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!