Anzac Biscuits (Gluten, Grain, Dairy, Egg & Refined Sugar Free)

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I’ve made a Hungry Cub version of Anzac biscuits before (which you can find here – plus also read my thoughts on the significance of Anzac day).

But this year I wanted something even simpler, something that was completely grain-free, and something that you could also eat unbaked if the desire overtook you 🙂

So without further ado, I give you my new version Anzac Biscuits

May you all have a safe long weekend, and always remember those sacrifices once made for us xx

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Anzac Biscuits (makes approx 16 small biscuits)

1/2 cup dried dates (soaked in hot water for 3+ hours then drained)
3 tbsp cashew butter
1/2 cup slivered almonds
1 cup desiccated coconut
pinch salt

Preheat oven to 180’C/350’F on bake. Line an oven tray with baking paper.

Place all of the ingredients in your food processor together. Pulse/blend on low until it comes together in a large ball (it will be fairly sticky but firm mixture – think play dough). Take spoonfuls of the mixture and roll into truffle-sized balls. Place these on a baking tray and flatten slightly with the palm of your hand.

Bake in the oven for 10 mins or until beginning to turn golden brown. Set aside to cool. Store in a sealable container. Best if eaten in the next 5 days.

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