Anzac Biscuits – Everyway you LOVE them !
Looking for a delicious Anzac Biscuit recipe ? In this post you’ll find the Anzac Biscuit that suits your needs. Paleo, Gluten free, Organic Oatmeal- I’ve got it all covered. You can also find this recipe in my 80/20 cookbook on page 160.
Anzac biscuits are traditionally made with rolled oats, butter, sugar, golden syrup, white flour and coconut. I’ve adjusted the original recipe to create a few different versions of this fabulous biscuit so that you’ll hopefully find the creation that works for you. The first is my favourite and based on traditional rolled oats combined with coconut, almond and heart healthy / anti-inflammatory macadamia nut oil, and I must admit it’s hard to stop at one. The great thing about this recipe is that you can also swap the oats for quinoa to make them suitable for gluten free eating plans. My next version is a little more traditional and made with organic wholegrain spelt, rolled oats, organic honey, vanilla, coconut and quality butter that justs melts in the mouth. My third creation is made with a base of almonds and coconut , then scented with vanilla bean which makes them perfect if you’re on a gluten free eating plan.
Oats are a great source of soluble fiber that will fill you up, so you feel fuller for longer. According to studies, the beta-glucan fibre found in oats can help regulate your appetite for up to 4 hours as well as help lower cholesterol. I’ve also used macadamia nut oil in my recipes which works as an anti-inflammatory and replaces traditional trans fats + margarines found in most store bought Anzac cookies. Spelt is an ancient grain that is related to wheat, but has a lower gluten content so it’s kinder to the digestive system in people with gastrointestinal issues or sensitivities to wheat. It’s a good source of protein and has around 20% more protein + up to 65% more amino acids than traditional wheat flours. Quinoa is technically not a grain but a relative of green leafy vegetables like spinach. It’s gluten free and has a low GI of 53. Quinoa is also a complete protein which means that it contains all the essential amino acids that the body needs for repair. It’s also a good source of lysine, an amino acid important for tissue growth and repair.
1 1/2 cups (175 g / 6 oz) organic rolled oats
1/2 cup (40 g / 1 1/2 oz) organic desiccated or flaked coconut
1/2 cup (60 g / 2 1/4 oz) flaked or chopped almonds
2 1/2 tablespoons macadamia nut oil, cold pressed coconut or olive oil
2 tablespoons honey or your alternative such as organic maple syrup or yacon, rice syrup
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
1 tablespoon water
Combine oats, coconut and almonds into a food processor or the dry jug in the Vitamix.
Add the oil, honey and vanilla.
Turn on the food processor or Vitamix and mix well for about 15 – 30 seconds or until combined.
Add the water and process again. The addition of water will help the cookie mixture stick together.
Form into 20 small cookies and place onto a baking sheet lined with baking paper.
Flatten down with enough room around each cookie.
Bake for 20 -30 minutes in a low 150 C (300 F) oven. or until golden brown.
Cool completely before eating and enjoy.
Makes 20 delicious Anzac cookies
Store in an airtight container for 5 days.
VERSION 2: ORGANIC SPELT – OATS – COCONUT – BUTTER – VANILLA BEAN
1 cup (125 g / 4 oz) organic wholemeal spelt flour
1 cup (85 g / 3 oz) desiccated coconut
1 cup (160 g / 5 1/2 oz) coconut sugar or natural unrefined brown sugar
1 cup (100 g / 3 1/2 oz) rolled organic oats
125 g (4 oz) quality butter or (cold pressed coconut oil or macadamia nut oil)
2 tablespoons honey
1 teaspoon vanilla bean paste
pinch bicarb soda
1 tablespoon warm water
Combine spelt, coconut, sugar and oats into a large bowl.
Melt the butter, vanilla and honey in a small pot over a gentle heat.
Combine bicarb soda and warm water to dissolve.
Stir into the butter and mix well until it all foams up in the pot.
Remove from the heat and pour into your spelt mixture.
Combine well until a dough forms.
Rest for 30 minutes covered at room temperature.
Form into biscuits and press down onto a tray lined with baking paper.
Bake in a preheated 150 C / 300 F oven for 20 – 30 minutes or until golden.
Cool for 30 minutes then enjoy.
Store in an airtight container for unto 1 week.
Makes 30 small portions
Nutritional info per serve
Protein 1.0 g
Total fat: 5.5 g
Saturated: 3.8 g
Carbs: 11 g
Sugars: 6.8 g
Fibre: 1.1 g
FOR GLUTEN FREE ANZACS SCENTED WITH ALMOND, COCONUT AND HONEY CLICK HERE