5 sheets egg matzo, broken into bite-sized pieces*
1 1/2 tablespoons milled flax seeds
2/3 cup blanched slivered almonds
1/4 cup sweetened or unsweetened dessicated coconut
1/2 cup unsweetened coconut flakes
1/2 cup bite-sized dried pineapple
1/4 cup bite-sized crystallized ginger
1/4 cup melted butter
1/3 cup golden syrup
1/4 teaspoon allspice
1/4 teaspoon ground ginger
Preheat oven to 325. Line a jelly roll pan with parchment paper. Set aside.
In a large bowl, toss together the matzo, flax seeds, almonds, coconut, pineappple and ginger. In a small bowl or measuring cup, whisk together the butter, syrup and spices until well combined. Drizzle 1/3 over the matzo mixture. Toss to coat. Continue to drizzle and toss until the matzo mixture is starting to stick together. You may end up with extra syrup at the end. Spread the mixture in a thin layer on the lined pan.
Place the pan in the oven and bake 10-20 minutes, stirring occasionally until the the mixture is golden. Remove from the oven (it will be soft and sticky) and cool completely in the pan. Break into pieces if necessary and store in an airtight container.
*If you can find matzo farfel (pre-broken matzo) you could use that. You would need roughly 3 cups. I just broke up my own matzo.
I hadn’t heard of matzo granola until I saw the contest to win a canister of it over on What Jew Want to Eat. I looked for it at a few of my local stores but when I couldn’t find it, I thought I’d make my own. I’m not the biggest maple fan so I wasn’t too disappointed*! Now I’d get to make it how I like it! Which means lots of that other Passover standby, coconut and his friend, pineapple. I threw in some flax so I could pretend it is healthier than it actually is and some almonds that had been hanging out in my freezer since I made this, this and this. The end result is a crunchy, sweet, tropical tasting bit of matzo paradise. Perfect to break up the monotony of Passover or any morning.
*I do love their slogan though: “The trail mix of the Exodus”.