Crunchies (South African)

by ImmaculateBites on 29 January, 2015

Crunchies- South African Oatmeal Bar- Nutty, buttery, Sweet, and Crunchy – quite a treat these little wonders. 

Crunchies (South African) 

If you are one of those that dislike granola bars – I am going to say give this will make you a convert. They beat granola bar hands down. What sets them apart is the flavor- they are sweet, salty, crunchy, spicy, buttery and Naughty- How about Coconuttty?

Do you fall under the 1% that’s not addicted to sugar but still try some of my sugary recipes, guess what? This crunchy bar is for you, too! Yes, a sweet oatmeal   bar that appeals to both the sugar addicts and the healthy peeps! My kind of peeps – just so you know, I fall under both categories.

crunchies

They are also very adaptable for the healthy peeps- throw in some pumpkin seeds, sunflower seeds, and raisins. I have been playing around with gluten free flour and made a batch with rice flour and it worked out great- so if you want a gluten free snack, switch up the flour with rice flour.

 Crunchies

All the guilt of these crunchies could be off set the   by using some of the afore mentioned ingredients. Double up on these during this valentine season and pass it on.

Crunchies (South African)

If you want super crunchy bars make them slightly thinner and bake until they are golden brown.

Store in an airtight container for up to a week.

Enjoy!

 

 

Crunchies
 
Prep time
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Total time
 
Author:
Recipe type: Snack
Cuisine: African
Serves: 6-8
Ingredients
  • 8 ounce butter
  • 1½ tablespoon golden syrup or honey
  • 1 teaspoon baking soda
  • ½ cup sugar
  • ¼ cup brown sugar
  • ½-1 teaspoon salt
  • 1 cup shredded coconut
  • ⅓ cup sliced almonds
  • 1½ cups of oats
  • 1¼ cup flour
  • 1 teaspoon cinnamon spice
  • 1 teaspoon nutmeg spice
Instructions
  1. Prepare a 8x8 or 9x13 baking pan/sheet if you want a thin crunchies - grease or spray with cooking oil. Set aside
  2. Melt butter, syrup, brown sugar, sugar and salt in a saucepan, until completely melted. You may do this in a microwave safe bowl. Then add baking soda. Mix.
  3. combine all the other ingredients in a large bowl – oatmeal, flour, coconut, sliced almonds and spices. Thoroughly mix.
  4. Pour butter mixture into the bowl of oatmeal mixture , mix well.
  5. Press mixture into a greased baking pan. You may use parchment paper to smooth it out.
  6. Start baking at 325 degrees F for about 10-15 minutes , then finish at 300 degrees minutes for another 10 minutes or until golden brown ,depending on your oven. Start checking after 20 minutes. Remove let it cool completely, then cut in to squares and serve. You may store in an airtight container for up to a week

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Trinidad Chicken Roti

by ImmaculateBites on 27 January, 2015

Trinidad Chicken Roti- An incredible chicken meal that would excite your taste buds. Rich in spices, chickpeas and potato-So easy to make and comes together quickly.

Chicken roti

I am not going to deny that, I have somewhat of a love affair with Caribbean food. You name it, Jamaican meat patty, Coconut buns/Cakes, Caribbean potato salad, salt fish fritters, not to talk of Jerk Chicken, there is no denying it.

Can you believe I love Jerk Chicken so much that I have created three versions of it- Oven, Slow cooker and grilled? I could seriously live off all these tantalizing meals for the rest of my life. However, it would not be complete without throwing this  Chicken roti in the mix.

 Chicken Roti

Out of all the Caribbean meals I have tried and cooked this roti chicken is by far my favorite to date.

If you truly love Caribbean food then, this is a must make! And if you don’t you, still need to make it. Think healthy butter chicken, spiced up, without the copious amount of butter. Got you excited?

Chicken roti 

Oh Chicken Roti, How do I love thee? I wish I was eloquent enough, as a poet, to pay homage to you, but when it comes to chicken roti my mouth is full …with chunks of spicy goodness….You need to experience the spontaneous joy that this dish elicits. Hubby can’t fathom my obsession with Caribbean food.  But this orgasmic chicken made him fall head over heals. chicken roti

He pretty much ate the whole thing, in one sitting and was tongue tied. The only thing  that came out of his mouth was, this is the best meal I have eaten in a six months. Really?  Since then it is now on a meal rotation. . Give it a try!

 Chicken roti

 I usually add  hot sauce and paprika, love paprika -to give it a  slightly red color. I did not include this in the spice mix – only the heat seekers should go ahead with this procedure. You may serve with roti , paratha or with rice.

Enjoy!

5.0 from 1 reviews
Chicken Roti
 
Prep time
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Author:
Recipe type: Main
Cuisine: Caribbean
Serves: 4-5
Ingredients
Chicken Marinate
  • 2½ -3 pounds chicken skinned thighs cut in bite-sized pieces
  • ½ teaspoon white pepper
  • 1 teaspoon minced garlic
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon curry powder
  • ½ teaspoon chicken bouillon powder
Chicken Roti
  • ½ cup canola oil
  • 2-3 tablespoon curry powder
  • 1 large onion diced
  • 1 teaspoon ground allspice
  • 1-teaspoon ground nutmeg spice
  • 1½ teaspoon smoked paprika
  • 1½ fresh or dried thyme
  • 1½ teaspoon smoked paprika
  • 1-teaspoon cumin spice
  • 1-teaspoon white pepper.
  • 1 can of chickpeas, drained
  • 2 cups of cubed potatoes
  • 1-tablespoon bouillon chicken powder
  • 3-4 cups chicken broth/water
  • ½-1 teaspoon cayenne pepper( optional)
  • Salt to taste
Instructions
  1. Place chicken in a large bowl or sauce pan
  2. then add salt, garlic, thyme, white pepper and curry powder
  3. Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight.
  4. When ready to cook, heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
  5. Then add chicken, stir and sauté for about 2-3 more minutes. Add chicken stock if necessary to prevent any burns
  6. Next add chickpeas, chicken bouillon, potatoes and chicken broth. Bring to a boil and let it simmer until sauce thickens, it might take about 20-30 minutes.
  7. Adjust for salt, pepper and stew consistency.

Chicken Roti IMG_0262 IMG_0264 IMG_0268 IMG_0272 IMG_0280  IMG_0573

 

 

 

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