Anzac Slice
Ingredients
1 C desiccated coconut
1 C rolled oats
1/2 C almond flour
1/2 C gluten free baking flour (or regular if you wish)
120g coconut oil or butter
1 tsp vanilla essence
2 Tbsp maple syrup
1/3 C coconut sugar
1 tsp baking soda
3 Tbsp boiling water
Optional chocolate topping - 1/3 C coconut oil, 1 Tbsp cacao powder (or cocoa powder), 1 Tbsp smooth peanut butter, 2 Tbsp maple syrup.
Directions
Melt the coconut oil or butter in a saucepan on medium heat. Add vanilla essence, coconut sugar and maple syrup, Stir to combine, remove from heat.
Dissolve baking soda in boiling water. Add to saucepan and stir well. Add coconut, oats, almond flour and gluten free flour. Stir to combine.
Grease and line a slice pan, approx 4 cm deep and 20x10cm. Bake at 180C for 15mins, allow to cool completely.
To make the chocolate topping combine all ingredients in a small saucepan. On a medium heat stir until smooth, spread evenly over slice. Chill slice in the fridge until chocolate topping is set. Enjoy with family and a cuppa on ANZAC day. Makes approx 12 pieces.