White Choc & Cranberry Crunchies - Sugar Free Sundays
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White Choc & Cranberry Crunchies

White Choc & Cranberry Crunchies

These are a hybrid cross between a crunchie, a rusk, an oat biscuit and a granola bar. Basically, if you like those oaty kind of biscuits you will LOVE these, even though they don't actually contain too many oats. I have spent a long time trying to make a version of these that is lower in carbs and fat than the usual culprits, and higher in protein of course. Its always hard because without butter and sugar, getting anything to actually have a crunch is tough! 

I made sure than these are gluten, dairy and sugar free, and not too high in carbs! So they really do suit a variety of dietary requirements. Also, hello, is there a better combo than white choc & cranberry? I actually don't think so.

White Choc & Cranberry Crunchies

Yields12 Servings
 50 g gluten free rolled oats
 30 g coconut flour
 30 g almond flour
 30 g protein powder
 20 g desiccated coconut
 1 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 6 g psyllium husk
 10 g gelatin powder (2 tbsp)
 60 ml water
 20 g coconut oil
 40 g erythritol
 1 tsp vanilla extract
 35 g drippy nut butter of choice
1

Preheat the oven to 180 degrees Celsius.

2

Combine gelatin and water in a glass of water and set aside.

3

Mix remaining dry ingredients together.

4

Combine coconut oil, erythritol, vanilla and nut butter in a pan on the stove over a medium heat and stir. As soon as they are well combined and the erythritol is dissolved, turn off the heat.

5

Mix the gelatin and water mixture into the wet mix in the pan.

6

Add this to your dry ingredients. Mix well. Should form a kind of dough.

7

Grease a brownie tray or line with baking paper.

8

Use your hands to press the mixture into the tray.

9

Bake for 25 minutes, remove from the oven and slice into squares, reduce the heat to 125 degrees, and then bake the crunchies for a further 25 minutes.

Ingredients

 50 g gluten free rolled oats
 30 g coconut flour
 30 g almond flour
 30 g protein powder
 20 g desiccated coconut
 1 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 6 g psyllium husk
 10 g gelatin powder (2 tbsp)
 60 ml water
 20 g coconut oil
 40 g erythritol
 1 tsp vanilla extract
 35 g drippy nut butter of choice

Directions

1

Preheat the oven to 180 degrees Celsius.

2

Combine gelatin and water in a glass of water and set aside.

3

Mix remaining dry ingredients together.

4

Combine coconut oil, erythritol, vanilla and nut butter in a pan on the stove over a medium heat and stir. As soon as they are well combined and the erythritol is dissolved, turn off the heat.

5

Mix the gelatin and water mixture into the wet mix in the pan.

6

Add this to your dry ingredients. Mix well. Should form a kind of dough.

7

Grease a brownie tray or line with baking paper.

8

Use your hands to press the mixture into the tray.

9

Bake for 25 minutes, remove from the oven and slice into squares, reduce the heat to 125 degrees, and then bake the crunchies for a further 25 minutes.

White Choc & Cranberry Crunchies