Dry Mix:
159 g coconut
200g buckwheat flakes or rolled oats (use buckwheat for gluten-free)
250 g gluten free flour mix (or rice flour)
300 g of honey or xylitol (I use 150 g of each)
1/2 tsp salt
1/2 cup of mixed seeds or any seeds.
Mix all these together in a big bowl.
Wet mix:
In a pot on the stove melt
200g of gie or coconut oil
2 Tbsp of honey
When melted add 1tsp of bicarb to the mix and 2Tbs water.
Mix the wet and dry together.
Press into a flat baking tray that has been greased with coconut oil.
Bake for 45 minutes at 150 degrees. Take out , cut into squares and put the inside squares on the outside and vice versa. (The outstide ones cook faster) Then bake for another 10 minutes.
Cool on a rack and enjoy.
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It is good to meet you!My family is also on the gluten free,wheat free,dairy free,and sugar free...diet as my two sons are autistic.We had such huge and dramatic results with eating right!
ReplyDeleteSo pleased to see an allergy friendly crunchie recipe - I have been missing those. Can't wait to try it. Corli
ReplyDeleteHi Sonja,
ReplyDeleteGreat to meet you too. I see you are from Mpumalanga - great! My oldest child is autistic, we have been gfcf fro 3 years now and were wheat and dairy and sugar free since he was born. I love to find new foods that are enjoyable and healthy for all of us.
Enjoy.
Hi Corli.....oooooohhhhh, you are gonna love these ones, they are my favourite. When we were camping I had 2 each morning with a cup of my hot chocolate (from earlier blog)
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