Healthy ANZAC Biscuits
With just a handful of pantry staple ingredients, pop this Butterscotch Self Saucing Pudding into the oven while you have dinner and it will be ready to serve by the time you are finished.
Ingredients
- ½ cup Natural Almond Meal
- ½ cup Organic Rolled Oats
- 1 cup Desiccated Coconut
- pinch salt
- 1 tsp Baking Powder
- ½ tsp Ground Cinnamon
- 2 tbsp butter (or Coconut Oil for Dairy Free)
- ⅓ cup Maple Syrup
- 1 tbsp Peanut Butter
Instructions
- 1. Preheat oven to 140-150℃ and line a baking tray with paper.
- 2. In a medium sized bowl combine the almond meal, oats, coconut, salt, baking powder and cinnamon.
- 3. Gently heat the butter, peanut butter and maple syrup in a small saucepan until melted and combined.
- 4. Add the wet ingredients to the dry and mix thoroughly.
- 5. Take tablespoons of the mixture and flatten into round circles on the tray.
- 6. Cook for 25-35 minutes, depending on your oven.
- 7. Remove from the oven and leave on the tray for 5 minutes, then transfer to a wire rack to cool.
Adapted from: wendyswaytohealth.com/anzac-biscuits
What I love about this Butterscotch Self Saucing Pudding recipe:
- Incredibly easy to make – no need to use boiling water
- It’s SAUCY – yes we’ve made sure that it is super saucy
- Pantry staples – very budget friendly
- Perfectly light and fluffy, even using gluten-free self-raising flour
- For dairy-free you can use your choice of milk and replace the butter with Nuttelex or coconut oil
- Make it egg free by swapping the egg for a banana
