April 25th is a day to remember fallen heroes who fought for our freedom, and those who continue to do so. Lest We Forget.
It’s also the day to feast on traditional Anzac Day biccies!
While most recipes are loaded with flour, butter and brown sugar, I discovered this awesome recipe from The Healthy Chef, Teresa Cutter… Anzac biscuits with no added flour or sugar that taste as good as the originals.
Visit her website for a gluten-free (using quinoa) and Paleo version too.
As always, use organic ingredients where possible. Enjoy!
1 1/2 cups (175 g / 6 oz) rolled oats
1/2 cup (40 g / 1 1/2 oz) desiccated coconut
1/2 cup (60 g / 2 1/4 oz) flaked or chopped almonds
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
Combine oats, coconut and almonds into a food processor or the dry jug in the Vitamix.
Add the oil, honey and vanilla.
Turn on the food processor or Vitamix 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.
Nutrition per serve:
Protein: 1.7 g
Total fat: 5.7 g
Saturated: 1.7 g
Carbs: 8.1 g
Sugars: 2.7 g
Fibre: 1.2 g