Over Anzac weekend, Kiwis and Aussies from all over get together to remember lost loved ones..this date is always made sweeter with the simple and budget friendly classic Anzac biccie.
This is a healthy take on the classic, this version is sweetened with a few dates and coconut nectar but feel free to use honey as an alternative, perhaps a little closer tasting to the original biscuit.
We also threw in some nutrient dense walnuts, but feel free to substitute with almonds or cashews.
Give these a go this weekend and let us know what you think in the comments below!
1 1/2 cup rolled oats (could use almond meal if coeliac)
1 cup fine coconut + 1-2 tbsp coconut flakes
1/2 cup chopped walnuts
3 tbsp coconut oil (melted)
4 medjool dates (softened & mashed in hot water)
2 tbsp coconut nectar
1 tsp vanilla extract
1/2 tsp baking powder
4 – 5 tbsp water (drained from dates) – optional to test the texture and add more or less as needed.
Pre-heat the oven to 180 degrees celcius.
Combine all the dry ingredients well in a bowl, then add in all of the wet ingredients – adding more water (or coconut oil) as required.
Once sticky/moist, scoop up spoonfuls and mould into circular shapes and place on the baking paper on tray.
Pop in the oven for 10 – 15 minutes, until slightly brown on sides and top.
Next, leave to cool completely on a cooling tray. Don’t get tempted to serve before this, as they will crumble and fall apart. Cooling is KEY.
Then, enjoy with a round of hot cuppas (for dunking!).
Recipe yields about 10 cookies.
If you make this recipe, please share your creations with us on Instagram @i.am.company #IAMCo & hit the social share buttons below if you know anyone who’d love this recipe !