My twist on the humble Anzac Biscuit – Anzac Caramel Slice
=Anzac Caramel Slice=
In the spirit of Anzac Day, I have reconstructed the humble Anzac Biscuit – here is my Anzac Caramel Slice. It is a bit sweet to what I am now used to so feel free to adjust the sweetness to your liking. Let me know what you think …
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You will need…
For the Base
1 cup Besan flour
¼ cup Tapioca flour
2 teaspoons baking powder
1/2 cup coconut, desiccated
1/4 cup coconut sugar
140g coconut oil (dairy free margarine), melted
For the Caramel Layer
5 Medjjol dates, seeds removed and cut into pieces
1 teaspoon chia seeds
1/4 teaspoon Himalayan salt, to taste
1 tin Sweetened Condensed Coconut Milk (avail at health food stores and some supermarkets)
For the Crumble topping
1 cup coconut flakes (could use shredded)
1 cup quinoa flakes (or gluten free rolled oats)
1/4 cup raw honey (could use rice malt syrup or maple syrup)
80 g coconut oil (or dairy free margarine )
What to do…
Base: Preheat oven to 180C. Place all ingredients for the base into a bowl and mix until combined.
Press mixture into a lined slice tin (20 x 30cm)with the back of a spoon. Cook for 15 minutes. Remove and allow to cool for 10 minutes.
Caramel Layer : Blitz chia seeds until a powder. Add dates and blend until chunky. Add salt and pour in the Sweetened Condensed Coconut milk and continue blending until mixture is smooth. Pour caramel mixture onto the base of the slice.
Return to oven and cook for a further 10 minutes.
Crumble topping: Add all dry ingredients for the topping into a bowl. Melt coconut oil and honey together, pour into bowl. Stir until combined and spoon over the caramel. Bake for another 15- 20 minutes or until golden. Allow to cool completely until cutting into pieces.
Enjoy!
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This is SO yum!! A huge hit with the family. Thanks for sharing