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Oaty Wholewheat Coconut Biscuit

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“Based on the South African 'crunchie' which is traditonally made with whole rolled oats. I didnt have any oats, but had oat flour so tweaked the recipe with fabulous results!”
READY IN:
25mins
SERVES:
20-30
YIELD:
30 squares
UNITS:
US

Ingredients Nutrition

  • 3 cups oat flour (keep 1/2 cup extra if required)
  • 1 cup desiccated coconut (keep 1/2 cup more handy if required)
  • 1 cup whole meal flour
  • 1 cup sugar (can reduce to 3/4 cup if desired, use brown or white)
  • 250 g butter or 250 g ghee or 250 g coconut fat
  • 1 tablespoon honey or 1 tablespoon syrup
  • 1 teaspoon baking soda (bicarbonate of soda)

Directions

  1. Mix all dry ingredients together in a bowl.
  2. Melt butter in a pot.
  3. When melted stir in honey. Then stir in soda.
  4. Mixture will froth, add this immediately to dry ingredients.
  5. If you feel the mixture is too wet, you can add the extra oat flour or coconut. Press mixture into a greased cookie sheet.
  6. Bake at 160 degrees celcius for 20 minutes.
  7. Put oven off after this time, and leave in oven for 10-15 minutes.
  8. Remove and leave to cool. Cut into squares.

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