This recipe has been in my mind for a long time, I craved a crunchy slice, something that was baked and satisfyingly crispy!
I have been testing different versions with almond butter, honey, dates, maple syrup, lots of oil, little oil, butter and just couldn't get that snap that I wanted.
But I finally got there with rice malt syrup - not a sweetener than I use often but I heard it gives the crunch I was craving................. and success! Crispy, nutty, perfection.
This slice is brittle, so when you cut it, it's tricky to get perfect edges. if you are a perfectionist then you might want to use a silicone muffin tray and make 12 individual biscuits.
I have tried this with different nuts and substitutes work well.
1 cup cashew pieces
1/2 cup desiccated coconut
1/2 cup pumpkin seeds
1/2 cup crushed almonds
1/3 cup crushed walnuts
1 tableseed flaxseed
1 tableseed chia seeds
2 tablespoon coconut oil
4 tablespoon rice malt syrup
Preheat the oven to 180 degrees centigrade, and line a 20cm by 20cm baking tray with baking paper.
Combine the nuts and seeds together in a bowl.
Melt the oil in saucepan and add the rice malt syrup, combine well.
Mix the oil and syrup through the nut mixture, it will seem quite dry.
Press the slice into the tin. It needs to be pressed in really firmly, the best way is to add a layer of baking paper to the top and press down really firmly with your palm.
Place in the oven for 20 minutes until the slice is nicely toasted.
Allow the slice to cool completely, and to get the best chance of reducing the crumbling freeze it for a few hours before cutting it. However the inevitable crumble is perfect granola!