For Passover breakfast we eat matzo with almond or cashew butter, leftover potato kugel and gefilte fish, and of course lots of eggs. I also make a double recipe of Passover Granola which my family really enjoys. Warning: this recipe is very crunchy! Source: adapted from Cooking Kosher the Natural Way by Jane Kinderlehrer Preheat oven to 225 F. Combined in a large bowl, matzo, coconut, cashews and cinnamon. Mix together the water, apple juice and oil. Drizzle the liquid slowly over the matzo mixture, mixing well to wet all pieces. Spread mixture onto 2 parchment lined cookie sheets. Bake for 2 hours, stirring every 15 minutes. Add almonds and bake for 15 more minutes. Add raisins and apple bits. Turn off the oven and let mixture cool in the oven. When cool, store in a tighly-covered container. *Original recipe used 1/2 cup honey mixed with 1 cup water, but we found it to be too sweet. Posted to JEWISH-FOOD digest V97 #055 by "Abe Carnow, C.P.A."
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|Serving Size: 1 Serving (870g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3045 (77%)|
|Amt Per Serving||% DV|
|Total Fat 338.3g||451 %|
|Saturated Fat 263g||1315 %|
|Monounsaturated Fat 40.7g|
|Polyunsanturated Fat 14.9g|
|Cholesterol 0mg||0 %|
|Sodium 193.8mg||7 %|
|Potassium 4087mg||108 %|
|Total Carbohydrate 251g||74 %|
|Dietary Fiber 87.5g||350 %|
|Sugars, other 163.5g|
|Protein 47.8g||68 %|
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Calories per serving: 3962
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