‘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

Ingredients

• 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

Method

1. Preheat the oven to 180 degrees
2. Melt the coconut oil and add the maple syrup/honey
3. Add the bicarbonate soda/baking powder and stir until it froths (should happen quickly)
4. Beat the eggs OR mash the banana
5. Add all ingredients together and combine thoroughly
6. Line your baking tray with baking paper/coconut oil
7. Place your mixture on the tray quite thick for that yummy gooey yet crunchie texture
8. Bake for 20-25 minutes
9. 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.