Chewy Oat & Sunflower Crunchies to soothe the soul

The resilience of human nature is quite amazing; that which we would never have accepted as normal not so long ago, has now become the new norm!

Here at Lily's Cottage we're almost back in the swing of things again with having to get 89 year old Mom Lily who is nursing a fractured ankle, around the house.
I wrote about how the older generation need to sometimes listen to the children, and how we're managing this injury in The Boot is on the other Foot

Very brave little lady is all I can say; I also fractured my ankle some 9 years ago, and it was not easy even though I was half her age!

Funny how quickly one adapts and finds your own way of doing stuff.

Moving around the house in a wheelchair simply doesn't work for us, but an old office chair on wheels without a backrest is the best way of navigating indoors!

Our housekeeper came back to work this week, so I now have more time to do the stuff I really enjoy, like cooking and baking in the kitchen in between nursing Mom Lily ;)

I'm so tired of eating store bought cookies like Marie Biscuits, Lemon Creams, Cream Crackers etc etc, it just ain't the same when you're used to homemade, not so!

Would you like to join me for a cup of coffee and a chewy caramel crunchie that's packed with seeded goodness; we'll have to overlook the sugar just this one time!

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What goes in?

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Melt together and stir:

  • 250 gram Vegan Butter or Margarine
  • 375 ml Brown Sugar
  • 3 Tbsp Maple Syrup
  • 10 ml Bicarbonate of Soda

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Mix together the following:

  • 2 cups Stone-ground Cake Wheat Flour
  • 2 cups Coconut
  • 2 cups Rolled Oats
  • 1/2 cup Sunflower Seeds
  • 1/4 cup Chia Seeds

Add melted mix to the dry ingredients and mix till all blended.

Press into oven pan and bake at 160°C fan oven for approx 20 minutes.

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Leave to cool a little before cutting into squares.

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BON APPETIT FRIENDS!

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