I originally tried a piece of Anzac Slice from the Paleo Cafe and decided that instead of making a gluten free version of the Healthy Anzac Biscuits I shared a few years ago, I would make an Anzac Slice instead.
The key differences between my Anzac Biscuits and this Anzac Slice, is that I have swapped the spelt flour for almond meal and the rolled oats for flaked almonds. It is as simple as that! The result is a seriously tasty, chewy & super simple to make slice. Having said that, you can still make Anzac biscuits using this recipe, but you won't need to bake them for as long as you need to for the slice. I would recommend only cooking for approximately 15 minutes.
Makes 20 pieces
- 1/4 cup coconut oil
- 1/4 cup pure maple syrup
- 1 cup almond meal
- 1 cup flaked almonds
- 1 cup organic shredded coconut
- 1/2 cup coconut sugar
- 2 tablespoons water
- 1/2 teaspoon bi-carb soda
Preheat oven to 175 degrees Celsius. Line square baking pan with baking paper
Melt the coconut oil and maple syrup in a saucepan over a low heat. Remove from the heat, whisk well to combine. Mix the bi-carb soda and water in a small bowl, then add to the coconut oil & syrup mixture, stirring thoroughly
Mix together the almond meal, flaked almonds, shredded coconut and coconut sugar in a bowl. Next pour in the liquid mixture and mix thoroughly. Then, spoon the mixture into the baking pan and smooth over with the back of the spoon.
Bake for 25-30 minutes, or until golden. Allow to cool completely before cutting into squares to serve. Store in an air-tight container.