ANZAC Cookies - Healthy ones of course!

ANZAC day is coming up fast so its time to start thinking about getting your ingredients together for your ANZAC cookies.

These cookies are a hit in my house, really easy to make and totally delicious!

You will need:

  • 1 cup almond meal
  • 1 cup rolled oats
  • 1 cup desiccated coconut
  • ½ cup coconut sugar
  • ¼ cup coconut oil
  • 2 tablespoons raw honey
  • ½ teaspoon bicarb soda
  • 1 tablespoon water

Method:

  1. Combine almond meal, coconut, sugar and oats in a bowl.
  2. In a small saucepan slowly heat and stir the oil and honey until melted.
  3. Mix the bicarb soda and water in a small bowl, remove saucepan from heat and add the bicarb mixture to the saucepan. The mix will froth.
  4. Pour the liquid into the bowl of dry ingredients and combine well.
  5. I rolled mine into 20 cookies but could’ve made 2-3 more if my partner hadn’t been hovering around eating the raw mix!
  6. Place on a cookie tray or baking tray lined with baking paper. Bake on 150 degrees C for 13-15 minutes or until golden.
  7. Allow to cool
ANZAC cookies on tray

 

About the ingredients:

I've used Almond meal instead of flour to make these cookies a great wheat free option (please note they are not gluten-free due to the oats). It also makes them a fairly good protein snack - Yay!

Coconut oil is used instead of butter as it is high in medium chain fatty acids and will not raise blood cholesterol. In fact, it is good for heart health.

Coconut sugar has twice the iron, four times the magnesium and over ten times the zinc of brown sugar. It’s a great low GI alternative to cane sugar.

Honey is used instead of golden syrup. Golden syrup is made in the process of refining sugar cane juice into sugar, or by treatment of a sugar solution with acid. Honey is made by bees so is naturally a better choice and is full of antioxidants. I've used raw honey as its even more antibacterial and healthful!

These cookies are such a great Low GI, healthy oil, protein-full snack and they are very difficult to stop eating! Enjoy them on ANZAC day or any time of year!

Vegetarian Nepalese Curry

love this curry. It’s very easy to prepare and I use it as my mid-week fall back if I need something quick to make after work.

I serve it with brown rice which combined with the chickpeas provides all of the amino acids to make a complete protein so this is the ideal vegetarian meal.

Ingredients:
• 2 Tbsp olive oil
• 1 Brown onion, diced
• 2 cloves garlic, crushed
• 1.5 teaspoons fresh ginger, grated
• 1.5 teaspoons cumin
• 2 teaspoon turmeric
• 2 teaspoons curry powder

• 2 cloves garlic, crushed
• 1.5 teaspoons fresh ginger, grated
• 1.5 teaspoons cumin
• 2 teaspoon turmeric
• 2 teaspoons curry powder
 

Method:
1. Heat oil in large pan and sauté onion, garlic and ginger until soft. Add spices and sauté.
2. Add cauliflower to pan and combine. Then add tomatoes and bring to the boil, reduce to a simmer until the cauliflower is tender.
3. Add the peas, chickpeas and coconut milk. Simmer to thicken.
4. Serve on brown rice and squeeze ¼ fresh lime juice over the top.