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Sugarfree Anzac Day Cookie Recipe

Photo: Herald Sun


Aussie, Aussie, Aussie…….OI, OI, OI!

Who doesn’t love an Anzac cookie? It’s just un-Australian not to eat Anzac cookies on Anzac Day (25th April). 

These babies have been created especially for the 50DaysNoSugar Challenge, by food writer (Delicious Magazine, MasterChef Magazine, Donna Hay Magazine, Cordon Bleu trained chef, the amazing Miss Jessica Brook. She has can be found currently writing scrumptious recipes in Donna Hay Magazine and also her food blog: Food By Jessica or on her FB page

‘Anzac’ Macaroons – unrefined sugar free, dairy free, grain free


Makes minimum 15 cookies

4 egg whites 
1/2 teaspoon cream of tartar (or use baking powder 1 tsp)
¼ teaspoon ground cinnamon
1 cup rolled oats
2 tbsp rice malt syrup (plus some for drizzling over cookies)
2 cups shredded coconut
 
Preheat the oven to 180C. 
 
In a bowl whisk the egg whites until foamy Add the cream of tartar and rice malt syrup whisk until the egg whites are stiff.


Fold in the cinnamon, oats and coconut. (If the mixture is runny add more coconut, a tablespoon at a time – is should be runnier than a cookie dough, but spoonable). 


Spoon teaspoonfuls of the batter on baking sheets lined with non-stick baking paper, 2 cm apart. 


Bake for about 20-25 minutes, or until the cookies are lightly browned and set. Drizzle tops with a little rice malt syrup. Leave to cool completely and store in an airtight container for 3-4 days. 
 
These cookies can also be baked and frozen in ziplock bags. 


If you are after more dessert recipes to tantalise those taste buds of yours, our 2nd eBook has handmade chocolate, parfaits and more head to 50DaysNoSugar Recipe eBook 2 




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