Tuesday, April 26, 2011
In commemoration of our fallen diggers, a raw version of the traditional Anzac biscuit, packed with nutrition and so easy to make
1 cup organic raw oats
1 teaspoon organic ground cinnamon
1/2 cup firmly packed organic pitted Medjool dates
1/2 cup organic sultanas
Favorite topping such as chopped, nuts, coconut (optional).
Combine the oats and cinnamon in the food processor and process into small pieces. Add the dates and process to mix well. Add the sultanas and your favorite topping and pulse to mix.
Press about 3 tablespoons of the dough into cookie cutters on a plate lined with baking paper, or roll the dough into ball and flatten.
You can add a tiny bit of molasses for some anzac flavour