Ingredients
500ml (2 cups) Oats
125ml (½ cup) Linseeds
125ml (½ cup) Sesame seeds
250ml (1 cup) Oat flour
250ml (1 cup) Chopped dates or raisins
280ml (1 cup & 2 tbsp) Honey
Pinch of salt
Method
Heat the oven to 180°C. Grease baking tin. Mix the sesame seeds, linseeds and oats together. Sift the flour and salt into the oats mixture. Add the chopped dates/raisins. Blend the honey into the oats mixture. Press evenly into the baking tin with your fingers. Bake for 20 – 25 minutes. Cut while still warm. Allow to cool in the oven while the oven is turned off (this allows the crunchies to harden). Store in an airtight container once cooled.
Optional: If you would like to have carob crunchies, you would need to buy carob chunks.
Melt two to three blocks of the carob chunks in a double boiler. Pour over crunchies once they have cooled and then place the crunchies in the fridge for the carob to harden