Anzac, Strawberries and Burnt Caramel Yoghurt
Photo: Two Raw Sisters
Ingredients
Anzac Biscuits
- 1 cup rolled oats
- 1 cup shredded coconut
- ¾ cup spelt flour
- ½ teaspoon baking soda
- ½ cup coconut oil, melted
- ¼ cup pure maple syrup
- 3 tablespoons coconut sugar
- 2 tablespoons boiling water
Strawberries
- 3 punnets strawberries, roughly sliced
- 2 teaspoons coconut oil, melted
- 1 teaspoon vanilla bean paste or extract
Burnt Caramel Yoghurt
- 2 tablespoons plant-based or dairy yoghurt
- ¼ cup water
- ¼ cup coconut sugar
- 1 teaspoon arrowroot or cornstarch
- ½ teaspoon salt
- 2 cups plant-based
- or dairy yoghurt
To Serve
- fresh mint
Method
Preheat the oven to 180°C (350°F) and line a couple of baking trays with baking paper.
For the biscuits, place the oats, coconut, flour and baking soda in a mixing bowl. Mix to combine. Add the remaining ingredients and mix until you have a rough cookie dough mixture.
Roll the mixture into balls slightly smaller than a golf ball and place on the lined baking tray, allowing room for spreading. Lightly flatten with a fork. Bake for 15–20 minutes, or until golden brown.
For the strawberries, place the strawberries, coconut oil and vanilla in a baking tray and gently toss. Place in the oven with the biscuits for the last 10 minutes cooking time. Set both aside to cool.
For the Burnt Caramel Yoghurt, place the 2 tablespoons yoghurt, water, coconut sugar, arrowroot of cornstarch and salt in a small pot. Heat over medium heat until it comes to the boil then let it boil for 30 seconds. Remove from the heat and stir for 20–40 seconds until you have a thick but still pourable dark caramel. Place in fridge to cool for 20 minutes. Once cool, gently fold half of the caramel through the 2 cups yoghurt.
To assemble, crumble half the cookies into a large serving bowl. Add half the roasted strawberries and dollop with half the remaining Burnt Caramel Yoghurt. Repeat with remaining ingredients so you have 2 layers. Sprinkle with a handful of fresh mint. Serve immediately.
Leftovers will keep in an airtight container in the fridge for up to 3 days.
