This week will see celebrations and tributes for Anzac Day – and of course, eating Anzac Biscuits is a big part of that!
As part of my shift towards real foods, I went on the hunt for a healthier Anzac Biscuit recipe. This one fits the bill perfectly – it’s dairy-free, refined sugar-free and gluten-free (for those who can eat oats).
I admit, it doesn’t taste the same as your traditional Anzac Biscuit, but as an Oat and Coconut Biscuit Alternative, it’s definitely a winner!
You can buy raw, organic honey from Charlie’s Fruit Market ?
1 1/2 cups rolled oats
1/2 cup desiccated coconut
1/2 cup almond meal, or chopped almonds
1/2 teaspoon mixed spice
2 1/2 tablespoons coconut oil
2 tablespoons honey
1 teaspoon vanilla extract
1 tablespoon water
Combine oats, coconut, almonds and spice into a food processor. Add the oil, honey and vanilla.
Mix well for about 30 seconds or until combined.
Add the water and process again.
Form into about 12 biscuits and place onto a baking sheet lined with baking paper.
Flatten down with a fork (they don’t spread anywhere near as much as traditional Anzac Biscuits).
Bake for about 20-25 minutes in a low 150 degree celsius oven, or until golden brown.