Today I’m announcing an exciting new collaboration with Dorset Cereals, a British brand with a lovely range of muesli, porridge, granola and bircher products made with real ingredients of the highest quality, no fake flavourings. They invited me to create a recipe with one of their cereals, so here it is: Granola Anzac Cookies with spelt flour, coconut oil and raisins.
Dorset Cereals have teamed up with Sawdays, the experts in finding the most beautiful, independent places to stay in Britain for the first Dorset Cereals B&B awards. Each month, 12 shortlisted B&Bs will be posted on the Dorset website where fans can vote to nominate their favourite. The B&B with the most votes each months wins and will be put forward for a chance to win a grand prize at the end of the year.
I was invited to review one the bed & breakfast in England that had been shortlisted in the Sawdays awards. I chose to stay at the Control Tower B&B in Walsingham, North Norfolk, which was absolutely gorgeous! You can read more about my weekend getaway in Norfolk, England on my blog.
Granola Anzac Cookies with spelt flour, coconut oil and raisins
Going back to my recipe, here’s what you need to know about these delicious Anzac Cookies made with Dorset Cereals Simply Nut Granola.
This granola is made with gently baked oats, almonds, hazelnuts, cashews, and golden syrup. It’s high in fibre, delicious and suitable for a vegan diet. If you want to make your own granola at home, it is easy to do with these recipes: nuts, seeds and coconut oil granola; honey granola; and spiced almond granola.
I love granola and I want to find ways to eat it during the day, not just for breakfast. One of the things I can’t do without every day are biscuits – I always eat one or two with coffee – so I thought: why not turn this lovely granola into biscuits?
I adapted the recipe from one I found in Anna Jones’ first cookbook A Modern Way To Eat. I received this book as a gift and shamefully never really looked at it, until recently I realised it was full of beautiful recipes that are perfect for my and my husband’s (mostly) vegetarian lifestyle!
The original recipe is called Flapjack Anzac Cookies. Now I love Anzac Cookies (basically chewy shortbread biscuits with oats) so I decided to give the classic recipe a twist by adding my favourite granola.
I replaced the plain oats of Anna’s recipe with granola and tweaked the measurements a bit. It worked out really well and my husband declared this recipe a winner! I love the crunchy texture coming from the oat and rye flakes and nuts; and I am happy to have found a brilliant recipe that is wheat-free and dairy-free, as I often need to bake without butter and flour for friends.
- 125g white spelt flour
- 80g Dorset Cereals Simply Nut Granola
- 50g desiccated coconut
- 50g raisins
- 50g light brown sugar
- 1/4 tsp bicarbonate of soda
- 100g coconut oil
- 3 tbsp maple syrup
Preheat the oven to 180°C and line two baking trays with parchment paper.
Mix all the dry ingredients in a large bowl: flour, granola, coconut, sugar, raisins and bicarbonate of soda. Note: I soaked the raisins in water first to soften them, then drained the water out.
Melt the coconut oil in a small pan and let it cool down a little, then add the maple syrup. Pour the oil into the bowl of dry ingredients slowly, pouring half of it at first, stirring with a wooden spoon, adding a bit more or all if you think it’s necessary. You want the dough to be a bit crumbly, but sticky and not too wet.
Using a tablespoon and your hands, form the dough into balls. Place them into the baking trays, leaving space in between for them to spread.
Bake the cookies for 12 minutes, or until lightly golden. Allow to cool down before transferring them to a wire rack. Store in an airtight container.
Disclaimer: this post was written in collaboration with Dorset Cereals. All opinions are my own.