Passover Recipe: Fruit and Nut Granola

Passover is a time for kitchen creativity, and the AJT is happy to offer a variety of recipes to make the most of the seder and the nights beyond it without chametz.

From Paula Shoyer, “New Passover Menu”

Gluten-free

Makes 8½ cups

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Prep time: 5 to 10 minutes

Cook time: 45 to 50 minutes

May be made 1 week in advance

Equipment: measuring cups and spoons; jelly roll or large roasting pan; large bowl; silicone spatula; liquid measuring cup or microwave-safe bowl; cutting board; knives; 1-gallon freezer bag or airtight container

I love the Passover granola recipe I premiered on my blog, thekosherbaker.com, and published in “The Holiday Kosher Baker.” It includes whole-wheat matzah farfel (½-inch or smaller matzah pieces), which gives the granola a terrific crunch. This time I created a granola that is all-natural and gluten-free. My family loves it so much that they want it in the house all the time. We eat it in yogurt, as a cereal with milk and as a snack.

Ingredients

1½ cups dried coconut flakes

1½ cups pecan halves, chopped into ½-inch pieces

1 cup cashews, chopped into ½-inch pieces

¾ cup walnut halves, chopped into ½-inch pieces

¾ cup whole almonds, chopped into ½-inch pieces

1 teaspoon ground cinnamon

1/2 teaspoon salt

¾ cup maple syrup or honey

3 tablespoons vegetable oil

4 teaspoons light-brown sugar

¾ cup dried cranberries

½ cup raisins

¾ cup chopped dates or dried apricots (no larger than ½-inch pieces)

Preheat the oven to 300 degrees. Line a jelly roll pan with parchment paper, making sure the paper goes ½ inch up the sides of the pan, or use a roasting pan. Place the coconut, pecans, cashews, walnuts, almonds, cinnamon and salt in the pan and toss.

In a 1-cup liquid measuring cup or microwave-safe bowl, combine the maple syrup, oil and brown sugar; heat in the microwave oven for 45 seconds or until the sugar dissolves. Stir well. Pour the syrup over the nut mixture and toss to coat.

Spread the nut mixture evenly on the prepared baking pan and bake for 45 to 50 minutes, stirring every 10 minutes, until the nuts are browned. Let cool in the pan for 30 minutes. Mix in the dried cranberries, raisins and dates. Store in a freezer bag or airtight container.

Variations:

• For vanilla flavor, add 1 teaspoon vanilla or 2 teaspoons vanilla sugar to the mixture of maple, oil and sugar.
• Substitute pistachios or hazelnuts for any of the nuts.
• Substitute any dried fruit, such as plums, mangoes or figs