Macadamia and Cranberry Crunch

There is a golden rule when it comes to treats; If it’s home made, it will never have the same amount of sugar or fat that a company who is trying to sell you something will put in. That is, packaged food. This is especially true when it comes to treats for the kids. So, as my children quietly devoured a muesli bar, each picking out their favourite bits form the bar, I had a minor epiphany. Hello, why would I not make a version of this myself? So here it is. And I have to say, I love it and so do they. More than that, when it’s made by hand and with love, you just don’t need the same amount of sugar, fat or salt. . . Let me know if it’s a success in your home too xx

Macadamia and Cranberry Crunch
Recipe by Shelley Kamil

Ingredients
(Makes approx. 24 pieces)

2 cups brown rice bubbles / puffs
1 cup puffed quinoa
½ cup shredded coconut
1 cup whole macadamias, crushed
1 cup of cranberries
2tbs maple syrup
¼ cup honey
¼ cup coconut oil
½tsp cinnamon
½tsp Himalayan pink sea salt

Directions
1. Pre heat oven to 180 degrees. Line a baking pan (approx. 30cm x 20cm) with baking paper.
2. In a large mixing bowl, combine rice bubbles, quinoa, shredded coconut, cranberries and macadamias, mix to combine.
3. In a small skillet over a low flame, gently heat the coconut oil (careful not to over heat), honey, maple syrup, cinnamon and sea salt. Stir gently to combine, remove form heat once melted. Approx 1 minute.
4. Add the melted mixture to dry ingredients and mix together thoroughly. Transfer to the baking tray and press down gently but firmly with a non-stick spatula to ensure evenly spread. Bake for 12-15 minutes or until slightly golden.
5. Remove from oven and allow to cool. Then, using a sharp serrated knife, cut into small rectangles. Delicious and ready to enjoy xx