Wednesday, April 9, 2003 Page F3
Imagine dry matzo broken into little pieces, double-baked with slivered almonds, coconut, honey, brown sugar, and margarine. It's entirely different from the usual flat, unleavened boards, and it might change Passover breakfasts forever.
Debra Offenhartz, a social worker who lives in Swampscott, has been making granola for years. Her Savta's Pesach Granola is now widely available for the eight days of Passover - and then some.
The recipe for Savta's granola was passed down to Offenhartz by Ruth Eulau of Lynn, Offenhartz's mother-in-law, who is known as "Savta." (This is what her six grandchildren and 13 great-grandchildren call her.)
Two years ago, Offenhartz took what she describes as a big chance. She made an extra-large batch of granola, put it in lots of small bags, and brought it to sell at her daughter's school during Passover. It was a huge hit.
helped by a crew of "highly educated, overqualified" family members
and friends, Offenhartz made 8,000 pounds of granola
in the kitchen of her in-laws' Orthodox synagogue in
granola is prepared at Hirsch's Passover Bakery in
Last year during
Passover, working through the Jewish Welfare Board in
Savta's Pesach Granola is available at The Butcherie, 428 Harvard St., Brookline (617-731-9888); Shubie's Liquors & Marketplace, 32 Atlantic Ave., Marblehead (781-631-0149); Levine's Kosher Meat Market, 474 Lowell St., Peabody (978-535-6449); or at www.savtas.com.