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Tasty and versatile, this mock granola is delicious on its own and great as a topping for ice cream, yogurt, compotes, or baked fruit… you get the idea! Store as soon as it cools or you may just find yourself noshing your way to the bottom of the container!
If lingering over breakfast is your favorite part of Chol Hamoed, this roundup of delicious Passover breakfast ideas is the roundup you need for the holiday.
2/3 cup sugar
1/2 cup + 1 teaspoon oil, divided
1/2 cup flaked coconut
1/3 cup Manischewitz Potato Starch
1/3 cup ground almonds
1/2 teaspoon Gefen Cinnamon (optional)
1/2 cup chopped, toasted almonds
1/2 cup chopped, toasted walnuts
1/2 cup chopped, toasted hazelnuts
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a mixing bowl, combine sugar, 1/2 cup oil, coconut, potato starch, ground almonds, and cinnamon. Pour onto a Gefen Parchment-lined, greased baking sheet and spread batter evenly to the edges of the pan.
Bake for 20 minutes; remove from oven and stir with a fork until crumbled. Spread out over pan and return to oven for an additional 20 minutes. Remove from oven and allow to cool for 15 minutes. Add nuts and remaining one teaspoon oil and stir to combine. Allow to cool completely before storing in the freezer.
Yields 1 2-pound container
Photography: Moishe Wulliger Styling: Renee Muller
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