It's time to spice things up a little with Crunchies!

If you like to cook, then you're going to love this! Our Crunchies team has been doing a little experimitation with Crunchies and found some very cool new recipes with Crunchies that will make you say where are my Crunchies!!
Raspberry- Corn Muffins
Part 1:
  • 3/4 c Raspberry Crunchies
  • 1 c corn meal
  • 1 c whole wheat flour (for more corn flavor substitute 1/2 extra cup of corn meal for 1/2 cup of whole wheat flour)
  • 2 t baking powder
  • 1/2 t salt
Part 2:
  • 1 egg, beaten
  • 1/4 c canola oil
  • 1/2 c honey
  • 1 3/4 c milk (or soymilk)
Other:
  • Non-stick spray oil (preferably canola)
  • Combine all (1) ingredients.
  • Combine (2) ingredients.
  • Mix 1 and 2 together by quickly folding with spatula.
  • Spray muffin pan with oil.
  • Spoon mixture into tin and bake @ 400 degrees for about 20 minutes.

 

Strawberry-Orange Whole Wheat Pancakes
Part 1:
  • 2 c whole wheat pastry flour
  • 3 t baking powder
  • zest from 1 large orange
  • 1 t salt
Part 2:
  • 3 egg yolks
  • 2 1/4c milk (or soymilk)
  • 1/2 c canola oil
Other:
  • Sift (1) together into large bowl.
  • Beat yolks, then slowly beat in milk and oil.
  • Slowly combine (2) into (1).
  • Mix in Strawberry Crunchies.
  • Beat egg whites until stiff and fold into mix.
  • Heat pan or griddle over medium heat until drop of water "dances" on pan.
  • Spray non-stick oil and immediately ladle onto surface.
  • Cook until golden brown on the bottom and air holes have come through to the top of the pancake.
  • Flip and finish cooking.

 

Crunchies Baked Fruit French Toast
We've taken a classic idea and twisted it around a bit - actually, we've turned it upside down! It's simple, delicious and much healthier than your average French toast. And you don't even need syrup when it's done, it's already unbelievably flavorful.
  • 1 Tbsp unsalted butter
  • 1 large sweet apple peeled, cored and thinly sliced
  • 3/4 cup wter
  • 1/4 cup Maple syrup
  • 1 1/4 teaspoons cinnamon
  • 1 container (2 cups) Mixed Fruit Crunchies*
  • 1 – 2 teaspoons orange zest (optional)
  • 6-10 slices of bread cut 1" thick (French is the classic choice but any lighter bread will do)
  • 2 1/2 teaspoons vanilla
  • 1 1/4 cups milk (or soymilk)
  • 3 large eggs and 1 egg white
  • Medium sized casserole dish (Pyrex or ceramic - about 12" x 9" x 2")
  • Melt the butter and sauté the apples until soft (about 5 minutes), add the water, syrup, 1/4 t cinnamon, 1/2 t vanilla and Mixed Fruit Crunchies. Simmer until all the liquid is absorbed (about 8 minutes). Put the fruit mixture into the bottom of the dish and place the sliced bread on top.
  • Beat the eggs, remainder of cinnamon, vanilla and orange zest. Add the milk and beat together. Pour over the bread. Cover and refrigerate overnight.
  • Preheat the oven to 375 degrees. In the morning, remove the dish from the refrigerator and allow to get to room temperature (about 30 minutes). Uncover, put in the over and bake until golden brown and a knife inserted comes out clean (about 30 minutes). Let rest for a few minutes and then loosen the edges with a knife and use spatula to dish up. For a more dramatic presentation, place a serving plate on top of the dish and flip over to serve.