Homemade Passover Granola

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Yields about 7 cups • Each serving is 2-3 tbs.
Ingredients:

• 4 cups Matzo Farfel
• 1 cup uncooked quinoa
• 1 cup unsweetened shredded coconut
• 1 cup combination of your favorite nuts/seeds (pecans, pumpkin seeds and sliced almonds work well)
• 1/2 cup apple juice
• 1/4 cup vegetable oil
• 1/2 cup honey
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1 tsp. sea salt
• 1 cup combination of dried apricots and dried cranberries

Directions:
Preheat oven to 325°F. Line a large baking sheet with parchment paper and set aside - I use two sheets and bake them together.

In a large bowl combine the farfel and quinoa with the coconut, chopped nuts and seeds.

In a small saucepan, combine the apple juice, honey, vegetable oil, vanilla extract, cinnamon and salt. Heat on low and use a whisk to stir the ingredients together. When warm and everything is combined, remove from heat. Pour the mixture over the dry mixture and stir until well combined.

Spread the mixture in a single layer over the lined baking sheet. Make sure that it is just one layer - if there is too much piled onto the baking sheet, the granola won't be able to get crunchy. Use a second one if necessary.

Bake for 35-40 minutes on the bottom rack, stirring every 12-15 minutes to make sure it bakes evenly. I use two baking sheets and put one on the middle rack and one on the bottom rack. At 20 minutes I switch the positions of the baking trays and bake for another 10-15 minutes. Remember that every oven is different so watch the granola so it doesn’t over cook and burn.

When the granola is golden brown, remove from the oven and add any the dried fruit at this time. Stir to combine and let cool before storing it in an airtight container.