Hi amazing people. ANZAC day has come and gone, its great to remember those who fought for us. After celebrating this special day in the best possible manner, have you ever wandered what you could do with the leftover ANZAC biscuits? I mean I am all for the milk and dunking expedition, but sometimes its fun to get a little adventurous, even if this case is super simple.
I wanted to come up with something that will utilize not only the cookies but also ingredients that you would have leftover from making them or naturally have in your pantry. So that is a win win.
I tested this recipe a few times and not only do we get that undeniable syrup and coconut combination coming through, but the touch of the crunchy ANZAC biscuit is an extra bit of fun to extend that smile.
So my friends I would love to introduce you to a Strawberry Chia ANZAC Loaf, the ideal solution to what to do with leftover ANZAC biscuits. I think this is ideal for when you have friends coming over for coffee, morning tea or relatives visiting. Not only is it a standard baking effort of wet vs dry, so its honestly that simple. but it looks amazing and is super delicious.
I have gone #GlutenFree flour, but feel free to use regular all purpose if you wish. Watch the video below or hit up the recipe at the bottom!
Strawberry Chia ANZAC Loaf
Prep Time: 10 minutes
Cook Time: 35 minutes
1 Banana Mashed
1 1/2 Cup Strawberries, cut in half and sliced
1/2 Cup Maple/Golden Syrup or Honey
2 Cups Gluten Free Flour
2 tsp Baking Powder
1/4 Cup Coconut Sugar
2 Tbsp Chia Seeds
Pinch of Salt
1/4 Cup Olive Oil
2 ANZAC biscuits crumbled or 1 Cup of my ANZAC Granola
- Preheat oven to 350 F. or 175 C.
- Whisk eggs in a bowl and mix in your bananas and strawberries. Pour in your honey and mix before setting aside
- In a separate bowl combine your flour, baking powder, sugar, chia seeds, salt and coconut. Create a well in the center of the dry mix and pour the wet mix into it.
- Using a spatula fold the ingredients together, before finally adding in the olive oil
- Drizzle a little oil directly into a loaf tin and then apply baking paper so it can stick. Pour the mix in. Give it a gentle tap on a table to release air pockets
- Bake in the centre of then oven for 25-35 minutes or until a knife comes out clean once inserted into the centre
- Remove from tin and cover with Biscuit crumble, coconut and a drizzle of syrup
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