The humble Anzac biscuit is traditionally made with rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. A delicious combination, but not really the best for your health.
This recipe offers a healthier spin on this much-loved treat. Almonds are full of protein and are good for your heart, macadamia oil contains heart-healthy mono-unsaturated fats, quinoa flakes are a complete protein – containing all nine essential amino acids and coconut contains dietary fiber, manganese, copper and selenium.
- 100g almond meal
- 100g flaked almonds
- 75g organic desiccated coconut
- 75g quinoa flakes
- 80g honey
- 50g macadamia oil or coconut oil
- 1/2 teaspoon bicarb soda
- 10g water
- Pre-heat oven to 120 degrees.
- *Do this if you need to make almond meal* Weigh 105g of raw almonds into Thermie bowl, mill 10sec/speed7. Set aside.
- Weigh honey (80g) and oil (50g) into bowl. Heat 1min/80deg/sp2.
- Add bicarb soda (1/2 teaspoon) and water (10g). Mix for 30sec/sp2.
- Weigh in coconut (75g), quinoa flakes (75g), flaked almonds (100g), along with reserved almond meal. Mix 30sec/reverse/sp3.
- If need be, add a little more water to combine.
- Using a teaspoon, spoon dough onto a baking tray. Flatten with a fork slightly to create a disc shape. You should yield 20 cookies.
- Bake for 30 minutes or until golden.
Variation: you could omit the quinoa flakes and replace with more desiccated coconut.