Passover Treats

Hi everyone!  Sorry for our delay in posting - things have been a little hectic around here!  At any rate, we hope you all had a nice holiday weekend.  Since we shared our Easter cookies last week, we thought this week would be a great time to share some Passover-friendly recipes.

To start, we recently came across this recipe for matzo granola on Pinterest and knew we had to try it.  It's a Martha Stewart recipe, so how bad could it be, right?  Well, it's pretty much delicious.  And if you're weirded out by matzo or can't find it in your local grocery store, you could easily substitute oats or whatever you prefer.

Crappy  iPhone photo alert!

3 cups crumbled whole wheat matzo or matzo farfel
1 1/2 cups sliced almonds
1 1/2 cups roughly chopped pecans
6 tablespoons margarine or butter
1/2 cup dark-brown sugar
1/2 cup honey
1 teaspoon coarse salt
4 teaspoons ground cinnamon
1/2 cup raisins (optional)
1/2 cup golden raisins (optional)

Directions:

1. Preheat oven to 325 degrees. Spray a rimmed baking sheet with cooking spray and set aside.  (We used foil to make the clean-up easier.)

2. In a large bowl, mix together matzo, almonds, and pecans. Spread mixture in an even layer on prepared baking sheet. Transfer to oven and bake until toasted, about 15 minutes, stirring every 5 minutes.

3. Meanwhile, place margarine, sugar, honey, salt, and cinnamon in a medium saucepan. Place over medium-low heat and cook until margarine is melted and mixture is well combined.

4. Take your matzo mixture out of the oven and carefully pour the melted margarine mixture over the top of the baking sheet.  Gently spread it around so it is evenly coated.  Return to oven and bake, stirring frequently, 10 to 15 minutes. Remove from oven and let cool.

5. Stir cooled granola on baking sheet and transfer to an airtight container, breaking up larger pieces. Add raisins if desired, cover container, and shake to combine. Granola may be stored in an airtight container at room temperature for 1 to 2 weeks.

We ended up skipping the raisins altogether because we couldn't get enough of the crunch, but it would be delicious either way.

Here's one more recipe we wanted to share - flourless peanut butter cookies.  Technically, we're not totally sure this is Passover-approved, but if you follow the rules loosely, we say go for it.  It's so quick and easy, it's hard to pass over (see what we did there?!).



1 cup peanut butter (crunchy or creamy)
1 cup sugar
1 egg
1 tsp baking soda
1 tsp vanilla

Preheat oven to 350 degrees.  Beat peanut butter and sugar together until combined.  Add remaining ingredients.  Scoop onto baking sheet in medium sized balls and bake for 10 minutes.  Voila!