Gluten Free Ginger-Honey Crunch Recipe - Allrecipes.com
Gluten Free Ginger-Honey Crunch Recipe
  • READY IN hrs

Gluten Free Ginger-Honey Crunch

Recipe by  

"Honey and ginger add an Asian twist to a fruit and nut rice cereal snack."

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Original recipe makes 24 servings Change Servings
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Directions

  1. Heat oven to 250 degrees F. Spray large roasting pan with cooking spray.
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 1 hr 15 mins

Footnotes

  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • How-To: It's okay to use two 13x9-inch rectangular baking pans instead of the roasting pan.
  • 2009 © and ®/™ of General Mills.
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Reviews More Reviews

Most Helpful Positive Review
Sep 22, 2009

I came up with this recipe in an ingredient search for items I found on sale at my local Grocery Outlet. I used off brand Rice Chex for this recipe and used half ginger, half cardamom. Almost everything I used in this recipe was found at Grocery Outlet and this was quite cheap to make. My oldest and I made this together, which was a fun project for the both of us. Not too difficult, either. My kids and I really enjoyed this, especially my youngest. This one would be a great holiday recipe to make to munch on or for a movie night at home to share with the family, which is what we did.

 
Most Helpful Critical Review
Dec 20, 2010

It was ok and easy to make but thought it was just way too sweet. I even used the Rice Chex and not the Honey Nut Chex. I thought it would have a more subtle flavor. Worth trying but I would not make again.

 

10 Ratings

Jun 01, 2010

Made this for a big boating weekend. Used half ginger and half cardamon with good success. Put in dried bananas, dried pineapple, minced candied ginger, almonds, and dark chocolate bits (when cooled) Only about half the people liked it... most dissenters disliked the bananas for some reason. I thought it was very good.

 
May 17, 2010

Excellent! I used Cinnamon Chex and it tasted great.

 
Nov 30, 2009

Very yummy! Hard to evenly distribute the brown sugar mixture- some chex ended up with clumps on them. Stirring while in the oven did help more evenly distribute than stirring before baking did, however. Regardless, the taste was fantastic.

 
Feb 01, 2010

Excellent! Guests loved it. I made it exactly as shown, using a Generic Honey Chex-Type Cereal. However, you might want to divide and put the dried cranberries in only half of the mixture when all the baking is done. I didn't care for them, and they take away from the "crunch" of the rest of the mix. And when all the crunch was gone, there were quite a few dried cranberries left. Definitely leave the dried banana chips, though. They add the right flavoring and still keep crunchy. Other reviewers are right, it is a little hard to mix, but nothing to worry about. By the time everything was done, it was all mixed together just fine. I'm making again today (minus the dried cranberries)!

 
Feb 01, 2010

Fantastic and super easy! I made this pretty much as is but with unsweetened cranberries, less almonds and a little more coconut. I added the cranberries with everything else and it worked out fine. I used 1 teaspoon of ginger and 1/2 teaspoons of cardamom. Very tasty. Thanks for the recipe!

 
Mar 02, 2011

I used light margarine, ginger, all Rice Chex, slightly less than 1 C of coconut (thought about eliminating it altogether, but glad that I didn't), and 1/2 C each of dried cranberries and dried pineapple. Thinking about adding slightly less almonds the next time I make it. It has a very good Asian flavor. I made it for a road trip, and everyone that I shared it with loved it, too...it's one of my favorite recipes!

 

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Nutrition

  • Calories
  • 145 kcal
  • 7%
  • Carbohydrates
  • 18.6 g
  • 6%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 82 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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