RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Snacks: Granola - pareve
5 extra-large egg whites 1/8 teaspoon cream of tartar 3 tablespoons packed light brown sugar OR frozen unsweetened apple juice concentrate 2 teaspoons ground cinnamon Freshly grated nutmeg, to taste 8 squares whole-wheat matzo, crumbled (see notes) 1 1/4 cups assorted nuts (almonds, pecans, walnuts), coarsely chopped 1 1/2 to 2 cups assorted dried fruits Preheat oven to 350 degrees. Beat the egg whites with the cream of tartar until slightly thickened. Add the brown sugar gradually with the cinnamon and nutmeg and continue to beat until soft peaks form. Add the crumbled matzo and nuts blending thoroughly. Spread mixture on 2 nonstick baking sheets. Bake for 15 minutes, then stir mixture. Continue baking until granola is crisp and lightly browned on all sides, about 25 to 30 minutes. (Stir the granola 1-2 more times during this additional cooking period.) Remove from the oven; let cool. Mix in the fruit and store in plastic zipper bags or airtight containers, at room temperature or in the freezer. Yield: 12 cups. Notes: Whole-wheat matzo is available in the Passover sections of many supermarkets. Suggested fruits include dark raisins, cherries, blueberries, cranberries, apricots and/or dates. Tester's note: This granola is only slightly sweet. Although the adults in my family enjoyed it, the children thought it needed more sugar. Original source: DELICIOUSLY HEALTHY JEWISH COOKING: 350 NEW LOW-FAT, LOW-CHOLESTEROL, LOW-SODIUM RECIPES FOR HOLIDAYS AND EVERYDAY Harriet Roth Source: "Making Granola for Passover" ST. LOUIS POST DISPATCH (on-line edition), 4/14/97
