This morning I was searching for a healthy alternative the Anzac cookies. Being ANZAC Day in Australia today, I thought I would treat my family to come cookies- however, my goal was to cook the healthy kind. An article on www.thehealthychef.com caught my eye as she provided so many recipes with all the different ways you can make healthy Anzac biscuits. Not only were the recipes healthy, but they seemed to easy and simple. I love it when I find a new recipe and the ingredients are everyday items that I have in my pantry. It means I can bake them without having to run to the store to pick up ingredients or materials. WINNING!
(Photo credit: http://www.thehealthychef.com)
Although many recipes and optional additions to the cookies were provided, this is the recipe that caught my eye and that I will be trying today for my family.
– 1 1/2 cups (175 g / 6 oz) organic rolled oats
– 1/2 cup (40 g / 1 1/2 oz) organic desiccated or flaked coconut
– 1/2 cup (60 g / 2 1/4 oz) flaked or chopped almonds
– 2 1/2 tablespoons cold pressed coconut or olive oil
– 2 tablespoons honey or your alternative such as organic maple syrup
– 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
– 1 tablespoon water
1. Combine oats, coconut and almonds into a food processor
2. Add the oil, honey and vanilla.
3. Turn on the food processor and mix well for 15 – 30 seconds or until combined.
4. Add the water and process again. The addition of water will help the cookie mixture stick together.
5. Form into 20 small cookies and place onto a baking sheet lined with baking paper.
6. Flatten down with enough room around each cookie.
7. Bake for 20 -30 minutes in a low 150 C (300 F) oven. or until golden brown.
8. Cool completely before eating.
* Makes 20 delicious Anzac cookies
* Store in an airtight container for 5 days.
Nutrition per serve:
Protein: 1.7 g
Total fat: 5.7 g
Saturated: 1.7 g
Carbs: 8.1 g
Sugars: 2.7 g
Fibre: 1.2 g