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Cranberry & almond clusters

Make up a batch of these tasty, nutty gluten-free cereals for sprinkling over yogurt or cereal 

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 230
  • Carbohydrates 24
  • Saturated Fat 1
  • Sugar 5
  • Protein 7
  • Fat 12
  • Fibre 2
  • Salt 0

Nutrition per serving

  • Calories 230
  • Carbohydrates 24
  • Saturated Fat 1
  • Sugar 5
  • Protein 7
  • Fat 12
  • Fibre 2
  • Salt 0

Ingredients

  • 50g honey
  • 200g flaked almonds
  • 225g pack puffed brown rice (we used Rude Health)
  • 200g cranberries

Method

  1. Heat the honey in a frying pan until it loosens and starts to bubble, then stir in the flaked almonds. Cook for a few mins, stirring constantly, so that some of the almonds toast and turn golden.

  2. Tip the almonds onto baking parchment, leave to cool, then break into clusters. Mix with the puffed rice and cranberries, then store in a Kilner jar or airtight container. Best eaten within 3 weeks.

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