Wholemeal seeded crunchies

Recipe from: 13 January 2015
recipes, lunchbox, healthy

Ingredients 17
Servings 30
Time 00:15

Ingredients

  • 80
    g
    butter
  • 90
    g
    coconut oil
  • 110
    g
    natural, brown cane sugar
  • 60
    ml
    honey
  • 100
    g
    desiccated coconut
  • 200
    g
    whole rolled oats
  • 70
    g
    wholemeal flour
  • 70
    g
    all purpose cake flour or white spelt flour
  • 1
    pinch
    salt
  • 1/4
    cup
    pumpkin seeds
  • 1/4
    cup
    sunflower seeds
  • 2
    Tbs
    sesame seeds
  • 1/2
    tsp
    bicarbonate of soda
  • 40
    ml
    cold water
  • WHITE CHOCOLATE AND YOGHURT DRIZZLE:
  • 50
    g
    white chocolate
  • 60
    g
    Greek yoghurt
 

Method

00:40
 
Preheat the oven to 170º C.

Grease and line a 28 x 18 cm baking tin with parchment paper. Place the butter, coconut oil, sugar and honey in a saucepan. Bring up to the boil, stirring from time to time until the sugar is dissolved. In the meanwhile, combine all the dry ingredients in a mixing bowl. Dissolve the bicarbonate of soda in the cold water and add to the honey butter.

The hot mixture will foam up and froth so watch that it doesn’t boil over. Pour the hot liquid into the dry ingredients and mix thoroughly. Press the biscuit mixture firmly into the baking tin and smooth over with the back of a spoon.
Bake for 35-40 minutes until golden and cooked through. Set aside to cool for about 5 minutes before cutting into squares. Allow to cool completely in the tin before placing on a wire rack to air.

If you’re making the drizzle, heat the chocolate and yoghurt together in the microwave until melted. Drizzle randomly over the cool crunchies.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
 

Read more on: healthy  |  lunchbox  |  recipes
 

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