Method

Anzac Crumble

1. In a medium bowl, combine the rolled oats, desiccated coconut and flour. Add the coconut oil and honey, then use your fingertips to rub the mixture together until the oil is evenly incorporated and no large lumps remain. The crumble should hold together when pressed. Set aside.

Cake

2. Preheat the oven to 170°C and line a 1L baking tin with baking paper.
3. In a large bowl, whisk together the self-raising flour, almond flour, baking powder and brown sugar.
4. In a separate bowl, combine the melted coconut oil, honey, egg, milk and vanilla, mixing until smooth.
5. Pour the wet ingredients into the dry and stir until just combined to form a batter.
6. Spoon the batter into the prepared tin and evenly scatter over the oat crumble. For extra sweetness, finish with a light drizzle of honey.
7. Bake for 40-45 minutes, or until golden and a skewer inserted into the centre comes out clean.
8. Allow to cool before removing from the tin and finishing with a light dusting of icing sugar.

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