it’s crunch time In South Africa 🇿🇦
oats and dates, coconut and cocoa nibs make for deliciously crunchy crunchies
Ingredients
- 230 g Butter
- 20 g Honey
- 150 g brown Sugar
- 1 t Bicarbonate of soda
- 150 g cake flour
- 235 g organic oats large flakes
- 70 g desiccated coconut
- 150 g dates chopped
- 70 g Macadamia Nuts lightly roasted and chopped Variation: 2 Tbls cocoa nibs
Instructions
- Preheat oven to 180°C Line a 32 X 24cm pan with baking paper Melt butter, sugar, honey in a saucepan on medium heat on the stove.230 g Butter, 20 g Honey, 150 g brown Sugar
- Add the bicarbonate and stir though to ensure an even mix. Set aside to cool1 t Bicarbonate of soda
- In a bowl mix together the flour, oats, coconut, dates and macadamia nuts or cocoa nibs.150 g cake flour, 235 g organic oats , 70 g desiccated coconut, 150 g dates chopped, 70 g Macadamia Nuts lightly roasted and chopped
- Pour over the butter mixture and stir to combine evenly. Tip the mixture into the prepared baking pan. Press the mixture down using the back of a spoon and bake for 15 minutes at 180°C. Turn oven down to 160°C and continue to bake for a further 10 minutes. Slice into squares while warm. Lift and cool on wire rack. If you prefer a crisp, crunchier crunchie return to switched off oven after you have sliced them. I also use my air fryer and dry them for 6 minutes at 160ºC for the same result.