How to Make ANZAC Cookie-Inspired Ice Cream Sandwiches

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The Ultimate Weekend Dessert: How to Make ANZAC Cookie-Inspired Ice Cream Sandwiches Complete with Crunchy Oats and Dripping Honey

  • Australian nutritionist Jessica Sepel shared an ANZAC Day recipe
  • Her crunchy oat ice cream sandwiches are a modern twist on the classic cookie
  • “Sumptuous vanilla ice cream fits perfectly between two oat cookies,” she wrote
  • It serves six – ten based on size and is described as a ‘delicious, healthy treat’

A nutritionist has put a healthy spin on the classic ANZAC biscuit with a delicious recipe for crunchy oat ice cream sandwiches.

Leading up to ANZAC Remembrance Day on Sunday, April 25, leading health expert Jessica Sepel shared her crusty oat cookie ice cream sandwiches as an alternative to the traditional rolled oat cookie.

‘We created this delicious recipe where luscious vanilla ice cream fits perfectly between two oat cookies for a healthy treat,’ the Australian JSHealth founder wrote.

Recipe: Jessica Sepel’s Crunchy Oat Cookie Ice-Cream Sandwiches

Makes: 6 large biscuits or 10 small ones

Ingredients

▪️ 1/2 cup of coconut oil

▪️ 1/3 cup of coconut sugar

▪️ 1 cup of oatmeal

▪️ 1/2 cup of almond flour

– 1/2 cup of desiccated coconut

▪️ 1 tsp baking powder

▪️ Pinch of sea salt

▪️ 2 tbsp water

– A splash of honey to serve

– Ice cream of your choice to serve

Method

1. Preheat the oven to 160 ° C. Line a large baking tray with parchment paper.

Melt the coconut oil in a small saucepan over low heat. Once melted, add the coconut sugar and beat. Remove from heat when sugar has dissolved.

3. In a mixing bowl, combine the oats, almond flour, desiccated coconut and baking powder. Add a pinch of sea salt and stir. Pour in the coconut oil and sugar mixture, stir to combine and add 2-3 tablespoons of warm water. Use a spoon or your hands to press the dough together.

4. Using damp hands, shape golf ball-sized amounts of dough into balls and then flatten them on the baking tray to a thickness of ½ cm. The cookies will spread during cooking, so leave a little space between each one; Depending on the size of the baking tray, you may need 2 baking trays.

Bake in the preheated oven for 13-14 minutes.

6. Remove the baking tray from the oven and let the cookies cool until they are firm to the touch.

Once cooled, place a small scoop of ice cream between two cookies and serve.

Ahead of ANZAC Remembrance Day on Sunday, April 25, leading health expert Jessica Sepel shared her crunchy oat biscuit sandwiches as an alternative to the traditional rolled oat biscuit

Ahead of ANZAC Remembrance Day on Sunday, April 25, leading health expert Jessica Sepel shared her crunchy oat biscuit sandwiches as an alternative to the traditional rolled oat biscuit

The cookies contain low GI oats, along with desiccated coconut, and are vegan. Fill with your favorite ice cream (use a dairy-free option if you prefer) and enjoy. ‘

To make the cookies, first preheat the oven to 160 ° C and line a large baking tray with parchment paper. Then melt 1/2 cup of coconut oil in a saucepan over low heat.

When melted, add 1/3 cup coconut sugar and beat; one who solved it, get it off the heat.

Next, combine a cup of oats, 1/2 cup of almond flour, 1/2 cup of desiccated coconut and a teaspoon of baking soda in a mixing bowl and add a pinch of sea salt and stir.

'Be prepared to get messy,' Jessica wrote on Instagram alongside a photo of the creations

‘Be prepared to get messy,’ Jessica wrote on Instagram alongside a photo of the creations

Once combined, pour in the coconut oil and sugar mixture and stir to combine before adding 2-3 tablespoons of warm water.

Then use a spoon or your hands to press the dough together and, with damp hands, make balls of the dough the size of a golf ball.

Flatten each ball on the baking sheet to a thickness of 1/2 cm, leaving a little space between them as they will spread during cooking; you may need two baking trays.

What are the 10 staples Jessica Sepel always has on hand?

Chili flakes

Lemons

Garlic

curry powder

Tahini

Extra virgin olive oil

Dijon mustard

Tamari

Sesame seeds

Sea salt

To finish the creations, bake them in the oven for 13-14 minutes before taking them out and allow to cool until firm to the touch.

Once cooled, place a small scoop of ice cream between two cookies and serve.

“Be prepared to get messy,” Jessica wrote on Instagram.

The recipe makes six large or 10 small and can be found here.

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