Passover Low Fat Granola Food

KOSHER GRANOLA FOR PASSOVER

Steps:

• Bake farfel at 325 for 10 minutes; stir one time while baking. In microwave (or in pot on stove), melt margarine, sugar, cinnamon and honey; coat farfel and stir to cover. Bake at 325, stirring one time, about 15 minutes. Cool on wax paper. Stir in raisins, nuts, craisins, dried fruit and/or chocolate chips. Store in tightly closed plastic bag or air tight container.

PASSOVER GRANOLA

Steps:

• Preheat oven to 325 degrees F.
• Combine matzo farfel, coconut and nuts in a bowl and spread mixture on a lightly greased jellyroll pan.
• Bake for 15-20 minutes, tossing several times until lightly toasted.
• Meanwhile, in 2-qt saucepan combine margarine, sugar, honey and salt.
• Bring to a simmer for a few minutes, stirring constantly.
• Remove from heat and add lightly toasted farfel-coconut-nut mixture to syrup mixture.
• Mix well, coating evenly and then place back on jellyroll pan.
• Increase oven to 350F and toast mixture for 20-25 minutes until it is golden brown, stirring several times to avoid buring.
• Transfer granola to a large mixing bowl and stir in raisins, dates and cinnamon with a spatula, breaking up any large clumps.
• Cool thoroughly and add chocolate chips.
• Store in an airtight container.

PASSOVER LOW-FAT GRANOLA

Steps:

• Preheat oven to 350 degrees F.
• Combine farfel, coconut and nuts in a large bowl.
• Spread onto non-stick cookie sheet.
• Bake 20 minutes, tossing several times.
• Meanwhile, in a two-quart saucepan combine oil, sweetener and salt.
• Simmer, stirring constantly.
• Add farfel mixture.
• Stir until coated evenly.
• Add cinnamon and grated orange peel.
• Spread onto non-stick cookie sheet.
• Bake 20 minutes, stirring frequently until brown.
• Remove and cool.
• Add raisins.
• Break up any large chunks with a spatula.
• Store in closed container in the refrigerator until served.

LOW-FAT GRANOLA

Steps:

• Heat oven to 300 degrees.with rack in center. In a large mixing bowl, combine oats, wheat germ, flax seed, cinnamon, ginger, sunflower seeds, and walnuts. In a small bowl, combine molasses, oil, and 1/3 cup water, and pour over the oat mixture; stir until well coated. Spread evenly in two baking pans.
• Bake, stirring every 20 minutes or so for even cooking, until dry and lightly browned, about 45 minutes. Let granola cool to room temperature, then store in an airtight container at room temperature for up to 1 month.