‘Ouma’ means grandmother in Afrikaans, and if you ask any South African where they learnt to make crunchies that is sure to be their answer. My crunchies are a tad different though (sorry Ouma) as they are a healthier refined sugar-free version. Imagine a crunchy oatmeal bar combed with a chewy coconut slice… now times that by 10 and you have a crunchie!
Cooking time 25 minutes, makes 8 squares
- 2 cups rolled gluten-free oats
- 1 cup almond/coconut flour
- 1-2 tbsp maple syrup/honey
- 1/2 cup coconut oil melted
- 1/2 cup raisins
- 1/2 cup desiccated coconut
- 1 tsp bicarbonate/baking powder
- 2 eggs OR 1 large banana (both act as binding agents)
- 1/4 cup almond/coconut milk
- Preheat the oven to 180 degrees
- Melt the coconut oil and add the maple syrup/honey
- Add the bicarbonate soda/baking powder and stir until it froths (should happen quickly)
- Beat the eggs OR mash the banana
- Add all ingredients together and combine thoroughly
- Line your baking tray with baking paper/coconut oil
- Place your mixture on the tray quite thick for that yummy gooey yet crunchie texture
- Bake for 20-25 minutes
- Let them cool down then cut into squares.
These are best enjoyed dipped in a cup of Rooibos tea. Go on, I know you want to.