Gail's Crunch

January 31, 2015

We have some very good family friends, the sort that turn up a day early for your wedding and just get stuck in sewing 18 table clothes and peeling and preparing huge amounts of vegetables without being asked. Then on the day they look after loads of other bits that you didn't even think of like making the church look nice. The legendary sort.

Anyway, Gail has this wonderful recipe. Its been a while since I pulled this out but it seemed like a good quick easy recipe to make late in the evening when I needed some baking to share with my Underground Market neighbours on Saturday morning (it was my idea so I need to do my bit).

If you are making this for kids who are at ECE with a no nut policy then try substituting the nuts for seeds such as pumpkin or sunflower seeds.

IMG_4752

Gail's Crunch

Pre-heat the oven to 160 degrees celcius
1 cup rolled oats
1 cup flour
1/2 cup sugar
1 cup coconut
1/2 cup sultanas/raisins
1/2 nuts/seeds

Mix all the above ingredients together in a bowl.

Then add the wet ingredients:

1 tsp baking soda dissolved in 2 Tbsp boiling water
2 Tbsp golden syrup melted with 100g butter (or oil)

Mix it all together and place into a sandwich tin pushing it town until firm.

Bake for 20 - 25 mins.

Make sure you cut it when it is still warm and store in an airtight container once cooled.

Enjoy!






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