Crunchy Recipe Collection
1 February 2020
Superior Fruit, Crunchy Recipe Collection
Our collection of Crunchy Recipes – A great mix of sweet and savory recipes with crispy-crunchy goodness!
Crunchy nutty cornflake cookies
125g butter, softened
1/3 cup caster sugar
1/3 cup firmly packed brown sugar
1 teaspoon ground ginger
3/4 cup wholemeal self-raising flour
1/2 cup self-raising flour
1/4 cup milk
2 cups cornflakes
Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper.
Using an electric mixer, beat butter, sugars and ginger in a bowl until light and fluffy. Add flours. Beat on low speed until just combined. Add milk. Beat until dough comes together. Using a wooden spoon, stir in cornflakes
Using 1 tablespoon of mixture at a time, roll into balls. Place balls 5cm apart on prepared trays to allow room for spreading. Flatten slightly. Top each with 1 pecan. Bake for 12 to 14 minutes, swapping trays after 8 minutes, or until light golden. Stand for 5 minutes on trays. Transfer to a wire rack to cool. Serve.
Crunchy brekkie fritters
1 zucchini, grated
200g orange sweet potato, grated
300g can corn kernels, drained, rinsed
2 green onions, chopped
2 tablespoons finely chopped fresh coriander leaves, plus extra leaves to serve
1 garlic clove, crushed
3/4 cup plain flour
1/2 teaspoon ground cumin
1 1/2 cup crushed Special K original
1/2 cup reduced-fat milk
1 egg, lightly beaten
Extra virgin olive oil, for shallow-frying
Sliced avocado, to serve
Halved cherry tomatoes, to serve
Plain Greek-style yoghurt, to serve
Combine zucchini, sweet potato, corn, onion, coriander and garlic in a large bowl. Add flour, cumin and 1 cup cereal. Mix well. Add milk and egg. Season well with salt and pepper. Mix well to combine.
Add enough oil to a large frying pan to reach 2mm up side of pan. Heat over medium heat. Spoon 1/4 cup batter into pan, spreading to form a round. Repeat 3 more times to make 4 fritters. Sprinkle tops with a little of the remaining crushed cereal. Cook for 4 to 5 minutes each side or until golden brown and cooked through. Transfer to a tray lined with paper towel. Repeat with remaining batter and remaining cereal, adding extra oil to pan when necessary.
Serve fritters with avocado, tomato, yoghurt and extra coriander leaves.
Sweet ’n’ crunchy pear nachos
2 pears, cut into wedges
1/2 cup (120g) smooth ricotta
Halved grapes, to serve
Sliced strawberries, to serve
Torn raspberries, to serve
Toasted muesli or granola, to serve
Honey, to serve
Arrange pear in a circle on a serving plate. Spoon ricotta over the centre of the pear on the plate.
Sprinkle with grape, strawberry, raspberry and muesli or granola. Drizzle with honey.
Crunchy broccoli and kale slaw
125g (3/4 cup) pepitas
50g (1/2 cup) natural sliced almonds
55g (1/4 cup, firmly packed) brown sugar
2 teaspoons sriracha sauce
1/4 (about 380g) red cabbage, finely shredded
100g chopped kale
260g broccoli, florets finely chopped, stalk julienned
3 green shallots, thinly sliced
85g dried cranberries
2 red apples, cored, thinly sliced
CIDER AND MUSTARD DRESSING
125ml (1/2 cup) extra virgin olive oil
80ml (1/3 cup) apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon caster sugar
Line a baking tray with baking paper. Cook pepitas, stirring, in a non-stick frying pan over medium heat for 2-3 minutes or until toasted. Add almonds and toss for 1 minute. Sprinkle with brown sugar, drizzle with sriracha and toss for 1-2 minutes, until sugar is dissolved and mixture is sticky. Arrange the pepita mixture in clusters on the prepared tray. Set aside to cool completely.
Combine the cabbage, kale, broccoli florets and julienned stalk, shallot and dried cranberries in a large serving bowl or platter.
For dressing, whisk oil, vinegar, mustard and sugar in a jug until combined. Season.
Add the dressing to the cabbage mixture and toss to coat. Top with the apple and sprinkle with the pepita clusters.