Spiced Pecan-Cherry Crunch Mix

Photo: Oxmoor House

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 205
Fat 9.5 g
Satfat 0.8 g
Monofat 5.1 g
Polyfat 2.7 g
Protein 2.9 g
Carbohydrate 28.9 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 103 mg
Calcium 26 mg

Ingredients

1 large egg white
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 cups gluten-free oven-toasted rice cereal (such as Koala)
3/4 cup pecan halves, coarsely chopped
1/3 cup dried cherries
2 teaspoons grated orange rind
Cooking spray

Preparation

1. Preheat oven to 300°.

2. Beat egg white with a mixer at medium speed in a medium bowl until foamy. Combine sugar and next 3 ingredients. Add sugar mixture to beaten egg white, 1 tablespoon at a time, beating until stiff peaks form. Fold in cereal and next 3 ingredients. Spread cereal mixture on a foil-lined baking sheet coated with cooking spray.

3. Bake at 300° for 20 minutes, stirring after 10 minutes. Cool completely in pan on a wire rack. Store in an airtight container.

Note:

This is a versatile snack mix, so feel free to substitute another type of nut in place of the pecans (almonds would be delicious), or try dried cranberries or raisins in place of the cherries.

Cooking Light Gluten-Free Cookbook

August 2011