Put your baking hat on this week to commemorate ANZAC Day with Mellöbarre’s healthy ANZAC cookie recipe. Simple, full of nutrition and the perfect afternoon treat to snack on.
Serves: 12 Biscuits
2 Cups Rolled Oats
1 Cup Wholemeal Spelt Flour
2/3 Rapadura Sugar
3/4 Shredded Coconut
Pinch of Sea Salt
1/3 Cup Maple Syrup
1/2 Cup Grass Fed Butter
1 TSP Bicarbonate Soda
2 TBS Water
Step 1. Pre-heat the oven to 180 degrees and prepare two baking trays with baking paper.
Step 2. Add the oats, flour, coconut sugar, coconut to a bowl, mixing to combine.
Step 3. In a saucepan, over a low heat, melt the rice malt syrup and butter. Once melted, remove from heat and set to the side.
Step 4. Add the bicarbonate soda and water to the saucepan, stirring to combine.
Step 5. Take the dry ingredients and slowly stir the wet ingredients through the bowl.
Step 6. Using two spoons, scoop out the mixture into small balls, gently flattening each one with the back of a spoon.
Step 7. Bake biscuits for 15 - 18 minutes until a golden colour.
Step 8. Once cooked, remove biscuits from baking tray and place on a wire rack to cool completely.
Step 9. Store in an airtight container and enjoy!