweetened, organic applesauce
- 1 cup raisins
- 1 cup dates
Instructions
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment.
- Combine farfel, quinoa, millet, coconut, nuts, cinnamon and salt in a large bowl.
- In a medium mixing bowl combine vanilla, maple syrup and applesauce.
- Add the wet mixture to the dry mixture and mix well. Make sure everything is coated evenly.
- Spread mixture in a thin, even layer on the baking sheets.
- Bake for 20-25 minutes, stirring every 8-10 minutes until golden brown. It burns easily so watch carefully.
- Transfer granola to a large bowl and use a spatula to break up the big clumps.
- Stir in the raisins and dates.
- Cool thoroughly.
- It will keep in an airtight container in the refrigerator for at least one week (if you don’t eat it before then).
Notes
- If you don’t have gf matzo or don’t want to use it, add in an additional 1.5 cups of quinoa and/or millet. These grains are much smaller than the farfel so you can fit more in a cup.
- Use any type of nuts or seeds you like while maintaining the quantity of 2 cups total. Try this with chopped hazelnuts, sunflower seeds, pepitas (pumpkin seeds), chia seeds, hemp seeds, etc.
- For the dried fruit try dried cranberries, dried blueberries, dried cherries instead of or in addition to the raisins and dates, while maintaining the quantity of 2 cups total.