2 oats — gluten-free
½ cup desiccated coconut
2 tsp cinnamon — ground
2 Tbs mixed citrus peel
½ cup honey — raw
¼ cup coconut oil
1 tsp Robertson’s bicarbonate of soda
1 tsp vanilla — extract
1 cup macadamia nut flour
Preheat your oven to 180°C. Grease a 20cm square baking tin and line the base with baking paper. Combine the oats, macadamia flour, coconut, cinnamon and citrus peel in a bowl.
Place the honey and coconut oil in a small saucepan. Stir over a medium heat until the coconut oil has melted and everything is combined. Remove from the heat and stir in the bicarb and vanilla extract.
Pour the hot honey mixture into the dry ingredients and mix well to combine. Scrape the mixture into the prepared tin and use a spatula to gently flatten into an even layer.
Bake the crunchies for 25-30 minutes. Set the tin aside until the crunchies are completely cold. (If you remove them from the tin too soon they will crumble.) Cut into squares and serve.
Article written by: Food24
Photo credit: Food24