I’m always on the lookout for a new Anzac biscuit recipe and this one doesn’t disappoint! Plus it’s healthy….really!
1 1/2 cups (175 g / 6 oz) organic rolled oats
1/2 cup (40 g / 1 1/2 oz) organic desiccated or flaked coconut
1/2 cup (60 g / 2 1/4 oz) flaked or chopped almonds or peanuts
2 1/2 tablespoons macadamia nut oil, cold pressed coconut or olive oil
2 tablespoons honey or your alternative such as organic maple syrup or yacon, rice syrup
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
1 tablespoon water
Preheat your oven to 150 degrees
Combine oats, coconut and almonds into a food processor.
Add the oil, honey and vanilla.
Turn on the food processor and mix well for about 15 – 30 seconds or until combined.
Add the water and process again. The addition of water will help the cookie mixture stick together.
Form into 20 small cookies and place onto a baking sheet lined with baking paper.
Flatten down with enough room around each cookie.
Bake for 20 -30 minutes in a low 150 C (300 F) oven. or until golden brown.
Cool completely before eating and enjoy.
Makes 20 delicious Anzac cookies
Store in an airtight container for 5 days.
This recipe has been adapted from www.thehealthychef.com