Ingredients
Scale
- Dry ingredients
- 1 1/4 cups Gluten Free Matzah Farfel
- 1 cup uncooked quinoa
- 1 cup unsweetened shredded coconut
- 1/4 cup brown sugar
- 1/2 cups raw sliced almonds
- 1/2 cup pistachios preferably raw (use roasted if you can't find them raw)
- 1/4 tsp salt
- Wet Ingredients
- 1/3 cup vegetable oil
- 2 tbsp honey or maple syrup
- 1 tsp all natural vanilla extract
- Add after baking
- 8-10 dried apricots, sliced in half horizontally and each half cut in 6 small pieces
Instructions
- Preheat oven to 275 F. Line a large baking sheet with parchment paper
- In a large bowl, combine dry ingredients (NOTE: If you're using roasted pistachios, add at the end with the dried apricots). Set aside
- In a small bowl, combine wet ingredients and mix well
- Add the wet ingredients to dry.
- Mix well using your hands, so the quinoa and farfel are coated evenly.
- Spread evenly on lined baking sheet, to form one single, thin layer ( you may need to bake it in two batches)
- Bake for 45 minutes at 275F, checking and mixing every 15 minutes so it cooks evenly
- Let it cool slightly and add dried apricots. Mix well
- Let it cool completely and store in air tight container
Notes
You can find gluten free matzah farfel at the kosher for passover section of your supermarket. If you do not keep passover and cannot find Matzah farfel you can substitute it for old fashioned oats
- Prep Time: 5 mins
- Cook Time: 45 mins