Passover Granola BarsAdd To My Recipes
1 cup sugar
1 large egg
1/2 cup Nutola Cottonseed Oil, plus extra for greasing pan
1 and 3/4 cups Gefen Ground Almonds (without skins; buy ground or grind in food processor)
3 tablespoons Glicks Potato Starch
3/4 cup whole almonds, skin on, roughly chopped
2/3 cup walnut halves, chopped
3/4 cup Manischewitz Dried Apricots, chopped in 1/2-inch pieces
3/4 cup dried cranberries or raisins
Preheat oven to 350 degrees Fahrenheit. Grease the bottom and sides of a nine- x 13-inch pan. Press in a piece of Gefen Parchment Paper to cover the bottom and go up the sides. Grease the top and sides of the parchment. Set aside.
Place the sugar, eggs, and oil into a large bowl and beat with an electric mixer on medium speed until combined. Add the ground almonds and potato starch and mix well. Knead in the dried fruit and nuts until distributed throughout the dough.
Press into the prepared pan as evenly as possible. Bake for 30 minutes or until the edges start to brown.
Let cool and then lift the bar out of the pan. Slice into rectangular or square bars. Store in an airtight container or freezer bag as room temperature for up to five days or freeze.
Note: This recipe provided with permission from kosher.com.
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