With Anzac Day on the way, I thought I’d share a Paleo Anzac recipe for those of you who follow a grain free & refined sugar free lifestyle.
These are simple to make and taste great. I made them recently and I have to tell you they didn’t last very long in our household.
They are gluten free, dairy free & Vegan too which makes them even more special.
Now get these in the oven, put the kettle on and enjoy !
Ingredients
1 cup Organic Almond Meal
1.5 cups unsweetened shredded coconut
1/2 cup finely chopped macadamias or walnuts
1/3 cup organic coconut sugar
1/ cup organic coconut nectar or pure maple syrup
1/4 cup organic coconut oil, melted
1 teaspoon gf baking powder
1 teaspoon water
Method
Preheat your oven to 150 degrees celsius and line a baking tray with baking paper.
In a large mixing bowl place the almond meal, coconut, macadamias & coconut sugar and mix together.
In another small bowl, mix together the melted coconut oil & coconut nectar then add in the baking powder and water, stir together until it starts to bubble and turns into a white or caramel colour.
Mix the wet ingredients into the dry mixture and using your hands, combine well until you have a sticky mixture.
Scoop out balls of the mixture and either flatten into a round cookie shape or use a cookie cutter to create a nice smooth round cookie.
The cookies won’t grow much in size (if at all) so make them the size you’d like the finished cookie to be.
Bake in the oven for about 20 minutes or until golden brown. They will be soft when you take them out and will harden as they cool.
Leave them on the tray to cool for about 5 -10 minutes before moving them.
Store them in an airtight container for about 5-7 days !
Rita x
Beska Chella 