Ian Voss Honey Oats Crunchies Recipe

“On 30 July, Jackie Cameron School of Food & Wine participated in the 2023 Honey Festival hosted by the KZN Bee Farmers Association, held at the Pietermaritzburg Royal Show Grounds. Enjoy Ian Voss Honey Oats Crunchies Recipe.”
— Jackie Cameron

Ian's Honey Oats Crunchies

Makes: +/- 24 crunches

Ingredients:

375g Jungle Oats

250ml coconut milk

250g Champagne Valley cake flour

125g white sugar

5g bicarbonate of soda

125g melted butter

30ml honey

60ml boiled water

Method:

Preheat oven to 150°C

Combine oats, coconut, flour, sugar and bicarbonate of soda. Mix and make a well in the centre. Add butter, honey, boiled water to well. Mix and knead together. Do not squash. Put mixture in a baking tray and flatten. Use the back of a tablespoon to smoothen. Bake at 150°C for +/- 20 min or until golden brown.

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