ANZAC biscuits were sent to ANZAC soliders in the war and these delicious biscuits remain popular today! This healthier version is adapted from Teresa Cutter.
1 1/2 cup oats or quinoa for gluten free
1/2 cup shredded coconut
1/2 cup flaked or chopped almonds
2 1/2 tablespoons olive oil or 75 grams organic butter
2 tablespoons honey
1 tablespoon water
1 teaspoon vanilla
Combine dry ingredients and mix well. Add wet ingredients and mix well. Line a baking tray with baking paper and make small rounds with the dough. Give them space on the tray to spread a little bit (these won’t spread as much as normal ANZAC biscuits) and press down with a fork. Bake at 160 degrees for 30 mins.
Enjoy with a cup of tea and remember them.