Anzac Biscuits go healthy.

A new different version of the traditional Anzac biscuits …for those that love coconuts and amonds such as my good self it’s a winner !

You need for about 16 biscuits or 26 models:
1 cup ground almonds whizzed in the whizzer
1 cup rolled oats
1 cup coconut shredded
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup coconut oil or olive oil
2 tablespoons apple juice concentrate
1/2 teaspoon bicarb soda
1 tablespoon water

• Preheat the oven to 180ºC.
• Line a baking sheet with baking paper
• Whizz up your almonds so they are pretty ground and fine as breadcrumbs. A little chunk is fine.
• In a mixing bowl throw your almonds, coconut, brown sugar, cinnamon and the oats. Stir well.
• Fling the coconut oil and the apple juice concentrate into a small saucepan and stir over a low heat.
• Combine the bicarb and water, then add to the oil mix – it will froth up like a science experiment.
• Add the frothy mix to your dry mix and combine it well. Add a little water if it’s too crumbly.
• With wet hands, shape small balls of the dough and press together firmly.
• Whack them onto the baking sheet.
• Bake for 15-20 minutes, checking on them so they don’t go black and crispy.
• Cool down on a wire rack and then eat.