makes 50 crunchies serving Prep: 20 mins By Food24
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Tap for method

Ingredients (10)

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 dates — chopped
pink himalayan salt
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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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