Submitted by: Meredith Barnes
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Servings: 12
One for the Aussies and Kiwis. Not quite the real thing but a great sweet treat and the kids love them too.
1 c. date
1 c. old-fashioned oats
1 c. spelt flour
1/2 c. shredded coconut
1/2 c. coconut oil
2 tbsp. honey, raw
1 tbsp. water
1/2 tsp. baking soda
In a food processor mash the mejool dates until you have 1 cup date mush (mash well - about 12 dates depending on size). Add the flour (sift in) and oats and coconut and set aside.
In a small saucepan, melt oil with honey and water (butter makes a slightly more traditional ANZAC Biscuit taste but both work fine or you can combine). When fully melted add baking soda (the mix will foam up).
Add to flour mix and combine well with a wooden spoon.
Roll into small balls and flatten (note these don't really spread like a traditional ANZAC because they're not full of sugar so make them the size you want them when cooked).
Bake on a greased tray in a moderate oven (180c) for about 15 minutes until golden brown.
Allow to cool on a foil covered wire rack.
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