5-Ingredient Breakfast Crunchies
HELLO???????? quick and easy 5-ingredient crunchies! These crunchies are perfect for anytime of the day. Not just breakfast. Crunchies are the ultimate nostalgic South African treat and because these have just 5-ingredients, you KNOW that they’re super easy to make! Instead of your regular oat crunchies, these have Kelloggs Granola with ALL the good stuff. Make them and keep in an airtight container to enjoy with your afternoon tea.
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FULL RECIPE
Makes: 15 squares
Hands-on time: 15 minutes
Hands-off time: 25 minutes
INGREDIENTS
2½ cups Kellogg's® Tropical Burst Granola
¾ cup smooth peanut butter
¼ cup honey
1 tsp vanilla essence
1 tsp ground cinnamon
pinch of salt, optional
Serving suggestion:
Coffee
METHOD
1. Preheat the oven to 170°C. Line a square (20cmx20cm) baking dish with enough baking paper to hang over its edges.
2. Using a spatula, combine the Kellogg's® Tropical Burst Granola, smooth peanut butter, honey, vanilla essence, cinnamon and salt, if using, together in a mixing bowl.
*Chef’s Tip: To soften thick honey, let it stand in a bowl of hot water before using.
3. Press the mixture into the baking dish, pressing it in firmly to form an even layer.
4. Bake for 12-15 minutes until golden and firm. Allow to cool in the baking dish for 15 minutes.
5. Remove the crunchies, with the baking paper, from the baking dish. Using a serrated knife, cut into 15 squares and transfer to a cooling rack.
6. Once cooled, serve the crunchies with freshly brewed coffee and ENJOY! *Chef’s Tip: The crunchies can be stored for up to 10 days in an airtight cookie jar.
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#cookies #crunchies #granola
Gluten, Lactose and Yeast Free Peanut Butter Crunchies (Magazine Recipe) - #bakingwithvickiie
Hello There!
Today I am showing you how to make Making Baking Special Magazine's Peanut Butter Crunchies. But of course, it is going to be gluten free, lactose free and yeast free.
Let’s-a-go!
If you do make these don't forget to use the hashtag: #bakingwithvickiie, so that I can see all of your creations!
Recipe
Equipment:
Scales
Baking Trays/Cookie Sheets x 2
Baking Paper
Pen/Pencil
Scissors
Spray Oil
Large Mixing Bowl
Wooden Spoon/Electric Hand Whisk
Spatula
Teaspoons x 2
Cooling Rack
Ingredients:
25g Smooth Peanut Butter
25g Butter, softened (I like to use lacto free butter)
25g Caster Sugar
25g Light Brown Muscovado Sugar
Half a Medium Egg, beaten
50g Gluten Free Self Raising Flour
Method:
First things first, measure out all of your ingredients and preheat your oven to 180C/160C Fan/Gas Mark 4
Line your baking trays/cookie sheets using your baking paper, pen/pencil, scissors and your spray oil.
Now that you have done all that prep-work, grab your wooden spoon/electric hand whisk, your mixing bowl, your spatula, your peanut butter, butter, caster sugar and your light brown muscovado sugar.
Place your peanut butter, butter, and both sugars into your mixing bowl and mix together until well combined.
Now, grab your egg.
Add your egg to you mixing bowl and, again, mix together until you have a nice and smooth mixture.
Then, grab your flour.
Add all of your flour to your mixture and mix until fully combined.
After that, grab your teaspoons and your prepared baking trays/cookie sheets.
Using your teaspoons, make small balls of your mixture and place your these onto your prepared cookie sheets or baking trays well spaced apart as they spread out when in the oven.
Place into your preheated oven for 15 minutes.
After this time, grab your cooling rack and place your crunchies onto it, still on their baking trays/cookie sheets to cool completely.
Serve and enjoy!
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Gluten Free Self-Raising Flour (One Pack):
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Wooden Spoon:
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Spatula:
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Inspiration From:
Making Baking Special Magazine
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Gordon Ramsay's Granola Recipe
A deliciously simple way to start off any morning.
#GordonRamsay #Cooking
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Marmite Peanut Butter Cookies Recipe - Glen And Friends Cooking - Marmite Peanut Butter Taste Test
Marmite Peanut Butter Cookies - Glen And Friends Cooking
I love peanut butter cookies, I love Marmite... when I saw Marmite peanut butter at the grocery store, I thought this was a match made in heaven! We've done a few how to make peanut butter cookies videos over the years, so I took one of our existing peanut butter cookie recipes and modified it to make this Marmite Peanut Butter Cookie Recipe. We also taste test Marmite Peanut Butter, and give a marmite peanut butter review.
Ingredients:
125 mL (½ cup) butter
125 mL (½ cup) sugar
125 mL (½ cup) brown sugar
1 egg
2 mL (½ tsp) pure vanilla extract
125 mL (½ cup) Marmite peanut butter
1½ cup (375 mL) pastry flour (all purpose works well too)
2 mL (½ tsp) baking soda
1 mL (¼ tsp) salt
Method:
Pre-heat oven to 180ºC (350ºF)
Cream together butter and sugars until light and fluffy.
Beat in the egg and vanilla, until fully incorporated.
Beat in the Marmite Peanut Butter
Combine the dry ingredients, and then slowly mix them into the creamed butter mixture.
Scoop out onto a baking tray and gently squish each cookie with a fork.
Bake for about 10 minutes.
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ASMR Peanut Butter Crunchies
The second part of the last video ( I dunked them in chocolate after because I thought they would look a bit more elegant...
Hope you enjoy and thank you for watching! :-)
My other ASMR videos here: