There are about a thousand things I’m supposed to be doing right now, so I’ll keep this short and sweet: Go make this. It’s magic. It transforms dry, musty matzo farfel into something you’ll want to eat until your jaw hurts. Feed it to a person who isn’t forced to eat matzo for a week every year. They’ll never guess what it’s made from.
Seriously, go.
What are you waiting for?
Olive Oil-Matzo Granola
Inspired by Melissa Clark in the New York Times
Makes about 4 cups
2 1/2 cups marzo farfel
1 cup untoasted nuts of your choice (I went with pecans)
1/2 cup unsweetened shredded coconut
1/2 cup pure maple syrup
1/4 cup extra virgin olive oil
1/4 cup packed light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup chopped dried fruit of your choice (I used pears)
- Preheat oven to 300°F, and line a rimmed baking sheet with parchment paper (not strictly necessary, but cleanup’s nonexistent that way)
- Combine everything but the dried fruit in a large bowl and mix well. Spread it on the baking sheet in something close to an even layer, and bake for 35 to 45 minutes, stirring every 10 to 12 minutes, until it’s golden brown and completely dry.
- Transfer to a large bowl and add the dried fruit. Toss well. Try not to eat it all in one sitting.
MAKE BABY FOOD: Eh, not so much. But that’s good: more for you.