ANZAC Slice

So today it is ANZAC Day in Australia. A special day celebrated on the 25th April each year and this year marks 100 years since the landing in Gallipoli, Turkey. After attending a dawn service, I thought it would be an event appropriate bake today to make ANZAC slice! A modern twist on the traditional ANZAC biscuit! Here is what I came up with!

ANZAC SLICE

What you’re going to need

2 tablespoons olive spread

2 tablespoons maple syrup

1/2 cup flour

1/4 cup dessicated coconut

1/4 cup rolled oats

1/4 cup brown sugar

1 tablespoon water

1/4 teaspoon baking powder

Method

1. Preheat oven to 180 degrees celcius. Line and grease a square tin

2. Melt olive spread in the microwave. Mix in the maple syrup, water and baking powder.

3. Mix all of the other dry ingredients in a bowl. Add the liquid and mix together until well combined.

4. Spread mixture into the base of the tin (Mine was quite a thin layer but that’s how I like them). Bake for 30 minutes (the top should be soft when you touch it and the edges will be crispy)

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Chocolate and Coconut Granola

Today, my challenge was to create a nutritious yet delicious granola using only ingredients that I had available at home. Granola is quite a genius creation as you can throw whatever you like in the mix and it will most likely still taste fabulous. The granola that I have created is vegan and refined sugar free!

Chocolate and Coconut Granola (makes 2 cups)

What you’re going to need

1 cup rolled oats

3/4 cup puffed rice

1/3 cup desiccated coconut

1/3 cup raw mixed nuts, roughly chopped

2 tablespoons rice malt syrup

1 tablespoon cacao powder

1/2 teaspoon vanilla extract

Method

1. Preheat your oven to 160 degrees

2. In a medium bowl, mix the oats, puffed rice, coconut and nuts.

3. Pour the wet ingredients over the dry ingredients and stir until all the dry mix is evenly coated.

4. Spread the mix evenly over a lined baking tray. Bake in the oven for 30 minutes and mix the tray with a spoon periodically.

6. Store in an airtight container for up to a week!