Growing up, we would always have a lunchbox of Anzac biscuits in the pantry —they were a family favourite. Fast-forward 20 years and we have made a nourishing version of this classic biscuit. It is a perfect lunchbox filler, and the cinnamon is wonderful for stabilising blood sugar levels to help avoid that 3pm slump.
This recipe is from our latest recipe book "Nourished" which has 80 recipes. For more info on our book, click here.
1½ cups rolled oats
½ cup desiccated coconut
½ cup slivered almonds
½ cup almond flour
6 Tbsp coconut oil, melted
4 Tbsp maple syrup
¼ tsp cinnamon
1 Tbsp vanilla extract
½ tsp baking soda
Preheat the oven to 180°C, and line an oven tray with baking paper.
Combine the rolled oats, coconut, slivered almonds, almond flour, coconut oil, maple syrup, cinnamon and vanilla in a food processor.
Place in a bowl, and mix in the baking soda.
Form into biscuits, place on the lined tray, and bake in the oven for 20 minutes, or until golden.