I remember the first time I tried crunchies, I was with my mom at Checkers standing in front of this giant display of pastries and cakes. She refused to buy me anything “too sweet” and got me a huge slice of what they called crunchies instead. I remember taking my first bite, it was amazing!
Very crunchie (obviously) I loved all the different textures, so much that it became a weekly obsession that has never ended.My version contains more of what I enjoy, 1/2 a cup if mixed seeds (sunflower seeds, pumpkin seeds, chia, flax), maple syrup and my current obsession, cacao nibs.
Sure when you taste cacao nibs it will immediately remind you of the time your Gran tricked you into eating beetlenut as it has a slight bitter taste, but don’t let that put you off because it is wonderful in this recipe. It offsets the sweetness of the crunchies and after you’ve tried these you’d never go back to old boring crunchies again!
Here is how you can make these
250g salted butter
2 tablespoons maple syrup (replace with honey/golden syrup)
3/4 cup brown sugar
1 cup cake flour
1 cup desiccated coconut
1/2 cup mixed seeds (or seeds of your choice)
1/4 cup cacao nibs
2 cups oats
pinch of salt
1 teaspoon bicarbonate of soda
2 tablespoons milk
1. Melt the butter along with the syrup and sugar on medium heat. Remove from the heat and allow to cool.
2. Mix your oats, flour, seeds, nibs and coconut together and set aside.
3. Add the cooled butter mixture to the dry ingredients.
4. Mix the bicarb to the milk and and add to the mixing bowl. Mix till just combined.
5. Press into a baking tray lined with baking paper.
6. Bake at 180°C for 25 – 30 minutes until golden brown.
7. Slice while warm and soft and allow to cool completely in the tray.
8. Dip in melted chocolate and store in am airtight container.