Pesach Breakfast Bars Food

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.

PESACH BREAKFAST BARS

Steps:

• 1. Preheat oven to 350 degrees. Grease a cake pan.
• 2. Mix together the milk and lemon juice. Set aside for 5 minutes.
• 3. In medium size mixing bowl, mix together the egg, agave nectar, oil, and extracts, zucchini, carrots.
• 4. Pour in the milk/lemon mixture and mix well.
• 5. Add the the cake meal, cinnamon, baking soda and mix well.
• 6. Mix in the cashew butter.
• 7. Gently stir in the blueberries.
• 8. Spoon into cake pan and smooth with a spatula. Sprinkle the nuts on top and gently press into the batter. (Now I personally do not like nuts in my baked goods, so this way I can pick them off the top and eat the bar sans nuts. However, you can just as easily add the nuts to the mix and bake them in.).
• 9. Cover with foil and bake for 45-50 minutes or until you can insert a knife into the center and it comes out clean.
• 10. Optional - remove the foil and bake another 5 minutes if you would like for it to be more crispy.

PESACH BROWNIE BARS

Steps:

• Grease 8x10 pan, preheat the oven to 350 degrees. Cream brown sugar, white sugar, vanilla sugar with butter/marg. Blend eggs. Stir in salt, cake meal and potato starch. Fold in chocolate and nuts. Chill 20 minutes. Put in pan and bake for about 35-40 minutes, until center is set, not jiggly. Cool, then cut.