April 20, 2020
Anzac biscuits have to be an Aussie staple. They're soft and chewy on the inside, and golden and crispy on the outside. They're sweet and oh so delicious! This healthier version doesn't compromise on any of those things. They're still just as delicious as you know and love!
The best part about them is how easy they are to make. If you have kids staying home these days, this is a perfect recipe for them to get their hands in and help. Talk about two birds with one stone!
Let us know what you think.
1/2 cup rolled oats (Use gluten free if sensitive, you could also sub quinoa flakes if you prefer to make paleo friendly)
1/3 cup shredded coconut
1/2 cup flour (use gluten free if sensitive – paleo friends – sub almond flour – I like to use Otto’s cassava flour or Bob’s red Mills paleo baking blend here )
1/2 teaspoon Bicarbonate of soda
1/4 cup coconut sugar
2 Tablespoons butter/ghee
1 Tablespoon maple syrup
1 Tablespoon boiling water
1. Line a baking tray with baking/parchment paper (or a silpat mat) and set aside.
2. Preheat oven to 150’C (300’F)
3. Place oats, coconut, flour and sugar into a medium size bowl and stir to combine. Set aside.
4. Place butter into a small saucepan over low heat, add maple syrup and allow to melt.
5. Remove melted butter/maple syrup mix from heat and add baking soda, then boiling water and stir to combine and pour immediately into your oat/flour mix and stir to combine.
6. Spoon a heaping scoop of batter into your hands and shape into rounds then place onto prepared baking sheet. Repeat until all batter has been used (we got 10 decent sized biscuits/cookies).
7. Bake for approx 8-10 minutes, until golden.
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