These are a twist on the traditional Anzac biscuit, but with far less sugar and added goodies. These have a can of chickpeas in them; adding protein and fibre into an afternoon snack - winning! They are more of a soft, chewy biscuit, which I actually love. Pair these with a cup of tea... delicious.
I gave these to all my babies from about 1 years old. Because they're not a hard biscuit, they are perfect for gums or few teeth. Better still, these are nut free and freeze really well. Perfect for lunchboxes.
Ingredients:
1 can of chickpeas
1 ripe banana
2 cups of oats
1 cup desiccated coconut
150gm butter
3tbsp golden syrup
1 tsp vanilla essence
1 tsp baking soda
Method:
Preheat your oven to 180c
In a food processor, blitz the drained can of chickpeas, coconut, banana and oats until a rough dough forms.
Put the dough into a mixing bowl.
In a small saucepan melt the butter with the golden syrup and vanilla essence. Once melted, remove from heat and stir in the baking soda. Keep stirring until it foams up.
Pour the wet ingredients into the dry and mix well.
Line a baking tray with baking paper and form 1tbsp of the mixture into a ball and slightly squish them down. Give the biscuits a little space as they will spread a little.
Bake for about 15 minutes or until golden.
Leave to cool on the baking tray.
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