Healthier Anzac

Anzac biscuits are ace! The combination of oats, syrup, and coconut make them highly dunkable and highly addictive.

For no apparent reason, excusing the potential of having twice as many as usual, I made some that are butter-free and refined sugar-low.

But alas, cutting the crap comes with a trade-off. They crumble more easily and certainly do not maintain structural cohesion as well when immersed in tea.

Work in progress then on that front, but still nourish as long as you eat them faster than they can fall apart.

Ingredients

• 100g Jumbo Oats
• 100g Plain Flour
• 50g Desiccated Coconut
• 25g Sunflower Seeds
• 25g Pumpkin Seeds
• 4 tbsp Light Olive Oil
• 1 tbsp Honey
• 1 tbsp Golden Syrup
• 1 tsp Bicarbonate of Soda
• 2 tbsp Boiling Water

Method

• Pre-heat oven to 130 c. Prepare two baking trays.
• In a small bowl add the bicarbonate of soda to the boiling water.
• Mix in the olive oil, honey, and syrup.
• In another bowl mix together the dry ingredients.
• Pour the wet stuff into the dry and stir until fully combined.
• Spoon two tablespoons worth of the mix into a small circular cutter (I used 5cm wide) placed on the backing tray.
• Squash down with a spoon or silicone spatula until densely packed then remove the cutter.
• Repeat leaving an inch between each instance. There should be enough mix for 18.
• Place in oven on the lowest shelf for 20 minutes. They will brown quickly but resist removing them too early.
• Once fully cooled place in an air-tight container and refrigerate to improve solidity.