Name: Crunchies
Cook time: 30 min
Total time: 30 min
Yield: 40 servings
Cuisine: Bake
Ingredients: 330 ml flour cake; 250 ml desiccated coconut; 375 ml muesli low GI; 500 ml oats low GI; 125 ml oat bran; 250 ml digestive bran; 30 ml golden syrup; 190 ml margarine lite; 190 ml sugar; 5 ml Bicarbonate of soda; 30 ml water boiled; 1 eggs extra-large

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Ingredients (12)

330 ml	flour — cake
250 ml	desiccated coconut
375 ml	muesli — low GI
500 ml	oats — low GI
125 ml	oat bran
250 ml	digestive bran
30 ml	golden syrup
190 ml	margarine — lite
190 ml	sugar
5 ml	Bicarbonate of soda
30 ml	water — boiled
1	eggs — extra-large

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Method:

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.