Friday, April 9, 2010

Grandma Lugt's Crunchies

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.

4 comments:

  1. 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!

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  2. So pleased to see an allergy friendly crunchie recipe - I have been missing those. Can't wait to try it. Corli

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  3. Hi Sonja,
    Great 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.

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  4. 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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