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Jewish Recipes --> Recipes --> Passover Recipes --> Passover Breakfast

Forty Years in the Desert Trail Mix
Yield: 9 cups (Pareve)
Source: Passover Lite Kosher Cookbook by Gail Ashkanazi-Hankin
Recipe Ingredients:
  • 7 Matzah
  • 1/2 cup shredded coconut
  • 1/2 cup carrots, shredded
  • 3 small apples, unpeeled, cored, quartered, and thinly sliced crosswise
  • 1 1/2 teaspoon cinnamon
  • 3/4 cup warm orange juice
  • 1 tablespoon oil
  • 1/4 cup honey
  • 4 tablespoons apple juice concentrate
  • 1/2 cup sliced almonds
  • 8 ounces dried mixed fruits, cut into bite-sized pieces

1. Preheat oven to 250 degrees F.

2. In a large bowl, break up the matzahs into small pieces slightly larger than farfel (about 1/2- inch). Combine matzah with the coconut, carrots, apples, and cinnamon.

3. In a small bowl, combine the warm orange juice, oil, honey, and apple juice concentrate. Stir until the honey blends in. Drizzle over the matzah mixture and mix well.

Let the mixture sit 2-3 minutes to absorb some of the liquid, then mix again.

4. Spread the mixture onto two nonstick baking sheets and bake for two hours, stirring mixture every 30 minutes. (Mixture will still be very moist after the first 30 minutes.)

Add the almonds during the last 20 minutes. Then cool, transfer to a large bowl, and mix in the fruit.

5. Store in a plastic covered container. Great as a cereal with milk or with yogurt or as a nosh (snack) by itself.

Passover Breakfast

 

Cooking Tips:  

For a taste treat and extra light pancakes, try substituting apple cider for the milk called for in the recipe for pancakes.

You have a ton of fruit in the house but none of it is ripe. You want to eat fruit now. No problem. Slice up the fruit and simmer it in juice in a saucepan. Toss in a pinch of cinnamon, some mint or even some Grand Marnier. Chill the fruit and then serve with some yogurt, ice cream or sorbet.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods