Crunch Gluten Free Recipe

Preheat and prepare pan

Preheat the oven to 325°F (165°C). Line a 9x9-inch (or similar) baking pan with parchment paper, leaving an overhang for easy removal; lightly spray or brush parchment with a little oil if desired.

Combine dry ingredients

In a large mixing bowl, combine 2 cups gluten-free rolled oats, 3/4 cup almond flour, 1/2 cup quinoa flakes, 1 cup puffed brown rice, 1/2 cup shredded coconut, 1/4 cup sunflower seeds, 1/4 cup pumpkin seeds, and 1 tablespoon chia seeds. Stir until evenly distributed.

Warm and mix binder

In a small saucepan over low heat (or in a microwave-safe bowl in 15–20 second bursts), combine 1/2 cup maple syrup, 2 tablespoons raw honey, 3 tablespoons melted coconut oil, and 3 tablespoons almond butter. Warm gently and whisk until smooth and slightly fluid (about 1–2 minutes). Remove from heat and stir in 1 teaspoon vanilla extract and 1/2 teaspoon fine sea salt.

Combine wet and dry

Pour the warm binder mixture over the dry ingredients. Using a sturdy spatula or wooden spoon, fold until all dry ingredients are coated and mixture begins to clump together. Press a few tablespoons between your fingers — it should hold when pressed; if it is too dry add up to 1 tablespoon more maple syrup or melted coconut oil.

Bake to crisp

Transfer mixture to the prepared pan and spread into an even layer about 1/2–3/4 inch thick. Use the back of a spatula or another piece of parchment to press it firmly. Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until edges are golden and the center is set but still slightly soft. Watch carefully after 15 minutes to avoid burning.

Cool and break up

Remove pan from oven and let cool completely in the pan (about 40–60 minutes). As it cools it will crisp and harden. Use the parchment overhang to lift the whole slab out, place on a cutting board, and break or cut into bite-sized clusters or bars.

Add mix-ins while warm

If using dried cranberries and/or chopped toasted almonds, sprinkle them over the pressed mixture just before baking and gently press them in so they adhere. For chocolate chips, allow the baked slab to cool for 5–7 minutes after removing from the oven, then sprinkle chocolate chips over the top so they melt slightly; press them lightly into the surface so they set as it cools. Alternatively, melt the chocolate and drizzle over cooled clusters.

Once fully cooled and set, break into pieces and store in an airtight container at room temperature for up to 7 days, or refrigerate for up to 2 weeks. For longer storage, freeze in a sealed bag for up to 3 months.