The humble Anzac biscuit is traditionally made with rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. A delicious combination, but not really the best for your health.
This recipe offers a healthier spin on this much-loved treat. Almonds are full of protein and are good for your heart, macadamia oil contains heart-healthy mono-unsaturated fats, quinoa flakes are a complete protein – containing all nine essential amino acids and coconut contains dietary fiber, manganese, copper and selenium.
Ingredients

100g almond meal
100g flaked almonds
75g organic desiccated coconut
75g quinoa flakes
80g honey
50g macadamia oil or coconut oil
1/2 teaspoon bicarb soda
10g water
Method

Pre-heat oven to 120 degrees.
*Do this if you need to make almond meal* Weigh 105g of raw almonds into Thermie bowl, mill 10sec/speed7. Set aside.
Weigh honey (80g) and oil (50g) into bowl. Heat 1min/80deg/sp2.
Add bicarb soda (1/2 teaspoon) and water (10g). Mix for 30sec/sp2.
Weigh in coconut (75g), quinoa flakes (75g), flaked almonds (100g), along with reserved almond meal. Mix 30sec/reverse/sp3.
If need be, add a little more water to combine.
Using a teaspoon, spoon dough onto a baking tray. Flatten with a fork slightly to create a disc shape. You should yield 20 cookies.
Bake for 30 minutes or until golden.

Variation: you could omit the quinoa flakes and replace with more desiccated coconut.
ENJOY!

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