While traditionally made with oats, white flour, white sugar, butter and golden syrup, we’ve given Anzac biscuits a healthy twist – keeping the fibre-rich oats and substituting heart-healthy fats such as almonds and extra virgin olive oil for extra goodness, extra crunch and some nutty flavour.
Top with a creamy ricotta filling for some added protein and you’ve got a sustaining snack that’s sure to satisfy.
- 1.5 cup of oats
- 1 cup of whole almonds, crushed
- 1 cup of shredded coconut
- 1/3 cup of extra virgin olive oil (can use melted coconut oil or macadamia)
- 1/3 cup of maple syrup/honey or desired sweetener
- 1 tsp of vanilla extract
- 1 tsp of baking powder
- 4 tbsp of water
Spiced Ricotta Filling:
- 150g ricotta
- 1 tsp cinnamon
- 1 tsp honey
- Preheat oven to 150 degrees C.
- Line baking tray with baking paper.
- Combine oats, almonds, shredded coconut and baking powder in a bowl and mix well.
- Add the oil (if using coconut oil, make sure it is completely liquid form by melting over stove), vanilla extract, sweetener and 2 tbsp of water, combine well. Add the rest of the water if mixture is too dry and won’t stick together.
- Spoon mixture into round balls and flatten on baking tray (about 1cm thick).
- Bake for approx. 20-25 minutes, or until they are golden brown (watch them carefully so they don’t burn).
- Meanwhile, make spiced ricotta by mixing all ingredients in a small serving dish.
- Once biscuits are cooked, remove from oven and allow to cool.
- Prepare spiced ricotta filling and serve each biscuit with a dollop, or sandwiched between two biscuits.
Biscuits can be stored in an airtight container for up to 5 days.