Anzac Biscuits!

In light of Anzac day tomorrow, I thought, what better opportunity to make and eat cookies then this occasion! 

RECIPE: 

Dry ingredients  

• 2 x cup - oats 
• 1 x cup - coconut (flakes, desiccated, chips - what ever floats your boat) 
• 3/4 cup - almonds
• 2 x tsp  - cinnamon
• 3 x tbsp - buckwheat flour 
• 1 x pinch - celtic sea salt 

Wet ingredients

• 3 x tbsp - cacao butter 
• 3 x tbsp - maple syrup 
• 3 x tsp - vanilla essence ( I love vanilla ) 
• 4 x tbsp - water 

METHOD: 

• Preheat oven to 170 degrees celsius and line a baking tray with parchment paper. 
• Add dry ingredients to a food processor or blender and blend until fine - probably the consistency just before flour so the bikkies are nice and chunky. 
• In a pot on the stove on a low heat, melt the cacao butter add the vanilla and maple syrup and stir together until all melted 
• In a bowl, add the dry ingredients with the wet ingredients and mix together - the mixture will be quite dry. Add in 2 tbsp of water and stir together and observe the consistency. add more water if the mixture is still too dry. It should become a little more mixable and sticky. 
• Roll the dough into balls roughly the size of a tbsp and place on the baking tray and then flatten in the centre with either a fork or i just used my finger because - lazy. 
• Place the baking tray into the preheated oven for 15-20 minutes or until golden brown
• Wah-lah bobs your uncle! 
• enjoy 

LEST WE FORGET..... 

Nutritional information 

• Oats are actually a gluten (gliadin) free grain however contain avenin, a protein similar to gluten and can elicit a response in people with celiac disease and oats are typically processed in similar ways to other wheat containing grains and are often gluten contaminated. Oats are high in dietary fibre, namely soluble fibre and have been shown to reduce cholesterol. They also contain the fibre beta-glucans that have an immune stimulatory affect. 
• Buckwheat - is a gluten free seed that has a high vitamin and mineral content such as manganese, magnesium and copper and B complex vitamins. Buckwheat has been known for its blood glucose lowering affects - this may be attributed to its magnesium concentrations due to it being a cofactor in glucose metabolism and insulin release. 
• Almonds - are a great source of dietary fibre, B complex vitamins, minerals such as, calcium, zinc, iron, magnesium and phosphorous, and also a good source of mono & polyunsaturated fatty acids and are also vitamin E. Almonds have been shown to have a positive affect on improving cholesterol profiles by lowing LDL cholesterol (less stable) and increasing HDL cholesterol (more stable). Fermentation in the large intestine has been shown to increase the production of the short chain fatty acid butyrate - an anti-inflammatory food source for the colonocytes (colon cells).