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Gina @ The Passionate Pantry

Radical Crunchies

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 32 pieces
Ingredients Method Notes

Ingredients
  

  • 110 g wholemeal spelt flour or plain wholemeal flour
  • 100 g white spelt flour or plain flour
  • 100 g oats or oat bran (which will give you a finer mix)
  • 110 g light muscovado sugar or brown sugar
  • 100 g desiccated coconut
  • 1 tsp sea salt flakes or 1/2 tsp fine sea salt

  • 250 g butter
  • 60 g golden syrup or honey

  • 1 tsp bi-carb soda

Method
 

  1. Line a 30cm x 20cm slice tin with baking paper
  2. Preheat oven to 150 degrees fan forced, and place rack into middle of oven
  3. Add the flours, oats or oat bran, sugar, coconut and salt to ™ bowl and mix 5 seconds / speed 3, stir mix around and repeat 5 seconds / speed 3
  4. Put aside
  5. Add butter and golden syrup or honey to ™ bowl and cook 6 minutes / Veroma / speed 2 / MC off
  6. Add bi-carb soda and blend 10 seconds / speed 3 (mix will bubble up)
  7. Return dry ingredients to ™ bowl and mix 10 seconds / reverse / speed 2
  8. Scrape around bowl and repeat 10 seconds / reverse / speed 2
  9. Remove mix to slice tin and spread out evenly (I use the back of a spoon to help level out the mix)
  10. Place into oven and bake for 30 minutes until golden
  11. Remove slice from oven and allow to cool completely before removing (NB: this can be done any time during the day, but you still need to place the slice back into the oven to completely dry out overnight after dinner)
  12. Using the paper lining in the slice tin, lift the slice on to a cutting board
  13. Keep the baking paper under the slice as you cut as you will need it to move the slice onto a baking tray to return to the oven to dry out
  14. With a sharp knife (and I use a ruler too), cut the slice into desired pieces (I cut it into 8 slices across the tin, and 4 slices down the tin giving me 32 pieces)
  15. Once cut slide the paper - with the slices on it - onto a baking tray
  16. Use your knife to gently separate the pieces so that there is a little space between them
  17. Preheat your oven to 150 degrees fan forced
  18. Return slice to oven, switch it off and leave to dry overnight
  19. Next morning remove slice from oven and store in a sealed container for up to two weeks

Notes

This is my adapted version of the original recipe which appeared on FB by the Morning Morning Cooking Club (see main post for details). If you prefer you can use 220g plain flour, and if so doing reduce the butter to 220g. You can use white sugar if you like, but I would still recommend the addition of salt ... such a small amount really does make a difference.
RECIPE UPDATE 10 SEPTEMBER 2017
I have made this recipes so many times now ... my family love it. And each time I have found a slighter better way to manage it. Firstly, I have found that by baking the slice and allowing it to cool completely, I am able to portion it much easier without "tearing" the edges because the slice is still warm. I can bake the slice any time during the day that suits me, but after dinner (in case I need the oven for dinner) I reheat the oven to 150 degrees, switch it off, and place the slice back into the oven to dry out overnight. In the morning they are a perfect "crunch" and keep very well for up to two weeks (by which time they are usually eaten!). To help with the segmenting I use a ruler to mark where I wish to cut the slices (8 across x 4 down = 32 pieces).