Wholesome ANZAC Slice with Lemony Macadamia ‘Butter’
ANZAC biscuits and an Aussie icon. The deliciously sweet and buttery biscuits have been a staple in our household for many years. This year I’ve attempted a modified version using a range of readily available ingredients and come up with a wholesome, dairy free, eggs free version of the classic recipe. My version is light and a little crumbly (use those bits for an oozy fruit crumble) and suitable for friends and family members with dairy and egg sensitivities. I’ve suggested to serve the slice with a side of Lemony Macadamia ”Butter’ in place of lemon curd.
1 1/4 C wholemeal flour
1 1/4 C rolled oats
1 C rapadura or coconut sugar
1 C desiccated or shredded coconut
3/4 C coconut oil
2 Tbsp rice malt syrup
1/4 tsp bi-carb soda
2 Tbsp boiling water
1 C macadamia kernels
1/2 lemon, juiced
1 Tbsp icing sugar
- Preheat oven to 160 degrees and line a slice tray with baking paper.
- Combine flour, oats, coconut and sugar in a bowl. Set aside.
- Melt coconut oil and rice malt syrup in a small saucepan over low-medium heat.
- Combine bi-carb soda and boiling water in a small bowl then add to the coconut oil mixture. The mixture will fizz slightly.
- Add the liquid ingredients to the dry ingredients and stir to combine.
- Place mixture into the prepared tray. Press the mixture into the corners and use the bottom of a drinking glass to ensure a flat surface.
- Bake for 20-25 minutes or until lightly golden and firm.
- Allow the ANZAC slice to cool on a wire rack.
- In the meantime, make the Lemony Macadamia Butter by combining the macadamia kernels in a food processor. Blitz on medium-high for 5-8 minutes or until the nuts are crushed and oil starting to release. Continue to process until the mixture reaches a smooth consistency.
- Add the lemon juice and icing sugar and blitz one last time to combine. Serve with ANZAC Slice.