Yesterday, April 25th, was Anzac Day. A day to remember the brave who have fallen, not only during the first major Anzac conflict during the First World War but those who have fought in all military conflicts.
Instead of the traditional Anzac biscuit, which many bake to mark the day, I tried my hand at making a loaf. It uses the traditional ingredients of the biscuit including shredded coconut and oats.
You will need:
- 2 cups of almond meal
- 2 eggs, beaten
- 1 tsp baking powder
- 1/2 cup of melted butter
- 1/3 cup of shredded coconut
- 1/2 cup of rolled oats
- 3 tbs of maple syrup
Preheat your oven to 180 C. Line a small loaf tin with baking paper, or grease with butter and dust with flour. Mix all the ingredients together in a large bowl, pour into loaf tin. Bake the loaf for 25 minutes. Check the loaf early at 20 minutes by sticking a skewer through, if it comes out clean then it is ready. If it isn’t ready check again in 5 mins. When it’s ready tip it out onto a cooling rack. Serve when it has cooled for a little but still warm.
Enjoy with a dollop of yoghurt or a bit of butter… and don’t forget your cup of tea!
The Pink Dumpling 