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+ servings
anzac slice bars on a wire rack

Anzac Slice

This easy Anzac Slice has all the traditional flavours you’d expect, but there’s no refined brown or white sugars.  Naturally sweetened, chewy and full of oats.
Course Snack
Cuisine Australian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 slices
Calories 291kcal
Author Kim


  • 2 cups Big rolled oats
  • 1 cup Almond Meal
  • 1 cup Coconut sugar
  • ¾ cup Desiccated coconut
  • ½ cup butter
  • 3 tablespoons Maple syrup
  • 2 tablespoons Natural Peanut Butter
  • ½ teaspoon Bicarb soda


  • Preheat fan oven to 170 degrees C. (340 degrees F) Line a square or rectangle baking tin with baking paper. (Spray with a little oil to make the paper stick.)
  • In a large mixing bowl, add the rolled oats, almond meal, coconut sugar and coconut. Mix together.
  • Add butter, peanut butter and maple syrup to a pot on the stove and heat on medium high heat until melted, stirring continuously – about 3 minutes. Once melted, stir through the bicarb soda until dissolved.
  • Make a well in the centre of the dry ingredients and pour the wet mixture in. Mix together with a large spoon, until its well combined.
  • Spoon out the batter into baking tin that has been lined with baking paper. Press mixture into tin with fingers.
  • Bake for 23-25 minutes in a fan oven preheated to 170 degrees C, until its golden brown.
  • Once cooked, remove from oven and let it cool in the tray for 15 minutes. Then, remove and set aside on a wire rack to cool, to room temperature (covered with a tea towel)
  • Cut slice into 12 even rectangles once its cooled completely. Store in an air tight container for 5 days. I like to keep mine in the fridge, but its fine to keep at room temperature.


  • Rolled Oats: the big rolled oats (not the instant ones) are best as they add a great texture and don’t get lost. 
  • Peanut Butter: try and use a natural peanut butter, or no added sugar peanut butter.  These are readily available at Woolworths and Coles with all the other varieties of peanut butter.  There are many different brands that offer a Natural Peanut Butter such as Bega, Mayers and Kraft even does a no added sugar one.
  • Butter: Full fat butter is best as it provides a lovely richness and flavour.  Low fat/reduced fat butter will also work.
  • Maple Syrup: Since there is only a small amount of maple syrup in this recipe, I opted for the real thing.  However feel free to use a sugar free maple syrup.  The one I use regularly in my baking recipes is Monkfruit Maple Syrup and its available from Woolworths in the baking aisle, alongside the regular maple syrup.
  • Almond Meal: I used this in lieu of flour which is traditional in anzac biscuit recipes.  The almond meal adds the texture as its coarser than flour.  You an find it in the baking aisle at Coles and Woolworths.  Using almond meal, makes this a Flourless Anzac Slice, however feel free to substitute plain o wholemeal flour.
  • Desicated Coconut: The finer more delicate desiccated coconut works better for this recipe, as opposed to the bigger varieties.   Unsweetened desiccated coconut is available in the baking aisle.
  • Coconut Sugar: This gives the slice a lovely golden colour and adds flavour and sweetness.  Coconut sugar is a less refined than brown sugar so makes this a healthier option – and really you can’t even tell the difference.


Calories: 291kcal | Carbohydrates: 35g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Fiber: 3g | Sugar: 12g