First time we’ve tried a pesadich version of our gluten free unsweetened granola, and it turned out great. I won’t claim that it’s quite as good as the regular version, but it’s pretty close. I think you have to be OK eating kitniyot during Pesach for this recipe to work for you. Many thanks to couldntbeparve.com for the idea of using crumbled up GF matzo-style squares in place of rolled oats.
- 1 box (about 10.5 oz) gluten free matzo-style squares (Yehuda makes a tasty one)
- 1 cup raw sunflower seeds
- 16 oz raw sliced almonds (4-5 cups)
- 1 cup raw pumpkin seeds
- Â¼ cup chia seeds
- Â½ cup raw hemp seeds
- Â½ cup gluten free almond flour
- 2/3 cup ground flax seed
- 3 Tbsp ground ginger
- 1 Tbsp ground nutmeg
- 3 Tbsp ground cinnamon
- 3 eggs
- 3/4 cup egg whites
- Preheat oven to 325ÂºF.
- Spray or lightly grease 2 cookie sheets.
- Crumble the matzo-style squares into small pieces.
- Put all the dry ingredients into a big bowl and mix thoroughly.
- Beat the eggs and egg whites a little with a fork and add to the bowl.
- Mix well until well blended, with a big spoon or with your hands. If you mix slowly, the oats will tend to absorb the eggs and that’s a good thing.
- Spread granola evenly on the 2 cookie sheets and pack it down. Place cookie sheets on two racks in preheated oven and switch racks each time you stir the granola.
- Bake at 325ÂºF for about 1.5 – 2 hours, checking and stirring after 15 minutes, then every 10 minutes until it starts to brown but doesn’t burn. Break up the lumps as much or as little as you want to. If it still seems a little soft, or you’re not sure whether it’s done or not, then it’s not done yet. Baking time partly depends on exactly which ingredients you use.
- Let cool before storing in a jar with a good top. Makes 3-4 quarts.