Recipe: Kristina’s Walnut Crunch
This super simple bar is packed with walnuts and oaty goodness.
Words & image: Kristina Jensen
You can swap out the flour for rice flour if you’d like to make this gluten-free.
Makes: 20 pieces
Time: 60 minutes
2 cups quick rolled oats
1 cup walnuts
⅓ cup flour
⅓ cup sugar
2 heaped tbsp honey
¼ tsp salt
Lightly roast the walnuts in a 100°C oven for 15 minutes. Remove, and turn the oven up to 180°C. Line a sponge roll tin (20 x 30cm) with baking paper.
Chop the walnuts – aim for a mixture of chunky pieces and finer crumbs. Add to a mixing bowl with the oats, flour, and salt. Gently heat the butter, sugar, and honey together in a small pot. Mix well with the dried ingredients.
Press the mixture into the tin with the back of a spoon or your fingers. Bake for 20-30 minutes, until golden brown. Cut into squares while still warm and refrigerate to set.