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Crunchies


Crunchies

Ingredients 10
Servings makes 50 crunchies
Time 20 min

Ingredients

  • 200
    g
    butter or coconut oil, melted
  • 75
    ml
    honey or coconut sugar
  • 5
    ml
    vanilla extract
  • 5
    ml
    baking powder
  • 5
    ml
    bicarbonate of soda
  • 250
    ml
    brown rice flour
  • 125
    ml
    desiccated coconut
  • 500
    ml
    gluten-free rolled oats
  • 120
    g
    pitted chopped dates
  • pinch pink Himalayan salt
 

Method

baking: 25 min
 

Preheat the oven to 160°C. Grease a baking sheet.

1. Combine the melted butter or coconut oil, honey or coconut sugar, vanilla extract, baking powder and bicarbonate of soda, then set aside.

2. In a blender, blitz 125ml (½c) of the brown rice flour, the coconut, oats and the dates until combined.

3. Pour the buttery honey concoction into a mixing bowl with the date and brown rice flour mixture and the remaining brown rice flour and salt. Mix well.

4. Roll into balls (about 1 heaped tablespoon of dough) and put on the prepared baking sheet.

5. Flatten the balls into circular biscuits by squashing them down gently with the palm of your hand.

6. Bake for 20-25 minutes, flipping them over half-way through to get golden and crunchy.

7. Cool and store in airtight container.

 

 

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