Thought I could get a bit creative with some Anzac biscuit variations this year. Turned out amazing, so it only made sense to share.

Makes 10 – 12 biscuits

Ingredients:

• 1 cup of rolled oats

• 2/3 cup of desiccated coconut

• 1 & 1/3 cup almond meal

• 1/2 cup coconut sugar

• 1 tsp bicarb soda

• 1 tsp cinnamon 

• 2xTbsp of Golden Syrup

• 1 xTbsp water

• 125g Olive Grove margarine OR 1/2 cup olive oil

• 1xegg – I needed to bind it a little, actually worked well

• Optional Twist: 1/3 cup sultanas

Method:

• Pre heat the oven to 180 degrees.

• Melt the margarine in the microwave (if you are using margarine)

• Add all ingredients to a bowl and mix through evenly.

• Line a baking tray with baking paper.

• Form biscuits and place evenly on paper (enough room to expand and rise a bit).

• Bake for 12 minutes and check how well done they are. Either remove or cook for another 3 minutes.

• Set to cool for ten – fifteen minutes (Be patient, we know its hard)

• Enjoy!

Nutrition

• High in unsaturated fats due to the almond meal and olive oil

• High in fibre from the almond meal and traditional oats

• Source of antioxidants from the cinnamon and sultanas