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    You are in: Home / Recipes / Oaty Wholewheat Coconut Biscuit Recipe
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    Oaty Wholewheat Coconut Biscuit

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Sudika's Note:

    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!

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    Ingredients:

    Serves: 20-30

    Yield:

    squares

    Units: US | Metric

    • 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. 1
      Mix all dry ingredients together in a bowl.
    2. 2
      Melt butter in a pot.
    3. 3
      When melted stir in honey. Then stir in soda.
    4. 4
      Mixture will froth, add this immediately to dry ingredients.
    5. 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. 6
      Bake at 160 degrees celcius for 20 minutes.
    7. 7
      Put oven off after this time, and leave in oven for 10-15 minutes.
    8. 8
      Remove and leave to cool. Cut into squares.

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    Ratings & Reviews:

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    Nutritional Facts for Oaty Wholewheat Coconut Biscuit

    Serving Size: 1 (34 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 231.0
     
    Calories from Fat 107
    46%
    Total Fat 11.9 g
    18%
    Saturated Fat 7.6 g
    38%
    Cholesterol 26.7 mg
    8%
    Sodium 166.0 mg
    6%
    Total Carbohydrate 30.1 g
    10%
    Dietary Fiber 2.8 g
    11%
    Sugars 12.9 g
    51%
    Protein 3.3 g
    6%

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