Anzac Biscuits

Added protein, monounsaturated fats and dark maple syrup to add nutrients and complexity.

Breakfast bars seem to be a thing, butter is expensive, coconut oil is full of saturated fats, and I’ve been craving old-fashioned muffins made with bran. So I’ve mixed these concepts together, keeping the Anzac biscuit at its heart, because that is where it all began.

Ingredients:

2 cups of rolled oats

½ cup of dessicated coconut

½ cup of LSA and ground Hemp seed - proportions of 1 or both are fine

1 tsp of soda, mixed prior with 3 tsp of hot, hot water

1 cup of bran flakes

¼ cup of golden syrup

¼ cup of dark maple syrup or treacle - ideally it is a dark syrup for flavour and health

1/3 cup of brown sugar

125ml of The Avo Keeper virgin-pressed avocado oil

On a low heat, mix and melt - brown sugar, oil and golden syrup

Mix dry ingredients, lastly add soda (pre-mixed with water) and then slightly cooled melted ingredients. Mix well and form into balls on baking paper. Bake in a fan bake at 180 degrees for 15 -18 mins. Enjoy for breakfast or with a cup of tea.

Why would these be better for you than straight Anzac biscuits?

The oleic fatty acid in avocado oil, i.e., monounsaturated fats, is better for your heart health. In addition this recipe has significantly higher fibre content [more gut-friendly, which is better for blood sugar control and fullness], Dark syrups (maple, treacle) have trace minerals (iron, manganese), this also has more diverse ingredients than most, adding to more micro-nutrients. The net effect:

• Likely lower glycaemic impact

• More stable energy vs quick spike/crash

• The difference is nutritionally modest

• Sugar load is still relatively high