Sunflower Seed Butter Crunchies - The Sweet Rebellion
post-template-default,single,single-post,postid-7402,single-format-standard,bridge-core-2.3.3,qode-quick-links-1.0,qodef-qi--no-touch,qi-addons-for-elementor-1.7.1,qode-page-transition-enabled,ajax_fade,page_not_loaded,,qode_grid_1300,qode-content-sidebar-responsive,qode-theme-ver-28.7,qode-theme-bridge,disabled_footer_top,qode_header_in_grid,wpb-js-composer js-comp-ver-7.6,vc_responsive,elementor-default,elementor-kit-6023

Sunflower Seed Butter Crunchies

Crunchies are a popular South African traybake made with oats, coconut and golden syrup (similar to a British flapjack). If you’ve ever had one you’ll know how incredibly more-ish they are!
These crunchies are no exception, in fact I think you’ll find them even more addictive! That’s thanks to a special ingredient that I added – Blooming Goods Sunflower Seed Butter. Sunflower Seed Butter has a delicious nutty, lightly toasted flavour, similar to tahini. It’s delicious simply spread on toast but also makes a great addition to baked goods as it adds a mild hint of savouriness that counteracts the sweetness. The best part is it’s completely allergen-free and nut-free, making it safe for lunchboxes and kid’s parties!

(Makes about 25)

For the crunchies:
175g salted butter
75g white sugar (6 tbsp)
75g brown sugar (6 tbsp)
45ml golden syrup (3 tbsp)
5ml Bicarbonate of soda (1 tsp)
100g Blooming Goods Crunchy Sunflower Seed Butter
180g oats (2 cups)
140g flour (1 cup)
90g desiccated coconut (1 cup)

For the chocolate drizzle:
80g milk chocolate
45ml Blooming Goods Classic Sunflower Seed Butter (3 tbsp)


  • Preheat the oven to 170°C. Grease and line a 20 x 20cm tin with baking paper, leaving the edges long so that you can easily pull the crunchies out later.
  • Place the butter, white sugar, brown sugar and golden syrup into a small saucepan and heat over low heat until melted and smooth.
  • Remove from heat and allow to cool for 10 minutes. Add the sunflower seed butter and bicarbonate of soda, mixing well.
  • Add the oats, flour and desiccated coconut to a large bowl and stir to combine.
  • Pour in the cooled butter mixture and mix well.
  • Press the mixture into the prepared tin. Bake for 15 minutes, then reduce the heat to 150°C and bake for a further 10-15 minutes until golden brown.
  • Allow to cool completely in the tin, then carefully lift out and slice into squares or bars.
  • To make the chocolate drizzle, finely chop the chocolate then place in a heatproof bowl. Melt in the microwave, stirring every 20 seconds until melted and smooth (or melt over a double boiler).
  • Stir in the sunflower seed butter. Use a spoon to drizzle over the crunchy squares, or place in a piping bag and pipe fine zigzag patterns over the squares.
  • Leave to set at room temperature, then store in an airtight container for up to 5 days.

No Comments

Post A Comment

5 × 1 =