- Breakfasts at Pesach can be a challenge to satisfy the family; this nutritious matzo cereal certainly helps to wain hunger pains at least to 11am!
- It is delicious with milk or use as a topping for crumble or fruit pies.
It is also super-portable for when you’re rushing out the door to visit family or doing activities with your kids. Just bag it up and go!
- For those with nut allergies substitute the nuts for more dried fruit for example dried apricots, sultanas and apples.
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Makes 12 servings
Ingredients:
- 1 large box matzo (300g ), broken up into small pieces
- 400g pecan pieces
- 200g slivered almonds
- 100ml honey
- 50ml vegetable oil
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 200g sweetened flaked coconut, toasted
- 100g raisins
Method
- Heat oven to 180C/ 350 F/ Gas mark 4.
- Line two baking trays with non-stick baking parchment paper.
- Combine matzo pieces, pecans and almonds in large bowl. Stir honey, oil, cinnamon and salt in a medium sized saucepan.
- Heat over medium-high heat until boiling.
- Pour over the matzo mixture; toss until evenly coated.
- Spread mixture evenly onto prepared baking trays.
- Bake 15 to 20 minutes, tossing occasionally, so that the mixture browns evenly.
- Toss matzo mixture with coconut and raisins; let cool completely.
- Store in an airtight container at room temperature or in the refrigerator. It will keep for several weeks.
