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Whole Wheat and Dried Fruit Crunch - Makes 8 servings of 3/4 cup each.

1 large egg white, at room temperature
2 Tbsp. plus 2 tsp. cane or white sugar, divided
1/2 tsp. salt
2/3 cup sliced almonds
3 cups whole-grain breakfast flakes, such as seven grain, spelt or kamut
1/3 cup raisins
1/3 cup dried cranberries
2 Tbsp. raw sunflower seeds
In small bowl, whisk egg white with 2 tablespoons of sugar, and salt, until blended. Set aside.

Place rack in center of oven. Preheat oven to 325 degrees F. Cover baking sheet with foil.

Spread almonds in even layer. Roast 4 minutes, stir, and continue roasting until golden, 4 minutes longer. Transfer nuts to plate and cool to room temperature. Leave foil on baking sheet and coat with cooking spray, then set aside.

In large mixing bowl, combine toasted almonds, cereal, raisins, cranberries and sunflower seeds. Add egg white mixture. Using fork, mix until all flakes are coated and look moist, 1 minute. Spread Crunch mixture on prepared baking sheet in even 8-inch by 10-inch layer. Push in any stray flakes, fruit or nuts at edges. Sprinkle remaining 2 teaspoons sugar over Crunch.

Bake Crunch for 25 minutes. Cool completely on baking sheet. Lift Crunch from baking sheet in chunks and bits, peeling away foil. Some will break off into separate flakes. In airtight container, Whole-Wheat and Dried Fruit Crunch will keep at room temperature for 2 days, longer in dry weather.

Per serving: 165 calories, 5 g total fat (0.4 g saturated fat), 27 g carbohydrate, 5 g protein, 3.3 g dietary fiber, 198 mg sodium.