Wheat-Free Crunchies

This recipe was provided to us by Taryn Peters, a face book follower (https://www.facebook.com/inallhonestyblog).



1 cup HCW Gluten-Free Flour Mix

1 cup HCW Rolled Oats

1 cup brown sugar / HCW Xylitol

1 cup desiccated coconut

3 tbsp honey / HCW Agave Syrup

125g butter

1 tsp bicarbonate of soda



  1. Combine the flour, oats, sugar and coconut in a bowl.
  2. Melt the butter in a saucepan over medium heat, add the syrup and stir.
  3. Remove from the heat. Once slightly cooled, add the bicarbonate of soda and mix until the mixture becomes frothy.
  4. Stir into the dry ingredients.
  5. Spread onto a baking sheet. Bake at 180°C for 5-10 minutes.
  6. Variations: Add cinnamon, nutmeg, pumpkin seeds, sunflower seeds, raisins or cacao nibs to the dry ingredients.