MATZO GRANOLA WITH COCONUT, CASHEW & CRANBERRY
Enjoy this granola at breakfast during the Jewish festival of Passover, when many breads are off the menu. Try it sprinkled over a bowl of Greek yogurt and fruit
Provided by Victoria Prever
Categories Breakfast, Snack
Time 25m
Yield Makes 600g (about 20 portions)
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Crumble the matzo into bite-sized pieces in a large bowl and mix with the chopped nuts.
- Mix the sunflower oil, maple syrup, cinnamon and ½ tsp salt in a separate bowl, then pour this over the mixed dry ingredients. Mix well to coat and tip onto the baking sheet.
- Bake for 10-15 mins, turning a couple of times so the granola browns evenly. After 10 mins, mix in the coconut flakes to cook for the final 5 mins. Keep an eye on it as it can quickly turn too dark. When it is golden-brown, remove from the oven and leave to cool on the baking sheet. It will crisp up as it cools. Stir in the cranberries, then transfer to a clean container when completely cool.
- Serve with milk or Greek yogurt and chopped fruit. If you can stop snacking on it, there should be enough to get you through Passover.
Nutrition Facts : Calories 187 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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