Denise says:

  • 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

  1. Heat oven to 180C/ 350 F/ Gas mark 4.
  2. Line two baking trays with non-stick baking parchment paper.
  3. Combine matzo pieces, pecans and almonds in large bowl. Stir honey, oil, cinnamon and salt in a medium sized saucepan.
  4. Heat over medium-high heat until boiling.
  5. Pour over the matzo mixture; toss until evenly coated.
  6. Spread mixture evenly onto prepared baking trays.
  7. Bake 15 to 20 minutes, tossing occasionally, so that the mixture browns evenly.
  8.  Toss matzo mixture with coconut and raisins; let cool completely.
  9. Store in an airtight container at room temperature or in the refrigerator. It will keep for several weeks.