This ANZAC slice is made with the same basic ingredients of oats, coconut and (wholemeal) flour, but layered with wonderfully crisp new season Pink Lady™ apples. Moist in the middle, crusty on the edge, the slice dairy-free too and made in one bowl, so if you are still looking to make something for afternoon tea, this would be a perfect treat!
This morning, we’ve decided to celebrate ANZAC Day and remember those brave Australian and New Zealand soldiers fallen in battle, with an ANZAC cookie inspired mix and bake slice.
Serve the slice warm with ice cream or double cream – it may sound a little overindulgent given the history of the biscuit itself and the nature of the morning’s proceedings, but think of it as a celebration of the freedoms that have been afforded to us by those who have fallen before. Lest we forget.
Mix and bake coconut, oat and apple slice // for ANZAC Day
For the slice:
- 1 cup wholemeal flour
- 3 tsp baking powder
- 1/2 cup rolled oats
- 1/2 cup shredded coconut flakes
- 1 cup unrefined sugar
- 2 eggs
- 1/2 cup milk
- 125 g olive or macadamia oil (yes grams!), plus extra for greasing
- 2 Pink Lady™ apples, 1 of them peeled
To prep the apples:
- Cut apples into quarters, remove core.
- Cut each quarter into 3 slices, longways.
To make the cake:
- Mix flour, baking powder, oats, coconut and sugar in a large bowl. In a measuring jug, whisk together the eggs, milk and oil.
- Pour the egg mixture into the dry ingredients and mix well with a wooden spoon.
- Grease a small slice tin with extra oil.
- Pour the batter into the tin. Arrange apple slices on top of the slice, alternating between peeled and unpeeled pieces.
- Bake in a preheated oven for 35-40 minutes, or until the cake has turned golden brown and a skewer insterted into the middle comes out clean.
- Cool on a wire rack slightly before serving.