Healthy Anzac Biscuits
A dairy free Anzac biscuit recipe using whole food ingredients like almond meal, buckwheat flour and rolled oats. Still with that quintessential Anzac biscuit taste.
Servings: 18 biscuits
Calories: 154kcal
Equipment
- 1 Mixing Bowl
- 2 Baking trays
- Cooling Tray
Ingredients
- 1 cup rolled oats
- ½ cup buckwheat flour
- ¾ cup almond flour
- ½ cup coconut sugar
- ¾ cup shredded coconut
- 1/2 cup cold pressed coconut oil liquified or 125 grams butter
- 2 tablespoon honey
- 2 tablespoon water
- ½ teaspoon bicarb soda
Instructions
- Preheat the oven to 170°C fan forced.
- Add oats, buckwheat flour, almond meal, coconut sugar and shredded coconut to a medium sized bowl.
- Pour coconut oil into a small saucepan on a medium heat. Add the honey and stir to combine.
- Mix together the bicarb soda and 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 7 minutes or until golden brown.
- Once baked, remove from the oven and allow to cool for 5 minutes on baking tray before transferring to a cooling wrack.
Video
Notes
Nutrition facts are an estimate only.
Store biscuits in an airtight container at room temperature for up to 2 days and then transfer to the fridge for up to one week.
To Make Vegan
- use coconut oil and not butter.
- swap honey for pure maple syrup or rice malt syrup.
Nutrition
Calories: 154kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 41mg | Potassium: 58mg | Fiber: 2g | Sugar: 5g | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg