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These crunchies are a great power-snack to add to lunch boxes or pack on a run or hike. They are quick and easy to make and store well in a sealed container. There is one problem though! It's hard to make them last because eating one, means pinching and second and sneaking in a third before walking away from the jar! They are super delicious and definitely one of our family favourite snacks.

The below recipes makes around 24 squares. My suggestion is to double up from the start and make two batches.... because that's how good they are!


  • 150g salted butter

  • 2 tablespoons traditional / golden syrup

  • ¾ cup golden sugar

  • ½ cup macadamia course flour

  • 2 cups rolled oats

  • ½ cup cake flour**

  • ½ teaspoon bicarbonate of soda

** for a gluten free version you can substitute the cake flour with chickpea flour.


  1. Line a sheet pan or roasting dish with wax paper and spray well with baking spray

  2. Preheat oven to 180°C.

  3. In a large saucepan, melt the butter, syrup and sugar.

  4. Mix in the macadamia flour, oats, flour and bicarb.

  5. Tip mixture into the baking dish and gently flatten until completely spread out and even. Roughly 1cm thick.

  6. TIP: the more you flatten and compress the mixture the harder they are to bite. If you prefer a looser more crumbly crunchy, then use a fork to gently spread and loosly compact the mixture into the dish.

  7. Bake at 180°C for 10min or until golden brown.

  8. Remove from oven and while still warm, use a sharp knife to cut through and make squares. Leave to cool completely before removing from dish.

  9. Makes approximately 24 generously sized squares.


The below info is approximate values.

Can also be enjoyed with a glass of fresh made Macadamia milk.

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