Wheat Free Crunchies
Paging through family favourite recipes in a recipe book that my mom made for me when I got married, I realised just how much my eating habits have changed. Most of the recipes call for wheat flour, margarine and white sugar as the staple ingredients.
When I came across good old South African Crunchies I knew I just had to try make these, but make them my own.
So goodbye wheat flour, white sugar, margarine and golden syrup; and hello gluten-free flour, coconut sugar, butter and maple syrup.
1 cup gluten free general flour mix (I use Health Connection General Purpose GF Flour)
1 cup rolled oats
1 cup coconut sugar
1 cup desiccated coconut
3 tablespoons maple syrup (or honey)
1 teaspoon bicarbonate of soda
Preheat oven to 180 degrees C.
Combine the flour, oats, coconut sugar and coconut in a bowl.
Melt the butter in a saucepan over medium heat and add the syrup and stir.
Take off the heat and add the bicarb and mix until the mixture becomes frothy.
Stir into the dry ingredients.
Spread into a baking sheet.
Bake for 5-10 minutes. I take them out after 5 minutes as I like them more gooey and chewy than crunchy and golden brown.
These are easily adaptable. Add cinnamon and nutmeg, throw in some pumpkin seeds, sunflower seeds and raisins; or drizzle with carob or raw dark chocolate.
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