Friday, 25 April 2014

Cookies and Cream - healthy style

They went with songs to the battle, they were young.
Straight of limb, true of eye, steady and aglow.

They were staunch to the end against odds uncounted,
They fell with their faces to the foe.


They shall grow not old, as we that are left grow old:
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning,
We will remember them.

They mingle not with their laughing comrades again;
They sit no more at familiar tables of home;
They have no lot in our labour of the day-time;
They sleep beyond England's foam.
Lest we forget


The boys visit their Great Grandfathers memorial - Anzac Day 2014

Cookies and cream. When I was younger I used to love dipping my cookies in full cream milk. You know the days when the milkman would leave milk on your front doorstep and that cream on top of the glass bottle! Yum….. 

Oh how those days have changed. 

Now it's these beauties gluten free and no added sugar biscuits with almond milk. I just had to reminisce after making a huge batch for the kids lunches this week.

LSAnzac biscuits

LSAnzac biscuits


Ingredients
3 cups rolled oats
1 cup desiccated coconut
1 cup LSA mix (linseed, sunflower, almond meal)
5tbs macadamia oil
4 tbs honey (or maple syrup, agave etc...)
2tsp vanilla extract
1ts chia seeds
2tbs water

Method
Place all the dry ingredients in a blender




Whizz in your blender until combined



Add the oil, honey and vanilla. Gradually add the water which will combine the mixture.




Roll and flatten your cookies. Bake until golden brown in a 150-170C oven. Depending on the size of the balls you roll and flatten, this mixture makes approx. 35 cookies.

Real ingredients


What are some traditional meals you've grown up with and now have put a healthy spin on it?

Happy Sunday!
XxDani