These crunchies are ridiculously easy to make, and they are delicious! As far as sweet treats go, I think that they are also on the less bad side of the scale.
Just a note: this recipe is not suitable if you are following a gluten-free eating plan, and is not paleo either.
Melt 250g of butter together with 2 tablespoons of syrup (or honey or agave nectar). Add 1 teaspoon of bicarbonate of soda to this once it is melted.
Add the melted butter mixture to the following dry ingredients:
1/2 cup of brown sugar
1 cup of cake flour
1 cup of desiccated coconut
2 cups of rolled oats (not instant oats)
1 handful of dried cranberries
Half a cup of pumpkin and sunflower seeds
Mix the ingredients together with a spoon until well combined.
Transfer to a baking sheet or a Pyrex dish and press down with the back of a spoon to make it nice and smooth. You can also use a potato masher for this job. I used a dish that is about 20 x 30cm.
Cook for 15 minutes at 180'C. Take the crunchies out and cut them into squares with a sharp knife. Put them back in the oven (turned off), and allow them to cool in the oven for 20 minutes further.
