11 February 2015
These delicious super quick and easy guilt free crunchies really hit the spot if you are in the mood for something "coconutty" and crunchy. Crispy, crunchy textures really tantalize my taste buds. I have such a weak spot for rusks, biscuits, short bread and, well anything that is sweet and crumbly, so these are the best pacifiers for those relentless cravings. These beauties are delicious on their own, or crumbled over organic yoghurt, or incorporated into my Vanilla-Halva Smoothie for some added crunch. My boyfriend also enjoyed these as a base for my Chocolate Cookie-dough Smores...an interesting yet oh-so-delightful combination - definitely worth a try!
Preheat Oven to 180⁰C
2 cups Rolled organic oats
2 Egg whites (optional - can leave this out)
3 tbsp. Pumpkin seeds
1 tbsp. Flaxseeds
1 tbsp. Sesame seeds
1 tbsp. Sunflower seeds
1 tbsp. Almond flakes
2 tbsp. Cranberries
2 tbsp. Desiccated coconut
1 tbsp. Cinnamon
2 tsp. Nutmeg
1 tsp. Vanilla extract
2 tsp. Tahini
2 tbsp Maple syrup / xylitol syrup (or sweetener of your choice)
1 tbsp Coconut oil
Place egg whites into large mixing bowl and whisk for 1 minute to incorporate air
Add all ingredients to whisked egg whites and mix together thoroughly until sticky mixture is formed
Line large baking tray with parchment paper (wax paper).
Spread sticky mixture onto parchment paper using a spatula and flatten out to create a long slab.
Allow the slab to be quite thick - approximately 3cm high.
Bake at 180⁰C for 15-20 minutes, making sure to keep checking on the crunchie slab
Depending on the type of oven you have, these may cook quicker so be vigilant to prevent burning.
Crunchie slab should appear golden brown once cooked.
Once crunchie slab is golden brown, remove from oven and allow to cool for 10 minutes.
Pick up parchment paper holding crunchie slab and place onto a chopping board
Cut crunchie slab into squares approximately 3.5cm long x 4cm wide, using sharp bladed knife.
Remove wax paper from underneath crunchie bites
Store at room temperature in an airtight container
Serve as is with a cup of almond latte, crumbled on top of double thick plain organic Greek yoghurt, or as a base for my Chocolate Cookie-dough Smores,
Yours in Health Always,