With Anzac Day approaching, I thought I would have a go at a recipe for Anzac biscuit with a healthy twist. I’ve tried to keep the recipe quite traditional by using loads of oats, coconut and sweetening them with a little coconut sugar and maple syrup. I decided to use ground almonds but I think you could get away with swapping this with wholemeal flour or buckwheat flour for a nut free alternative (perfect for the school lunch box!). What’s best, they actually taste like real Anzac biscuits and perfect for dunking in a cup of tea 😋
If you swap the ground almonds for flour, start by adding only 1/2 cup of flour, mix and add more as needed.
If you don’t have coconut sugar, it is totally fine to leave it out. Maybe add an extra 1-2 tsp of maple syrup/honey if you think the mixture needs it.
For a gluten-free option, swap the oats for quinoa flakes.
These would be super tasty with sultanas!
1 cup rolled oats
1 cup desiccated coconut
1 cup ground almonds
2 Tbsp coconut sugar
Pinch of sea salt
1/2 tsp baking soda
1/4 cup coconut oil, melted
3 Tbsp maple syrup or honey
1 tsp vanilla extract
2 Tbsp hot water
Pre-heat the oven to 170 degrees Celsius and line a baking tray with baking paper.
In a bowl mix together all of the dry ingredients.
Add the wet ingredients and mix to combine. Leave the mixture for about 5 minutes so that the oats can absorb the liquid. Add additional water if needed.
Roll the mixture into balls and place on the baking tray. Press each ball down with a fork to flatten.
Bake for at 170 degrees for 20-25mins.
Makes approx 16-20 biscuits
If you make this recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community 😊💛
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