Apropos of nothing political…
My wife likes to eat granola. And, for people who observe Passover (which, despite being mostly secular, we nonetheless do), this presents a bit of a problem because, for eight days, we can\’t eat any grains.
However, a Passover-friendly substitute can be concocted using “farfel” (basically crumbled-up matzohs). And, this year, I decided to make a batch for my bride.
I googled “Passover granola” and found a bunch of recipes – some of them surprisingly elaborate. But the single easiest one I found looked to be pretty good. So I made it last night.
It came out great. This is so good that, despite the fact that I only grudgingly eat the regular variety of granola, I could see myself munching on it all year long.
Surprisingly, I got it not from a Jewish cookbook, but from an article in, of all places, the Los Angeles Times.
You can click here to read the LA Times\’ article, which has the recipe, along with links to a lot of other Passover foods. But if you are interested in the Passover granola recipe alone, here it is:
Activework time:10 minutes
Totalpreparation time:30 minutes
2 cups matzo farfel
1 cup unpeeled almonds,cut in half
1/2 cup shredded sweetened coconut
1/2 cuphoney
1/4 cup oil
1/2 cup raisins
1/2 cup diceddried apricots
Heat the oven to 350 degrees. Line a bakingsheet with foil and lightly oil the foil.
Combine the farfel,almonds and coconut in a large bowl. Pour in the honey and oil andmix well. Spread the mixture on the baking sheet.
Bake untilgolden brown, 20 minutes, stirring occasionally.
Transfer to aplatter and cool. Add the raisins and apricots and toss well.
About4 cups. Each 1/2 cup: 369 calories; 23 mg sodium; 0 cholesterol; 18grams fat; 3 grams saturated fat; 49 grams carbohydrates; 7 gramsprotein; 3.28 grams fiber.
Mmmmmmmmmmm.
Ok, back to politics, where the logical end result of eating granola – crapola – is in plentiful supply not just during Passover, but all year long.
