Join the Legacy Anzac Biscuit Bake Off with this macadamia and maple Anzac granola
We know that Anzac Day is going to be very different this year and it’s heartbreaking to know we can’t commemorate in our usual fashion. This also means that for charities such as Legacy, it’s the cancellation of their peak fundraising activities. To keep the spirit alive, Legacy has turned to the digital realm with the launch of its inaugural Legacy Anzac Biscuit Bake Off. Joining the virtual bake off is easy – simply register as an individual or team, make your best Anzac biscuits (or Anzac biscuit-inspired delights) and share photos and videos of your creations to inspire donations. Legacy Anzac Biscuit Bake Off is open from now until Sunday May 3, so you better get baking! If you’re in need of a little inspiration, you’re in luck. Legacy Brisbane has worked with a number of its widows, children, staff, volunteers and supporters, gathering their Anzac recipes to create a free downloadable cookbook. We’ve handpicked this macadamia and maple Anzac granola for you to try, courtesy of Brisbane’s Miss Bliss owner and Legacy Brisbane supporter, Jacqui Toumbas.
3 cups oats
1 cup spelt flour
1 ½ cups desiccated coconut
230 g coarsely crushed macadamias
½ cup pure maple syrup
3 tablespoons coconut sugar
1/3 cup water
1 tablespoon olive oil
Preheat oven to 160°C, fan forced. Prepare a baking tray with greaseproof paper.
Combine all of the ingredients in a bowl and combine with your hands. Spread the oat mix on the tray over the greaseproof paper and use your hand to ‘scrunch’ the mix to form clusters.
Cook in the oven for 20–25 minutes. At the halfway mark, take the tray out and carefully stir the mix so it bakes evenly.
Let cool completely before storing in an airtight container.
Serve with fresh fruit and yoghurt.
The Legacy Anzac Biscuit Bake Off is on now until May 3, 2020. You can register to join via Legacy’s GoFundMe page – and don’t forget to share your donation link!
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