Anzac Cookies

Anzac Cookies

Anzac Cookies

Egg free, Dairy free, Gluten free

So this is what you need:

This is how you do it:

  1. In a mixing bowl, throw your almond meal, coconut, rapadura, cinnamon and the oats. Stir.
  2. Put the coconut oil and the apple juice concentrate into a small saucepan and stir over a low heat.
  3. Combine the bi carb and water and then add to the oil mix – it will froth up like a science experiment. Get the kids to watch for some cool mum points.
  4. Add the frothy mix to your dry mix and combine it well. Add a little water if it’s too crumbly.
  5. With wet hands, shape small balls of the dough (I got about 30 from the mix, but it will depend on how much you sample as you go ;)).
  6. Whack them onto a baking sheet lined with baking paper.
  7. Bake for 20-30 minutes, checking on them so they don’t go black and crispy.
  8. Cool down and then eat.  These biscuits will freeze well and keep in an airtight container for a week or so (they won’t last that long, because they are sooo yummy!)

Sharing, of course is always advised, as we like to spread the love.

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