Nana’s oat crunchies

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Ingredients

150 g coconut oil
75 g coconut sugar
3 T maple syrup
250 g gluten-free oats
40 g sunflower seeds
40 g linseeds
20 g poppy seeds
1 x 100 g slab 70% dark chocolate, melted

Cooking Instructions

Preheat the oven to 180°C. Melt the coconut oil, coconut sugar and maple syrup in a saucepan.

Add the oats, sun ower seeds, linseeds and poppy seeds and mix until coated in the coconut oil mixture. Press into a 36 x 13 x 2 cm baking tray. Bake for 25 minutes, or until golden. Set aside to cool. Drizzle over the chocolate and cut into squares to serve.

Cook's note: This is the first thing I learnt to make with my Nana when I was a child, but in this version I use coconut oil and coconut sugar.

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