This Anzac Day O|M is serving up these rosemary infused ANZAC Biscuits with a warm cup of Mind Tea.
To those who were loved and lost, we remember you…
• 175 g organic rolled oats
• 40 g organic desiccated coconut
• 60 g almond meal
• 2 ½ tbspn organic coconut oil
• 2 tbspn organic rice malt syrup
• 1 tspn vanilla extract
• 2 ½ tbspn organic butter
• 2 tbspn water
• 2 large sprigs of organic rosemary
Combine oats, coconut and almonds into a food processor
Melt the coconut oil & butter on the stove
Add rice malt syrup, vanilla extract, coconut oil & butter to dry ingredients
Turn on the food processor and mix well for about 15 – 30 seconds or until combined
Add the water and repeat
Form into 18 small cookies and place onto a baking sheet lined with baking paper.
Flatten down with enough room around each cookie.
Bake for 20 – 30 minutes in a low 160 C, or until golden brown
Cool completely before eating and enjoy.