Hands down, this granola is my family’s favorite thing I make for Passover. Even though it makes 2 quarts, I usually have to make it at least twice to get us through the week.
The original version of this recipe comes from a book my mother got back in the 80’s “Cooking Kosher Naturally” by Jane Kinderlehrer. It is funny that my mother never really cared about natural cooking, but the book has become my favorite for granolas, breads and some healthy baked goodies. Oh, it also has a great tuna lasagna recipe that I will share some other time.
As with most granolas, make this on a day you have some time. It has to bake for over two hours, with you stirring every 15 minutes. But, trust me, it is worth it. You can’t go wrong with the ingredients – matzoh instead of oats, coconut, pumpkin seeds, sunflower seeds, cashews, almonds, cinnamon and a touch of honey.
Then to add even more yumminess, you add raisin and dates.
Enjoy it alone as a snack and with yogurt or milk for breakfast. Here I tossed in a few frozen blueberries, yum, yum and more yum!
Marathon training begins
So now the planning is over and the work begins….
I had a stress test last week as one last precaution my doctor wanted. It was funny, the cardiologist examined me, told me I looked great and asked why was I there? Then he read my family history and said, yes, let’s get a stress test just to be sure. But all checked out, we talked and laughed through the test; the doctor overseeing the test even commented on my great walking form – can I say ‘a great time was had by all?’
I am using Jeff Galloway’s Run Injury Free training plan, so it is a long one – about 30 weeks. I have also had to calculate in the 2 weeks I will likely miss when I am in Turkey for a conference. So today was the official start of my training. The symbolic kick-off will be the Cherry Blossom 5K through the Brandywine Zoo on March 30. I am still looking for a 10k nearby on April 27 or 28.
As I filled in my Saturday distances on my calendar, I have to say I started getting overwhelmed somewhere mid-summer. I am glad I have committed to run the half-marathon with my nephew in Chicago in July. That gives me my interim goal. I will re-evaluate how my training is going and my body is doing after that.
I was not nearly as intimidated when I started training for my Century bike ride…. but I was also less than half the age I am now 🙂
6 matzohs, broken into 1/2″ pieces (preferably whole wheat)
2 cups shredded coconut
1 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup cashew pieces
1/3 tsp cinnamon
1/2 cup honey (local)
2 Tbsp canola oil
1 cup cold water
1/2 cup slivered or sliced almonds
Raisins and dates, in whatever quantity you like
I am large bowl, combine the matzoh with the rest of the dry ingredients, except the almonds and dried fruit.
In a small bowl, combine the honey and oil.
Mix the honey and oil into the dry ingredients. Drizzle the water onto the mixture, a little at a time, mixing in until it is all absorbed.
Heat the oven to 225F. Line 2 rimmed baking sheets with parchment paper. Spread half the mixture onto each cookie sheet.
Bake for 2 hours, stirring every 15 minutes. Add the almonds and bake for another 15 minutes. The mixture should be a toasty brown.
Turn off the oven and let the granola cool in the oven.
Once the mixture is totally cool, mix in the dried fruit.
Store in tightly covered containers. Enjoy!
Makes about 2 quarts (depending upon how much of it you ate while “testing” it at different points of cooking.)
- Matzoh-Pahoozah: 101 Ways to Eat Matzoh (blogher.com)
- Vegetarian Recipe Ideas for Passover? – Good Questions (thekitchn.com)