31 Jul 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
AuthorMaxine SchuilingCategoryGluten free, High proteinPreheat the oven to 180 degrees Celsius.
Combine gelatin and water in a glass of water and set aside.
Mix remaining dry ingredients together.
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.
Mix the gelatin and water mixture into the wet mix in the pan.
Add this to your dry ingredients. Mix well. Should form a kind of dough.
Grease a brownie tray or line with baking paper.
Use your hands to press the mixture into the tray.
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
Directions
Preheat the oven to 180 degrees Celsius.
Combine gelatin and water in a glass of water and set aside.
Mix remaining dry ingredients together.
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.
Mix the gelatin and water mixture into the wet mix in the pan.
Add this to your dry ingredients. Mix well. Should form a kind of dough.
Grease a brownie tray or line with baking paper.
Use your hands to press the mixture into the tray.
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.