Crunchy Cacao Crackles
Serves 25
Preparation time: 5
Cooking time: 12
Ingredients
Ingredients
⅓ cup organic coconut oil
⅓ cup raw honey
½ cup or 120g almond butter
2 cups or 15g shredded coconut
¼ cup or 30g raw cacao
½ cup or 90g buckinis (also known as raw activated buckwheat)
60g toasted slivered almonds
1 tbsp white chia seeds
Method
Method
Conventional Method
1. Combine coconut oil, honey and almond butter in a large saucepan and stir over low heat until melted.
2. Add all other ingredients to the saucepan and stir to combine. Spoon balls of mixture onto a lined tray and chill to firm.
3. Store in an airtight container in the fridge for up to two weeks.
Thermomix Method
1. Add coconut oil, honey and almond butter to Thermomix bowl and melt 1min/60C/speed 3.
2. Add all other ingredients and mix 10sec/speed 3. Spoon balls of mixture onto a lined tray and chill to firm.
3. Store in an airtight container in the fridge for up to two weeks.
Notes
Notes
For a nut-free version, replace the almonds with puffed rice or add extra coconut instead.
Dip your crackles in melted raw chocolate for extra indulgence.
Hungry & Fussy: Easy & delicious gluten free baking for everyone
By Helen Tzouganatos
Hungry and Fussy shows that gluten free baking does not need to be characterised by flat, crumbly or rock-hard dishes and can produce dishes to surpass non-gluten free baking.
Helen Tzouganatos has developed and refined more than 100 new recipes that are brought together in her debut cookbook. Her recipes have been developed to fit busy lives and all skill levels. No recipe is longer than a page and, where necessary, they each contain comprehensive Thermomix® alternatives that make the dishes even easier to make for those who have this popular appliance.
