You are here:
  1. Home
  2. Baking - sweet
  3. Cacao Anzacs


1 Cacao Anzacs

2 Baking - sweet recipes
3
  • thumbnail image 1
  • thumbnail image 2
Print to PDF
[X]

Print recipe

Cacao Anzacs

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

26 portion(s)

  • 60 g organic raw cacao beans
  • 2 tablespoons golden flaxseeds (linseeds)
  • 40 g brown basmati rice
  • 90 g Whole rolled oats
  • 110 g Virgin coconut oil
  • 60 g golden syrup
  • 1-2 tablespoons water
  • 1 tsp bicarb soda
  • 60 g Desiccated Coconut
  • 90 g whole oats, extra
  • 150 g rapadura (sucanat) sugar
Add to shopping list
5

Recipe's preparation

  1. Preheat oven to 180 degrees C. Line two baking trays with baking paper.

  2. Place the raw cacao beans, flaxseeds, 90g whole oats and basmati rice in the TM bowl and grind for 1 minute on speed 9. Decant into a bowl and set aside. 

  3. Place coconut oil, golden syrup and water in the TM bowl. Mix at 60°C for 1-2 minutes on speed 2 or until fully melted and combined.

  4. Add bicarb soda and mix for 5 seconds on speed 3 until dissolved.

  5. Return the ground cacao beans, flax, oats and rice to the TM bowl along with the remaining dry ingredients, including the extra whole oats, and mix on Counter-clockwise operation, speed 4 for 10-15 seconds until the mixture is just combined and comes together.

     

  6. Drop tablespoonfuls of the mixture onto the prepared trays and flatten slightly with the back of a spoon, leaving enough room for spreading. Bake for 8-10 minutes. Allow to cool for 5 minutes on a tray, then transfer to a wire rack to cool completely. Keep in an airtight container for up to one week. 

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

These Anzac biscuits have a crunchy exterior and chewy centre. Add a little less water for a thicker, crunchy cookie and more for a chewy one which will spread thinner on cooking. They happen to be vegan, egg-free, wheat-free and higher in dietary fibre than conventional ones. I have used coconut oil in place of butter and added some extra nutrition by using freshly ground oat and brown rice flour instead of white flour. Of course you could use butter if you don't have coconut oil. I have also added flaxseeds to the mix. I have also used rapadura in place of brown sugar for the nutritional benefits. 

For more recipes like this please check out my blog at:  //mixingituphk.blogspot.com/

I am also on Facebook at www.facebook.com/mixingituphk

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Made these today - worked

    Submitted by jodybell on 11. February 2013 - 00:51.

    Made these today - worked really well thank you

    Login or register to post comments

  • These look and sound

    Submitted by The Bush Gourmand on 23. April 2012 - 12:36.

    These look and sound fantastic. Great to see wheat free and dairy free! I'll be trying these today.

    Thanks for the recipe. Your blog has some wonderful recipes.

    www.thermogourmand.com.au

    Login or register to post comments