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WELLNESSWEEK
LEAFE: VEGAN ANZAC BISCUIT RECIPE
While this morning's Anzac Service was a little different than we're all used to, we all remain at home today, taking a moment to remember and thank the past and present servicemen of New Zealand.
While bubbles all over the country have chosen to find comfort in baking over these past four weeks, we've reached out to our friends at Leafé, for a recipe all to familiar at this time of year. The much loved Anzac Biscuit.
INGREDIENTS
1 cup oats
1 cup buckwheat flour
1/2 tsp baking soda
1/2 cup shredded coconut
1/4 cup coconut sugar
1/4 cup honey or maple syrup
1/2 cup of coconut oil
METHOD
Preheat oven to 180 degrees
Combine all dry ingredients in a bowl and mix together.
Add in melted coconut oil and honey and/or maple syrup, then mix to form a dough. Roll into balls and place on a lined baking tray. Flatten the balls to a desired thickness. Bake for 15 minutes or until golden (we slightly over baked ours so keep an eye on them).
1 cup oats
1 cup buckwheat flour
1/2 tsp baking soda
1/2 cup shredded coconut
1/4 cup coconut sugar
1/4 cup honey or maple syrup
1/2 cup of coconut oil
METHOD
Preheat oven to 180 degrees
Combine all dry ingredients in a bowl and mix together.
Add in melted coconut oil and honey and/or maple syrup, then mix to form a dough. Roll into balls and place on a lined baking tray. Flatten the balls to a desired thickness. Bake for 15 minutes or until golden (we slightly over baked ours so keep an eye on them).