Source: Passover Lite Kosher Cookbook by Gail Ashkanazi-Hankin

Yield: 9 cups

• 7 matzahs
• 1/2 cup shredded coconut
• 1/2 cup carrots, shredded
• 3 small apples, unpeeled, cored, quartered, and thinly sliced crosswise
• 1 1/2 teaspoon cinnamon
• 3/4 cup warm orange juice
• 1 tablespoon oil
• 1/4 cup honey
• 4 tablespoons apple juice concentrate
• 1/2 cup sliced almonds
• 8 ounces dried mixed fruits, cut into bite-sized pieces

1. Preheat oven to 250 degrees F.

2. In a large bowl, break up the matzahs into small pieces slightly larger than farfel (about 1/2- inch). Combine matzah with the coconut, carrots, apples, and cinnamon.

3. In a small bowl, combine the warm orange juice, oil, honey, and apple juice concentrate. Stir until the honey blends in. Drizzle over the matzah mixture and mix well. Let the mixture sit 2-3 minutes to absorb some of the liquid, then mix again.

4. Spread the mixture onto two nonstick baking sheets and bake for two hours, stirring mixture every 30 minutes. (Mixture will still be very moist after the first 30 minutes.) Add the almonds during the last 20 minutes. Then cool, transfer to a large bowl, and mix in the fruit.

5. Store in a plastic covered container. Great as a cereal with milk or with yogurt or as a nosh (snack) by itself.