We’ve updated this recipe and made it even better! Check it out here!
In Australia and New Zealand it is ANZAC day tomorrow. This day marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War. ANZAC Day is a time when we reflect on the many different meanings of war and the people who have served our country.
So this post is dedicated to all of those brave men and women involved in war, past and present. Lest we forget.
Always merrymaking,
e + c
P.s of course we have a recipe for you! Paleo anzac cookies!
This time two years ago we would have enjoyed a sugary, gooey and oat filled biscuit. Well, we all know that’s out the window! So here’s our take on the traditional! Our paleo anzac cookies!
- 1/2 cup of almond meal
- 1/2 a cup of coconut flour
- 1 cup of shredded coconut
- 1/2 cup of chopped almonds
- 1/2 cup of seeds (we used sunflower kernels and pumpkin seeds)
- 1/2 a cup of raw honey
- 1/4 cup of coconut oil
- 2 tbs. of your favourite nut butter (we used almond)
- 1/2 tsp. of baking soda
- 1 tbs. water
- pinch of salt
- Preheat your oven to 180 degrees celsius.
- In a bowl, combine the almond meal, coconut flour, coconut, almonds, seeds and salt.
- Melt the honey, coconut oil and nut butter together (use a microwave or medium saucepan).
- Once the ingredients are melted together, add the baking soda and water.
- Keep stirring, you will notice the liquid expands a little.
- Add the liquid mixture to the dry ingredients and mix well (you might need to use your hands!)
- The mixture will be thick and a little crumbly.
- Roll teaspoonfuls of mixture into balls and place on a lined baking tray.
- Press the biscuits down a little with the back of a fork.
- Place into the oven for 10 minutes (keep an eye on them as they cook VERY fast).
- Allow to cool for 10 minutes on the baking tray before eating them all up!
- We've got a new Anzac cookie recipe! Check out the link below!
We’ve updated this recipe and made it even better! Check it out here!