By Laura Bakhitiarian
A healthy, wholesome take on an Anzac Day tradition – delicious!
1 1/2 cups of quick oats
1/2 cup desiccated coconut
1/2 cup chopped almonds
2 1/2 tablespoons of coconut oil
3 tablespoons of golden syrup (or another natural sweeter like honey, maple syrup or rice malt)
1 teaspoon vanilla powder (can also use 1 teaspoon vanilla paste)
1 tablespoon of water (add more if you feel the mixture is too dry)
Preheat oven to 160 degrees. Line baking tray with paper.
Place all dry ingredients into food processor and combine.
Melt the coconut oil in a saucepan over a low-medium flame. Add golden syrup and water.
Poor the warm liquid into the dry ingredients and process again using the food processor. But be careful not to over process as you want a few chucks in there!
Spoon into balls and place on pre-lined baking tray. Use the back of a fork to push biscuits together and flatten balls down.
Bake for 20-25 minutes or until golden brown.