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Anzac Caramel SliceSlice Recipe

Ingredients
1 cup self raising flour, sifted
½ cup Alison’s Pantry shredded coconut
½ cup brown sugar
140 grams butter, melted

I cup Alison’s Pantry shredded coconut
I cup Alison’s Pantry wholegrain oats
80 grams butter, melted
1/3 cup golden syrup
½ cup Alison’s Pantry Natural Almonds, roughly chopped

1 x 380 gram can Highlanders ‘Caramel’

Method

  1. Preheat oven 180C, line a sponge roll tin (20cmx30cm) with baking paper
  2. Combine all the first set of ingredients, stir until the mixture resembles coarse breadcrumbs
  3. Press mixture into the prepared tin and bake for 20-25 minutes until golden
  4. Allow to cool for 10 minutes
  5. Place all the second set of ingredients in a bowl, mix to combine
  6. Spread the caramel over the cooled base and then spoon over the oaty topping
  7. Return to the oven and bake for a further 20-25 minutes or until the topping is golden, allow to cool completely before cutting into squares

 

Download the PDF version here: Alison’s Pantry Anzac Caramel Slice

 

 

 

 

 

Anzac Biscuits Paleo Friendly

Ingredients
1 cup Alison’s Pantry Ground Almonds
1 cup Alison’s Pantry Natural Almonds (chopped)
1 cup Alison’s Pantry Shredded Coconut
pinch of sea salt
¼ cup honey
¼ cup coconut oil
½ teaspoon baking soda
½ tsp vanilla extract
½ tablespoon hot water

Method

  1. Preheat oven 150C
  2. Combine all dry ingredients
  3. Combine honey and oil in a small pot and heat gently
  4. Mix the baking soda and water then add to the warmed honey and oil stir until it starts to froth
  5. Pour into the dry ingredients and add the vanilla extract
  6. Mix until well combined
  7. Drop mixture in heaped teaspoon lots onto a baking tray lined with baking paper
  8. Bake for 15minutes until golden
  9. Remove from oven and let cool on the baking tray

 

Download the PDF version here:  Alison’s Pantry Anzac Biscuits Paleo Friendly

 

 

 

Chocolate and Cranberry BiscuitsChocolate - Recipe

Ingredients
1 cup Flour
1 cup Alison’s Pantry wholegrain oats
I cup Alison’s Pantry shredded coconut
¾ cup coconut sugar
¾ cup Alison’s Pantry sliced or whole cranberries
½ cup Alison’s Pantry pumpkin seeds
¼ cup Alison’s Pantry sunflower seeds
½ cup dark chocolate drops
125 grams butter
½ cup maple syrup
1 teaspoon baking soda
2 tablespoons boiling water

Method

  1. Preheat oven 175C
  2. Combine all dry ingredients
  3. Melt butter and maple syrup together in a small pot and let cool
  4. Dissolve baking soda in water and add to the butter and syrup (it will foam up)
  5. Pour the butter mixture into the dry ingredients and mix well
  6. Drop mixture in dessert spoon lots onto a lined baking tray, flatten slightly and allow room for the biscuits to spread
  7. Bake for 12-15minutes until golden
  8. Remove from oven and transfer to a cooling rack after a couple of minutes

 

Download the PDF version here: Alison’s Pantry Chocolate and Cranberry Biscuits

 

 

 

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