PREP TIME: 15mins COOKING TIME: 25mins

Love the texture of these gluten-free flapjacks or crunchies cookies. I adjusted my traditional crunchies recipe here to make it gluten-free. They are crunchy as they should be and not crumbly which can normally be the issue in gluten-free baking. Moorish and the perfect lunchbox and afternoon treat.

WHAT YOU WILL NEED

22 x 22cm  square ceramic or brownie tin (the bigger the tin the flatter the crunchy)

INGREDIENTS
  • 200g unsalted butter
  • 2 cups of gluten-free oats
  • 1 cup of gluten-free flour
  • 1 teaspoon xanthan gum
  • 1 cup desiccated coconut
  • 1 cup light brown sugar
  • 2 tablespoons honey
  • 1 teaspoon bicarbonate of soda
  • a pinch of salt
METHOD
  1. Pre heat the oven to 180c
  2. Line a square baking tin or ceramic with baking paper, ideally overhanging over the sides
  3. Mix the flour, xanthan gum, oats and coconut in a bowl, mix evenly.
  4. Melt the butter in a small pot on a medium heat, add the honey and sugar and stir until the sugar is starting to melt. The mixture will be thick and not all the sugar will melt, that is okay.
  5. When the butter is softly bubbling add the bicarb and stir through and remove from the heat.
  6. Pour the butter mixture into the dry ingredients and stir thoroughly.
  7. Add the mixture to the lined baking tin.
  8. Using the back of a flat spatula, or your palm, gently press and flatten the crunchie mixture into all the corners of the tin
  9. Bake for 20 minutes and then turn the oven down to 160c for a further 10 minutes until golden brown (see kitchen note)
  10. Allow to cool in the pan before slicing
KITCHEN NOTES

How do you like your crucnhies? Soft or crunchy?

If your crunchies look golden after 20minutes, the inside might still be slightly under baked, so do give them a little while still.

However, I do like mine a very crunchy especially the sides and is thus not completely against the idea of over baking these. If you are like me give it an extra 5 or 10 minutes.

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PREP TIME: 15mins COOKING TIME: 25mins

Love the texture of these gluten-free flapjacks or crunchies cookies. I adjusted my traditional crunchies recipe here to make it gluten-free. They are crunchy as they should be and not crumbly which can normally be the issue in gluten-free baking. Moorish and the perfect lunchbox and afternoon treat.

WHAT YOU WILL NEED

22 x 22cm  square ceramic or brownie tin (the bigger the tin the flatter the crunchy)

INGREDIENTS

  • 200g unsalted butter
  • 2 cups of gluten-free oats
  • 1 cup of gluten-free flour
  • 1 teaspoon xanthan gum
  • 1 cup desiccated coconut
  • 1 cup light brown sugar
  • 2 tablespoons honey
  • 1 teaspoon bicarbonate of soda
  • a pinch of salt

METHOD

  1. Pre heat the oven to 180c
  2. Line a square baking tin or ceramic with baking paper, ideally overhanging over the sides
  3. Mix the flour, xanthan gum, oats and coconut in a bowl, mix evenly.
  4. Melt the butter in a small pot on a medium heat, add the honey and sugar and stir until the sugar is starting to melt. The mixture will be thick and not all the sugar will melt, that is okay.
  5. When the butter is softly bubbling add the bicarb and stir through and remove from the heat.
  6. Pour the butter mixture into the dry ingredients and stir thoroughly.
  7. Add the mixture to the lined baking tin.
  8. Using the back of a flat spatula, or your palm, gently press and flatten the crunchie mixture into all the corners of the tin
  9. Bake for 20 minutes and then turn the oven down to 160c for a further 10 minutes until golden brown (see kitchen note)
  10. Allow to cool in the pan before slicing

KITCHEN NOTES

How do you like your crucnhies? Soft or crunchy?

If your crunchies look golden after 20minutes, the inside might still be slightly under baked, so do give them a little while still.

However, I do like mine a very crunchy especially the sides and is thus not completely against the idea of over baking these. If you are like me give it an extra 5 or 10 minutes.

Print Friendly, PDF & Email