Mike van de Elzen: Mike's ANZAC biscuits

Mike's ANZAC biscuits

Cook time: 20 minutes 

Prep time: 5 minutes 

Serves: 12 cookies 

1 1/2 cups rolled oats

1/2 cup shaved coconut

1/2 cup chopped almonds

3 tbsp sunflower oil  

3 tbsp honey

1 tsp vanilla extract

1/4 tsp baking soda

Water if required

Combine oats, coconut and almonds into a mixer  

Add oil, honey, baking soda and vanilla  

Mix well until combined and form into small cookies (smaller cookies are healthier cookies) and place onto a baking sheet lined with baking paper.

Flatten down with enough room around each cookie.

Bake for 20 minutes in a low 150c oven until golden brown.

Cool completely before eating, and enjoy.

Store in an airtight container for as long as it takes to eat them!

LISTEN ABOVE

See omnystudio.com/listener for privacy information.

Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudkin
from News talks'b.

Speaker 2 (00:12):
Mike vander alzena Resident chief, joins us, Now, good morning.

Speaker 3 (00:16):
Good morning, and I think it's it's.

Speaker 2 (00:18):
Perfectly you know what we would expect on a long
anst weekend that we're going to talk about Mike's insect
biscuits today.

Speaker 3 (00:26):
We had farm shopped yesterday and be made this recipe
and they were delicious.

Speaker 2 (00:31):
You do something interesting, though, you remove the refined sugar
and you replace it with honey.

Speaker 3 (00:36):
Refined sugar gone, so these are actually sweetened with honey.
They're also dairy free. There's no butter in there, and
they're also gluten free and there's no flour in there,
so they are slightly different than your norm So pretty
easy recipe. What isn't there, Well, it's rolled oats. It's

(00:57):
a cup. It's a cup and a half of rolled oats,
and I've got half a cup of shaved coconut. Add
that to the rolled oats, and then I've a half
cup of chopped arms. You need to chop the almonds up.
If you've got almond meal, you use almond meal because
that's going to be your bind up. If not, If
you've just got almonds, just chop them up really finely,
and then three tablespoons are sunflower oil, three tablespoons of honey,

(01:23):
teaspoon of vanilla extract or vanilla essence, and then caught
of a teaspoon of baking soda. So that's going to
give you a lift. You could also drop in just
a touch of salt if you want. They'll bring out
all that savory tones of that honey mix, all that
really well. Form up little bulls and then press them down.
They go into an oven. It's a low oven one
hundred and fifty degrees for twenty minutes, and you want

(01:44):
them to basically turn gold and brown. And then once
pull them out of the oven, just resist the temptation
to eat them because they will still be very soft.
Let them cool down and then they will go crunchy.
I love it, I love it.

Speaker 2 (01:56):
I love an insect biscuit easier. That is an excellent recipe,
very manageable, very quickly. I want to talk to you
though about the mural I arn't trail that's taking place
next weekend, second and third of May.

Speaker 3 (02:08):
Isn't it great isn't it. It's great and it's it's
a great thing for the Middleway area because there's some
amazing artists and also some amazing houses out where we
live out here in Middleway, So second and third both
Saturday and Sunday, there's a huge trail you can go
to art at MIDDROWAI dot co, dot and z that

(02:30):
gives you your map. There's close on nineteen twenty places
that you can go to. And for instance, like for us,
good from scratch. I think we've got about nine artists
alone just at our place. And we've got some amazing
like we've got Jeff if you know Jeff Thompson. Yeah,
so irons.

Speaker 2 (02:49):
Yeah, so they're exhibiting their work.

Speaker 3 (02:51):
Are they at the school and in and around the
school so you can walk around the school, you can
come and have some lunch, and then you can also
go to nineteen other locations in Middleway where you go
to the houses and there's some amazing places to go
to and pretty incredible artists, bit.

Speaker 2 (03:06):
Of house, pawn and art and and you get and
there are other places places such as yours and other
places serving food as well. Is that right?

Speaker 3 (03:15):
Absolutely? So we've got us we've got good from scratch.
You've got Mirrrouwai Lodge and Deli they're doing food. You've
got Mirrauai golf course of course, and then you also
have Cooler which is just up the roof from us.
They're serving food as well. So there's heaps of food,
heaps going on and the weather apparently is good.

Speaker 2 (03:30):
Oats have gluten in them, according to a texter.

Speaker 3 (03:32):
Ah, yeah, I have come across this in the past.
Probably very fine trace amounts of gluten in there. So yes,
I'll take that back. Semi gluten free.

Speaker 2 (03:43):
Yah, semi gluten free. And and mars is saying, no,
Francisca and Zac biscuits are way better.

Speaker 3 (03:49):
Slightly soft, you could go there, a little bit chewy
in the center.

Speaker 2 (03:54):
Yeah, but look you've given us all something to try.
Who you know, we don't need an excuse to make
a biscuit. So but thank you so much.

Speaker 3 (04:01):
Mike.

Speaker 1 (04:02):
For more from the Sunday session with Francesca Rudkin, listen
Live and You Talks. It'd be from nine am Sunday,
or follow the podcast on iHeartRadio.