I made this in the Kitchen Garden classes I teach and the kids absolutely loved it! We served it with natural yoghurt and fresh figs picked off the trees right outside the kitchen, but it was also delicious just nibbled at like a trail mix. The recipe I have put down here is the one we made in class, however I have changed it slightly at home, adding almonds, reducing the amount of honey as I don’t like things so sweet and changing the fruit from raisins to cranberries (only because I didn’t have any raisins at home). Use this as a base, but alter it to suit your taste, add whatever nuts, seeds or fruit you like. You can use maple syrup, date honey or rice malt syrup as a sweetening alternative.
6 sheets of matza, broken into small pieces (approx. 2cm)
1/2 cup shredded coconut
¾ cup pumpkin seeds
1/3 cup rice bran oil
½ cup honey
¼ teaspoon of fine salt
1½ teaspoons of cinnamon
½ cup raisins
½ cup dried apricots, chopped
Preheat the oven to 180C.
Combine the matza, coconut and pumpkin seeds and cinnamon in a large bowl.
Meanwhile, stir the oil, honey and salt in a saucepan over medium heat until melted and combined.
Pour the honey mixture into the matza mixture and toss until is all combined evenly.
Place the mixture on a lined baking tray and bake for 15-20 minutes, turning a couple of times to prevent anything burning.
Chop the apricots.
Take the mixture out. Add the apricots and raisins and bake again for 5 minutes