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
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
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)
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