Craisin & Apricot Oat Crunchies


1/2 cup craisins or dried cranberries

1/2 cup dried apricots

1/3 cup boiling water

1/2 cup pecans

1 cup rolled oats

1/2 cup plain white flour, sifted

1/2 cup plain wholemeal flour, sifted

1/2 cup oat bran

1/2 cup brown sugar

1/2 tsp baking powder

1 tsp ground cinnamon

2 egg whites

3 tbsp olive oil


Preheat oven to 180 C. Roughly chop craisins and apricots and pour boiling water over. Leave to cool.

Chop nuts roughly and bake on a tray in the oven for about 5 mins. or until toasted and golden. Remove and cool.

In a large bowl sift together the flours and baking powder, then add the oats, sugar, cinnamon, and chopped nuts.

In a separate clean, large bowl whisk the egg whites with a little salt until stiff peaks form.

Gently fold the fruit mixture through the egg whites; then stir the oil through. Add the fruity mix to the oat and flour mix, and stir to combine.

Place baking paper onto two trays and then drop small spoonfuls of mixture onto the paper. Bake in preheated oven for about 12-15 mins, until light brown and crisp.

Leave for 5 mins on tray before lifting off with a spatula. Cool on a rack.

Makes 24.

*Stock image.