This is my recipe, slightly adapted from the original traditional recipe to swap white flour with the almond meal and the refined sugar with the honey. I have also added peanut butter to taste and avoid the butter...
A little note…
For my French readers, Anzac Day is the Australia’s National day of remembrance. It marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War (source: https://www.awm.gov.au ).
150g rolled oats
40g of desicatted coconut
50g of cashew
50g of almonds
60 ml of coconut oil (melted)
45f of raw honey
1 tsp. of cinnamon
1 tsp. of ginger
1 tsp. of baking powder (aluminium free)
60g of peanut butter
2 tbsp. of water
Preheat your oven to 180 degrees C
Place cashew and almonds to the blender bowl. Mix 1 minute on high speed until finely smooth. Then place the cashew and almond meal in a large bowl.
Add the oats, coconut, cinnamon, ginger and baking powder
Then add the “wet” ingredients: coconut oil, honey, peanut butter and water.
Roll the mixture into balls and press them flat to make biscuit round shape.
Line them on a baking tray with baking paper, spacing them about 5 cm apart.
Bake them for 15 minutes of until golden
Remove from the oven and set aside to cool
You can store them in a airtight container for few weeks.