Healthy ANZAC Biscuits

This lentil recipe is an eye opener – an incredible creamy coconut Lentil Curry made with just TWO spices!

It’s a streamlined version of Indian Dal, delivering a similar intoxicating curry flavour but a whole lot less complicated. Make this with any type of dried lentils, canned, or even split peas

Don’t let the simplicity of this recipe fool you. This is knock-your-socks-off good, and proof that you can eat amazing food on a budget

Ingredients

  • ½ cup Natural Almond Meal
  • ½ cup Organic Rolled Oats
  • 1 cup Desiccated Coconut
  • pinch salt
  • 1 tsp Baking Powder
  • ½ tsp Ground Cinnamon
  • 2 tbsp butter (or Coconut Oil for Dairy Free)
  • ⅓ cup Maple Syrup
  • 1 tbsp Peanut Butter
Instructions

Instructions

  • 1. Preheat oven to 140-150℃ and line a baking tray with paper.
  • 2. In a medium sized bowl combine the almond meal, oats, coconut, salt, baking powder and cinnamon.
  • 3. Gently heat the butter, peanut butter and maple syrup in a small saucepan until melted and combined.
  • 4. Add the wet ingredients to the dry and mix thoroughly.
  • 5. Take tablespoons of the mixture and flatten into round circles on the tray.
  • 6. Cook for 25-35 minutes, depending on your oven.
  • 7. Remove from the oven and leave on the tray for 5 minutes, then transfer to a wire rack to cool.

Adapted from: wendyswaytohealth.com/anzac-biscuits