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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.

Nutrition Facts

Servings 0