This healthy Anzac biscuit recipe has all of that same distinct Anzac biscuit flavour but without golden syrup, wheat, refined sugar or dairy! Using ingredients like almond meal, coconut sugar and oats, helps to reduce the glycemic index of this biscuit, while still tasting delicious!
Jump to:
Ingredients
To make these Anzac biscuits (without golden syrup) you will need:
- Rolled Oats - I always opt for wheat free (oats are technically gluten free but become contaminated during processing. Oats are not recommended for anyone with Coeliac's Disease as they still contain a protein that is similar to gluten and can cause a similar reaction. If you are gluten intolerant and not Coeliac than "gluten free" oats will likely be fine for you.
- Almond Meal - blanched almond meal is best in this recipe.
- Buckwheat Flour - Buckwheat flour is a gluten free flour.
- Coconut Sugar - Coconut sugar is supposedly lower glycemic index then other sugars and has a great flavour.
- Shredded Coconut
- Bi Carb Soda - an essential in making Anzac biscuits!
- Extra Virgin Cold Pressed Coconut Oil
- Water
- Raw Honey
How to Make Anzac Healthy Biscuits
Making these dairy free Anzac biscuits is really simple. I recommend reading through the instructions before beginning.
Mix together the rolled oats, almond meal, buckwheat flour, coconut sugar and shredded coconut. -
Stir the bicarb soda into the water and set aside. -
Heat the coconut oil and honey together over a medium heat until bubbling. -
Pour the bicarb and water mixture into the honey and coconut oil. -
Whisk together as the mixture bubbles. -
Pour the coconut oil mixture into the dry mixture and stir to combine. -
Roll mixture into balls and place onto a baking paper lined baking tray. Squash down using a hand or fork. -
Bake for 14 minutes. Allow biscuits to cool on the tray for 5 minutes before transferring to a wire rack.
How Are These Healthy Anzac Biscuits?
I've made this recipe healthier and more gut friendly. These biscuits are:
- refined sugar free - this recipe calls for honey and coconut sugar. These sweeteners cause less of a blood sugar spike than refined sugars.
- dairy free - in place of butter I have used extra virgin cold pressed coconut oil.
- lower glycemic index - the protein and essential fats in the almond meal along with the fat in the coconut oil, help to reduce the glycemic index of these biscuits, causing less of a blood sugar spike.
- High in B vitamins and fibre - thanks to wholegrain ingredients like oats, almond meal and buckwheat flour.
Are These Gluten Free Anzac Biscuits?
If you use non-contaminated oats like the Bob's Red Mill Pure Oats, then these biscuits are technically gluten free and suitable for anyone with a gluten intolerance.
However, as I mentioned earlier, if you are a Coeliac then I recommend talking with your specialist about whether or not non-contaminated oats will be suitable. For most Coeliac's, even the pure oats aren't suitable.
Pin For Later
Create a Pinterest board titled "Recipes to Make" and save this image to your board.
Loved these Healthy Anzac biscuits? Try these...
Gluten Free Gingerbread Cookies
Gluten Free Vegan Chocolate Cookies
📖 Recipe
Equipment
- Measuring Cups and Spoons
- 2 Baking trays
- Cooling Tray
Ingredients
- 1 cup rolled oats
- ½ cup buckwheat flour
- ¾ cup almond meal
- ½ cup coconut sugar
- ¾ cup shredded coconut
- ½ cup cold pressed coconut oil liquified
- 2 tablespoon honey
- 2 tablespoon water
- ½ teaspoon bicarb soda
Instructions
- Preheat the oven to 170 degrees Celsius.
- Add oats, buckwheat flour, almond meal, coconut sugar and shredded coconut to a medium sized bowl.1 cup rolled oats, ½ cup buckwheat flour, ¾ cup almond meal, ½ cup coconut sugar, ¾ cup shredded coconut
- Pour coconut oil into a small saucepan on a medium heat. Add the honey and stir to combine.½ cup cold pressed coconut oil liquified, 2 tablespoon honey
- Mix together the bicarb soda and water.½ teaspoon bicarb soda, 2 tablespoon water
- Once the coconut oil mixture is completely melted and hot, pour in bicarb mixture and stir quickly to combine.
- Once bubbles start to form turn the stove top off and pour coconut mixture into dry mix. Stir through until well combined.
- Line two baking trays with baking paper and begin rolling mixture into balls. Place each ball on the tray and press down slightly. Do not place biscuits too close together as mixture will spread during baking.
- Place in the oven and bake for 12 minutes.
- Once baked, remove from the oven and allow to cool for 5 minutes on baking tray before transferring to a cooling wrack.
