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Recipe courtesy of: Streit's Matzos - The Kosher Grocery
This is a wonderful Passover breakfast food for those people who miss traditional breakfast cereals during this special week. It can be eaten out of hand as a snack or used to top yogurt or cottage cheese. Vary the flavors by trying different nuts and other dried fruits or shredded coconut. Be sure to use cookie sheets or pans with a low side so that the mixture will stay on the pan and not fall into the oven!
- 5 cups Streit's Matzo Farfel
- 1-1/2 cups slivered almonds
- 1/2 cup oil
- 3/4 cup Steit's Honey
- 1 cup raisins
- 1 cup dried apricots, chopped
- cinnamon
Preheat the oven to 325 degrees. Line two cookie sheets with sides with foil and grease well.
Combine the matzo farfel and slivered almonds in a bowl and then spread on two cookie sheets. Bake for 15 to 20 minutes until lightly toasted, stirring 2-3 times while baking.
Combine oil and honey and heat until bubbly. Mix with the toatsed farfel and almonds, add a generous shake of cinnamon, and return to the oven. Continue baking at 350 degrees for 20-25 minutes longer. Remember to stir every five minutes to prevent uneven baking.
When nicely roasted, place in a large bowl and add the raisins and apricots. Let the mixture cool and then store in plastic zipper bags.