Recipe from: 25 January 2011

Ingredients 12
Servings 40


  • 330
    cake flour
  • 250
    desiccated coconut
  • 375
    low GI muesli
  • 500
    lower GI oats
  • 125
    oat bran
  • 250
    digestive bran
  • 30
    golden syrup
  • 190
    lite margarine
  • 190
  • 5
    bicarbonate of soda
  • 30
    boiling water
  • 1
    extra large egg


30 mins
Preheat the oven to 200°C. Spray a 230 x 320 mm Swiss roll baking tray with non-stick cooking spray.
In a large bowl, mix the cake flour, coconut, muesli, oats, oat bran, and digestive bran together.
In a large microwave bowl or a medium saucepan, measure out the syrup, margarine and sugar.
Microwave on high for 2-3 minutes, or heat on the stove over low heat. Stir the mixture well with a whisk. Heat for another 1-2 minutes. Stir well. Repeat a few times until the sugar has dissolved.
Stir in the bicarbonate of soda and allow to foam.
Add the boiling water and mix well.
Pour the mixture over the dry ingredients and mix thoroughly until all the dry ingredients are well moistened.
In a small bowl, beat the egg and pour over the batter and mix.
Spoon the mixture onto the baking sheet and spread out evenly, pressing it down firmly with the palms of your hands.
Place in the preheated oven. Reduce the heat to 180°C and bake for 15 minutes.
Remove the crunchie mix from the oven and allow to cool in the baking tray for 10 minutes.
Cut into squares – five rows of eight – and dry out in the oven as you would rusks (1 ½ hours at 100°C).
Store in an airtight container for up to one month.

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