Compared to a store bought Anzac or butternut biscuit, these Anzacs provide more protein and fibre and approximately double the energy. The added banana also makes these biscuits easier to chew.
Makes 22 biscuits
- 150g rolled oats
- 30g shredded coconut
- Pinch of sea salt
- 2 large bananas, mashed
- 80g macadamia nuts, roughly chopped or finely ground
- 125ml maple syrup
- 125ml coconut oil, melted
- ½ vanilla bean, scraped
Preheat the oven to 160C. Grease and line 2 oven trays. Combine the oats, coconut, salt, banana and macadamia nuts in a large bowl.
In a separate bowl, combine the maple syrup, coconut oil and vanilla. Combine the wet and dry ingredients, mix well. Roll (35g) tablespoons of mix into balls, place onto the prepared trays and flatten slightly.
Reduce the oven temperature to 140C and bake for 10-15 minutes or until golden brown, allow to cool and serve.