If there’s one thing you need to put on your meal prep list this weekend, it’s these delicious and nutritious Vegan Anzac Biscuits, courtesy of The Brown Paper Bag that have been given the MNB tick of approval. A far cry from the very first Anzac Biscuit recipe, which consisted of butter, sugar, oats and golden syrup and dates all the way back to early 1900’s, this recipe has been given a refresh and revamp to make it a little more nourishing.
Lest we forget… x
VEGAN ANZAC BISCUITS
DF: V
Makes 12 biscuits
½ cup (50g) almond meal
1 cup (100g) Oats
½ cup (50g) Shredded coconut
1/3 cup (45g) Coconut Sugar
2 tablespoons Coconut Oil
2 tablespoons maple syrup
1 tablespoon boiling water
1 ½ teaspoons bicarbonate soda
Directions
- Preheat oven to 180 C and line a baking tray with grease proof paper.
- In a large mixing bowl combine almond meal, oats, shredded coconut and coconut sugar.
- Melt coconut oil with maple syrup on the stove on a gentle heat. Whilst it is melting combine boiling water and bicarbonate soda then pour into maple and oil mix.
- Pour maple combination through the dry ingredients and mix well to combine.
- Use a heaped tablespoon to measure out portions of the biscuits, shape into a round and spread evenly over the tray.
- Bake for 20 minutes, and then cool on tray for 10 minutes before serving with a cuppa.
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