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Snack Clusters

Published by Today's Parent on 11/1/2009
They may taste like candy and crunch like peanut brittle, but these goodies pack a nutritious and nut-free punch. Pack 'em up as a protein-rich morning or afternoon snack.

Recipe by Bonny Reichert
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Ingredients

  • 1 egg white
  • 1/3 cup (80 mL) honey
  • 1/2 tsp (2 mL) salt
  • 2 cups (500 mL) raw, shelled pumpkin seeds

Directions

  1. Whisk the egg white in a medium bowl until foamy. Mix in honey and salt, then add pumpkin seeds. Toss until the seeds are coated.
  2. Tip the contents of the bowl onto a rimmed cookie sheet lined with parchment paper, and spread evenly into a thin layer.
  3. Roast in the oven at 300°F (150°C) for 30-35 minutes until golden and glossy, checking the seeds a few times to make sure they don't burn. (If they're getting too brown, stir them a bit.)
  4. Allow to cool in the pan before breaking into clusters. Store in an airtight container for up to 1 week.
  5. Makes 4 cups (1 L).
  6. In 1⁄2 cup (125 mL) serving: 463 calories, 17.9 g protein, 31.6 g fat

Sorry, there is no nutrition information available for this recipe.

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