Ingredients
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90g packet barbecue-flavoured rice crackers
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1 cup dried apricots
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3 cups puffed corn
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1/2 cup sultanas
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1/4 cup pumpkin seeds (pepitas)
Method
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1Place crackers in a large snap-lock bag. Twist top. Using a rolling pin, pound crackers gently until broken into large pieces.
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2Using a pair of scissors, cut apricots in half.
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3Add apricot, puffed corn, sultanas and pumpkin seeds to rice crackers. Seal bag. Shake to combine. Divide mixture between 6 sandwich-sized snap-lock bags. Seal. Place in lunchbox.
Source: taste.com.au
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