matzolah

It doesn’t get easier than this dessert, especially during Passover when we are looking for something really delicious but there are so many restrictions to what we can eat.

This is pear crisp – which you could make with apples, peaches, blueberries and every other fruit that you usually bake into a crisp. But the top crust is made with Matzolah.

Yep, Matzolah! It’s a kind of granola made with matzo. I tasted it at the Kosherfest food festival – where it won Best New “Kosher for Passover” product – and thought it was really yummy. Crunchy. Not overly sweet.

Foodman’s, the company that manufactures it using Streit’s matzos, bills this as a breakfast cereal or nosh (like trail mix). Which is, of course, just fine.

But you know me. One taste and I was thinking about the possibilities. So I asked the person who was giving out samples if she thought it would work for baking and she said “try it!” And she sent me a carton of the stuff.

Which I used for a couple of recipes and which, indeed, is terrific for baking.

Like for a crisp or cobbler or whatever you wish to call it. This is a dish that you can serve for breakfast or dessert. Or snack.

The crust is sweet (one of Matzolah’s ingredients is maple syrup) – but not overly so and not cloying. But I don’t add any extra sugar or other sweetener to the fruit; just a bit of orange juice. Then it’s just a matter of mixing the Matzolah with spices and a bit of butter, crumbling it over the fruit and putting it in the oven. 

How easy is that?!

Matzolah Pear Crisp

 4 large pears

¼ cup apple or orange juice

1 cup Matzolah

½ teaspoon cinnamon

¼ teaspoon freshly grated nutmeg

pinch or two of salt

¼ cup butter or margarine

 

Preheat the oven to 375 degrees. Peel, core and slice the pears and place them in a casserole dish. Sprinkle with the juice and set aside. Toss the Matzolah, cinnamon, nutmeg and salt together in a bowl. Add the butter in chunks and work into the Matzolah mixture. Sprinkle the mixture on top of the pears. Bake for 35-40 minutes or until the top is golden brown. Makes 4 servings

 

 

Homemade Matzolah Granola

When my kids were little I wanted to give them what I considered to be healthy snacks. Never mind that cheese crackers with peanut butter were fat laden and salty. Or that the sugary granola bars I bought because they were healthy, weren’t.

My kids laugh about those (and other things like bean burritos) now, although they do acknowledge that at least I was trying and it wasn’t as if I was giving them Snickers Bars in their lunch boxes.

Granola has come a long way since those days. And I am no nutrition expert. But it seems to me that certain parts of granola can be healthy. Like the dried fruit and nuts. And some not as healthy, like the sweetener and fat.

But I also know that it can be absolutely delicious. A grand topper for yogurt or fruit. And if you make it at home you can more or less cut down on the bad things.

Which I’ve done here. Only ¼ cup honey and 6 tablespoons of butter for what becomes 4 cups of granola.

Only this granola is not made with oats or other whole grains. It begins with Matzolah, which I used (and blogged about) for a scrumptious Pear Crisp.

It’s a matzo based granola-type snack (available at many supermarkets).

So it’s okay for Passover.

But a good thing to eat any time.

Matzolah Granola

2-½ cups Matzolah

6 tablespoons melted butter or margarine

¼ cup honey

½ cup chopped dates

½ cup chopped dried apricots

¼ cup dried cranberries

Preheat the oven to 300 degrees. Lightly grease an 8-inch or 9-inch square baking pan and set aside. In a bowl, combine the Matzolah with 3 tablespoons melted butter. Toss to coat the Matzolah. Place the buttered Matzolah on a baking sheet and bake for 5 minutes. Stir the Matzolah and bake for another 5 minutes. Remove from the oven. Raise the oven heat to 350 degrees. Return the baked Matzolah to the bowl. Add the honey, dates, apricots, cranberries and remaining 3 tablespoons melted butter. Toss to mix ingredients. Place the mixture into the prepared pan. Bake for 15 minutes. Stir the ingredients and bake for another 15 minutes or until golden brown. Let cool. Makes about 4 cups.