Gluten-free honey crunchies



Ingredients 9
Servings 24
Time 10 min

Ingredients

  • 2
    cups gluten free oats
  • ½
    cup
    desiccated coconut
  • 2
    tsp
    cinnamon
  • 2
    Tbs
    citrus peel
  • ½
    cup
    raw honey
  • ¼
    cup
    coconut oil
  • 1
    tsp
    bicarb
  • 1
    tsp
    vanilla extract
  • 1
    cup
    Macadamia nut flour
 

Method

25 - 30 min
 

Preheat your oven to 180°C. Grease a 20cm square baking tin and line the base with baking paper. Combine the oats, macadamia flour, coconut, cinnamon and citrus peel in a bowl.

Place the honey and coconut oil in a small saucepan. Stir over a medium heat until the coconut oil has melted and everything is combined. Remove from the heat and stir in the bicarb and vanilla extract.

Pour the hot honey mixture into the dry ingredients and mix well to combine.  Scrape the mixture into the prepared tin and use a spatula to gently flatten into an even layer.

Bake the crunchies for 25-30 minutes. Set the tin aside until the crunchies are completely cold. (If you remove them from the tin too soon they will crumble.) Cut into squares and serve. 

Recipe reprinted with permission of Cupcakes and Couscous. To see more click HERE.

ALSO TRY:
Double chocolate Milo cookies
Salted caramel toffee chunk ice cream
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