Recipe for Rose’s Crunchies – a dairy-free tea-time treat.
310ml (1 1/4 cups) flour
310ml (1 1/4 cups) breakfast oats
310ml (1 1/4 cup) Coconut
50g Sunflower Seeds
100g Chopped Walnuts
185ml Brown Sugar
20ml Runny Honey
150ml Coconut Oil
5ml (1 teaspoon) bicarbonate of soda
45 – 60ml boiling water
Combine dry ingredients.
Melt the Honey and Coconut oil together. Combine the bicarbonate of soda with the water and add to the butter mixture.
Mix together with the dry ingredients.
Press the mixture into a Swiss roll tin and sprinkle with a little brown sugar.
For a thicker crunchie, bake in a square 20cm x 20cm tin and bake for 20 minutes at 150C. Gently press down the sides if they seem to rise too much.
When light brown, remove from the oven and cut into squares. Switch off the oven. Return crunchies to the oven, for about 10 minutes to dry out.
Allow to cool before removing from tin.
Enjoy with a good cup of coffee in the afternoon and it will cure any slump you might have.
Recipe kindly provided by Homemade Heaven food blog.