Usha Singh

My “Vegan Oat Crunchies” is adapted from the recipe by Sam Linsell of “Drizzle & Dip” (https://drizzleanddip.com/), and it has been featured in her “Drizzle & Dip”, book on page 89 and it is a recipe she inherited from her “Grandma”. I have been making the original recipe for a very long time, and just recently decided that I would like to veganise the recipe and add some new flavours to it, and hence the tweaks and squeaks to a very well utilised and versatile recipe.

I have Sam’s permission to share this “scared recipe” of hers, and you can find her on any of these amazing social media platforms, where she shares great recipes and even better food styling and photos

On Instagram: – @drizzleanddip

On Twitter: – @drizzleanddip

On Pinterest: – Drizzleanddip

Oat & Orange Crunchies

250ml cake flour

30ml orange rind

10ml cinnamon powder

500ml oats

250ml desiccated coconut

50ml chia seeds

50ml crushed flax seeds

230g vegan butter

30ml maple syrup

200ml brown sugar

5ml bicarbonate soda

Method

  • Preheat oven to 180 degrees C, and grease & line a baking pan measuring about 30cm x 20cm and remember should you prefer a crispy crunchie – then you can use a larger tray
  • Sift flour into mixing bowl and add the orange rind and cinnamon powder – stir well before adding oats, coconut and seeds
  • Melt vegan butter in a small saucepan, add the syrup and sugar – allow this to heat simmer
  • When the butter mixture starts to bubble – add the bicarbonate soda – mix well – remove from heat and pour over the dry ingredients
  • Mix this thoroughly and use a palate knife to press the mixture into the greased and lined baking tray
  • Bake for about 15minutes and reduce the oven temperature to 160degrees and bake for a further 10-15minutes – ensuring they are golden brown and not burning
  • Remove from oven and allow to cool before slicing into generous pieces and enjoy with a cup of coffee of chai


10/06/2020

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