CRUNCHIES WITH SPELT FLOUR AND SEEDS

As part of my reset for 2017, I have decided to buy less premade foods and make more of my snacks and meals at home. It is easier to control the ingredients, reduce wastage in terms of packaging and frankly, it tastes much better.

These crunchies are my husband’s favourite. They are a traditional South African type of biscuit. They are nice and thick and crunchy on the outside, whilst chewy on the inside. And absolutely delicious as a treat with a cup of tea or coffee.

I have substituted the orignal refined flour and sugar with my favourites and added nuts and seeds for additional good fats, protein and fibre.

Makes about 24 crunchies

Ingredients

175 gram butter

1 tbsp maple flour

100 gram naural unrefined cane sugar

1 tsp baking soda

1 cup spelt flour

1 cup desiccated coconut

1 1/2 cup fine oats

1/4 cup almonds, chopped

Pinch of salt

2 tbsp linseeds

2 tbsp sunflower seeds

1 tsp cinnamon

Method

1. Preheat the oven to 180 degrees Celsius.

2. Line a small baking tray with baking parchment (the smaller the baking tray, the thicker the crunchies)

3. In a small pan, melt together the butter, syrup, sugar and salt.

4. Once completely melted, add the baking soda and mix well. Set aside.

5. In a large bowl, combine all the dry ingredients and mix thoroughly.

6. Add the butter mixture into the bowl of oatmeal mixture and stir well with a wooden spoon to combine it all together.

7. Press the mixture into the lined baking tray. Use the back of a wetted spoon to press it down firmly.

8. Place the baking tray in the lower half of the oven and bake for 10 minutes at 180 degrees.

9. Turn down the oven to 160 degrees and bake far a further 20 minutes until golden brown.

10. Let the crunchies cool completely in the pan before cutting them into squares.

 

11. Store in an airtight container for up to 2 weeks.

Enjoy!

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