The recipes for Wheat- Free Crunchies and Zucchini Muffins were provided to us by Taryn Peters, one of our face book followers and a blogger (https://www.facebook.com/inallhonestyblog).

 

Ingredients

1 cup HCW Gluten-Free Flour Mix

1 cup HCW Rolled Oats

1 cup coconut sugar / brown sugar

1 cup desiccated coconut

3 tbsp honey / HCW Agave Syrup

125g butter

1 tsp bicarbonate of soda

 

Method

  1. Combine the flour, oats, sugar and coconut in a bowl.
  2. Melt the butter in a saucepan over medium heat, add the syrup and stir.
  3. Remove from the heat. Once slightly cooled, add the bicarbonate of soda and mix until the mixture becomes frothy.
  4. Stir into the dry ingredients.
  5. Spread onto a baking sheet. Bake at 180°C for 5-10 minutes.

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