For many, a week without bread and cooked grains can feel like an eternity. But with a little culinary inspiration, it can be quite enjoyable! If you observe Passover, all it takes is a little creativity to make munch-worthy matzo! And if you don’t celebrate, try making this delicious recipe for a friend or family member who does.
Turn those dry matzo crackers into a sweet, crunchy and caramel-like snack. Serve this tasty matzo mix alongside fresh fruit and berries for a simple ending to any meal. You can also substitute wheat matzo for gluten-free matzo for an allergy-friendly treat.
Servings: 6-8
Ingredients
6 each plain matzo crackers, broken into 1-2-in. pieces
1 cup shredded, unsweetened coconut flakes
1/2 cup coconut oil
1/2 cup honey
1/4 tsp. ground cardamom
1 tsp. + 1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1/2 cup almonds, chopped or slivers
Pinch salt
Directions
- Preheat oven 350 degrees F. Prepare sheet pan with parchment paper.
- In large mixing bowl, add matzo pieces and coconut flakes.
- In small saucepan, whisk together coconut oil, honey, salt, cardamom and cinnamon over medium heat until melted. Add vanilla, coconut extract and almonds. Stir to combine and simmer for 2 minutes.
- Pour mixture over matzo and carefully stir to combine, making sure all pieces are coated.
- Arrange coated matzo mixture on sheet pan, spreading out to cover pan.
- Bake for 10 minutes, turn pieces over carefully with spatula and continue baking for an additional 5-8 minutes until pieces are evenly browned.
- Remove from oven and sprinkle additional cinnamon on top if desired. Let mixture cool completely and break into pieces.
- Store leftovers in sealed container.