Name: Fruit and seed crunchies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 125 g margarine soft; 250 ml brown sugar; 5 ml vanilla essence; 4 eggs white; 250 ml flour cake; 5 ml Baking powder; 125 ml flour nutty wheat; 750 ml oats rolled; 250 ml mixed seeds; 250 ml dried cranberries; 125 ml apricots chopped

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Ingredients (11)

125 g	margarine — soft
250 ml	brown sugar
5 ml	vanilla — essence
4	eggs — white
250 ml	flour — cake
5 ml	Baking powder
125 ml	flour — nutty wheat
750 ml	oats — rolled
250 ml	mixed seeds
250 ml	dried cranberries
125 ml	apricots — chopped

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Method:

Preheat the oven to 180°C.
In a large bowl, cream the marg and
sugar until light and fluffy, add the vanilla and then pour the egg
whites bit by bit beating continuously until combined.
Add all the remaining ingredients into the bowl and stir until well combined, damp and sticky.
Squash into small balls and place onto a greased baking tray.
Press the balls down with fork.
Bake for 10 minutes then reduce the temperature to 170°C and bake for a further 10 minutes. Allow to cool.

Other ideas:
Replace seeds with 250 ml of dessicated coconut(this will increase the fat content though).
Add some cinnamon or all spice to the mixture if you like.
Replace the cranberries with any other dried fruit, eg. sultanas, raisins, chopped dates etc.

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