Soft Anzac Biscuit Slice
This recipe is an evolution of an ANZAC biscuit recipe. Adapted for my toddler, this recipe features the wholesome components of this iconic biscuit, without the less desirable ones. The traditional brown sugar and golden syrup have been replaced with soaked dates, chia seeds and a little maple syrup... Chock-full of fibre, you could smugly scoff these for breakfast 🙂
As the name suggests, this slice is soft in texture, neither biscuit, nor cake.... somewhere in between. If you are looking for a crunchy granola slice (hard to do without sugar, though I am up for a challenge), this is not the recipe for you 🙁
You will see that I have used both gluten free flour and wheat free oats. I call this recipe "wheat free" (though some people on "gluten free diets" still eat oats... anyway...). You could always replace the oats with quinoa flakes if required.
If you wish to make this recipe dairy free, use tahini instead of butter... I do this with my regular Anzac biscuits with great success... it is delicious (particularly with the addition of dark chocolate...mmm)!
Happy Baking!
Into a large jug, add dates and boiled water. Allow to soak while you prepare the remaining ingredients.
Preheat oven to 180 degrees C. Grease and line with baking paper a lamington tin or 2 x 20cm cake tine.
In a large bowl, combine flour, oats, coconut and bicarb soda.
Into the jug with the soaked dates, add the melted butter, chia seeds, maple syrup and extra water. Blend using a stick blender until homogenous.
Add the wet ingredients into the bowl with the dry ingredients. Mix well to combine.
Press mixture evenly into prepared baking tin. Sprinkle with seeds, pressing them into the mixture.
Bake for approximately 20 - 25 mins until an inserted skewer comes out without goo: ) Very Technical!
Ingredients
Directions
Into a large jug, add dates and boiled water. Allow to soak while you prepare the remaining ingredients.
Preheat oven to 180 degrees C. Grease and line with baking paper a lamington tin or 2 x 20cm cake tine.
In a large bowl, combine flour, oats, coconut and bicarb soda.
Into the jug with the soaked dates, add the melted butter, chia seeds, maple syrup and extra water. Blend using a stick blender until homogenous.
Add the wet ingredients into the bowl with the dry ingredients. Mix well to combine.
Press mixture evenly into prepared baking tin. Sprinkle with seeds, pressing them into the mixture.
Bake for approximately 20 - 25 mins until an inserted skewer comes out without goo: ) Very Technical!
