Gluten Free Ginger Honey Crunch Recipes
GLUTEN-FREE GINGER RICE CRUNCH
Gluten-free Rice Chex® mixes up into a honey of a snack with banana, coconut, nuts and ginger.
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 250°F. Spray large roasting pan with cooking spray. In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly.
- Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
- Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 10 g, TransFat 0 g
GINGER HONEY CRUNCH CHEX MIX
Bring the sweet bounty of California's agricultural production to this snack bursting with fruit, nuts and honey-with a ginger twist.
Provided by By Betty Crocker Kitchens
Categories Snack
Yield 18
Number Of Ingredients 9
Steps:
- In large microwavable bowl, mix cereal, banana chips and almonds.
- In 2-cup microwavable measuring cup, microwave butter, brown sugar, honey and ginger uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 4 minutes, stirring and scraping bowl every minute. Stir in coconut and cranberries; microwave uncovered on High about 3 minutes or until cereal just begins to brown.
- Spread on waxed paper or foil to cool. Store in airtight container.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 10 g, TransFat 0 g
GLUTEN FREE GINGER CRUNCH
A crunchy Kiwi classic, this gluten free ginger crunch is nicely spicy with a super thick layer of icing!
Provided by Natalie | Gluten Free Kiwi Favourites
Categories gluten free slices and bars
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat the oven to 180°C (170° fan forced).Line a 20cm square cake pan or equivalent sized slice tin with baking paper. Use two long strips in a cross shape, leaving an overhang on each side, so you can lift the slice out later. I like to clip the ends down with binder clips so they don't flap around.
- In a medium-sized heatproof bowl microwave the butter in short bursts until just melted. Stir in the sugar, then sift in the gluten-free flour, ginger, baking powder and xanthan gum. Stir until well combined. The mixture should look like suuuuper soft cookie dough.
- Spread the mix evenly into the cake pan or slice tin. An offset spatula works well, otherwise, the back of a spoon will do the trick nicely too.
- Bake for 30 minutes, or until golden at the edges and no longer shiny in the middle.
- While the base bakes, prepare the ingredients for the icing.When the base is almost ready, place the butter, water and golden syrup into a medium-sized heatproof jug or bowl and microwave until the butter is just melted. Sift in the icing sugar and ground ginger, then mix until well combined. Give it a taste, if it's not ginger-y enough for you, add a bit more ground ginger.
- When the base comes out of the oven, carefully spoon over the icing, and spread it out evenly. Sprinkle with chopped glacé ginger, if desired.
- Leave to set completely, it's best to do this at room temperature, but if you're in a hurry, you can pop it in the fridge for a bit. Slice into squares using a large sharp knife.
- Store in an airtight container. Keeps for ages... if it doesn't get eaten first!
Nutrition Facts : ServingSize 1 piece
GLUTEN FREE GINGER-HONEY CRUNCH
Honey and ginger add an Asian twist to a fruit and nut rice cereal snack.
Provided by Allrecipes Member
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 250 degrees F. Spray large roasting pan with cooking spray.
- In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly. Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
- Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 18.6 g, Cholesterol 5.1 mg, Fat 7.6 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 3.8 g, Sodium 81.6 mg, Sugar 10.5 g
GLUTEN FREE GINGER-HONEY CRUNCH
Honey and ginger add an Asian twist to a fruit and nut rice cereal snack.
Provided by Allrecipes Member
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 250 degrees F. Spray large roasting pan with cooking spray.
- In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly. Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
- Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 18.6 g, Cholesterol 5.1 mg, Fat 7.6 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 3.8 g, Sodium 81.6 mg, Sugar 10.5 g
HONEY-GINGER CRUNCH
Create a taste of the tropics when you make this tasty crunchy snack with coconut, dried fruit and honey.
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 250°F. Spray large roasting pan with cooking spray.
- In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly. Into roasting pan, measure cereal, pretzels, almonds and coconut. Stir in brown sugar mixture until evenly coated.
- Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 12 g, TransFat 0 g
GLUTEN FREE GINGER-HONEY CRUNCH
Honey and ginger add an Asian twist to a fruit and nut rice cereal snack.
Provided by Allrecipes Member
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 250 degrees F. Spray large roasting pan with cooking spray.
- In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly. Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
- Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 18.6 g, Cholesterol 5.1 mg, Fat 7.6 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 3.8 g, Sodium 81.6 mg, Sugar 10.5 g
GLUTEN FREE GINGER-HONEY CRUNCH
Honey and ginger add an Asian twist to a fruit and nut rice cereal snack.
Provided by Allrecipes Member
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 250 degrees F. Spray large roasting pan with cooking spray.
- In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly. Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
- Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 18.6 g, Cholesterol 5.1 mg, Fat 7.6 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 3.8 g, Sodium 81.6 mg, Sugar 10.5 g
GLUTEN FREE GINGER-HONEY CRUNCH
Honey and ginger add an Asian twist to a fruit and nut rice cereal snack.
Provided by Allrecipes Member
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 250 degrees F. Spray large roasting pan with cooking spray.
- In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly. Into roasting pan, measure cereal, banana chips, almonds and coconut. Stir in brown sugar mixture until evenly coated.
- Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 18.6 g, Cholesterol 5.1 mg, Fat 7.6 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 3.8 g, Sodium 81.6 mg, Sugar 10.5 g
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