These healthy ANZAC biscuits are a wholesome alternative to this Aussie favourite. Made using oats, desiccated coconut, coconut oil + maple they are vegan and refined sugar free. Lest we forget!
According to the Australian War Memorial, the original biscuit was not sweet at all; rather it was a savoury hardtack biscuit (also known as an Anzac tile or wafer) that was used in soldiers’ rations as a substitute for bread. Unlike bread, though, the biscuits were very, very hard. Some soldiers preferred to grind them up and eat as porridge.
Since the war, Anzac biscuits have evolved into an Australian favourite. The traditional recipe is based on a mixture of flour, oats, golden syrup, dessicated coconut, sugar, butter and bicarb soda. I’m sure these ingredients produce a slightly softer (and more palatable) biscuit than the ones made during the war.
To make the recipe healthier, I have substituted the butter for coconut oil and golden syrup/sugar for maple syrup. I have omitted the flour to make it gluten free friendly (when using gluten free oats). These biscuits are sweet, crunchy, tasty and just like a good Anzac bickie should be, a perfect side to a hot cup of tea.
I hope you enjoy this upcoming Anzac Day and that you get to relax with our families and remember to take a minute to reflect on what the day is about.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
What you need:
- Food processor
- Baking tray lined with paper
Ingredients (makes 8-16 cookies):
- 1/2 cup raw almonds
- 1 + 1/2 cups rolled oats
- 1/2 cup desiccated or flaked coconut
- 1/2 teaspoon bicarb soda
- 3 tablespoons coconut oil, melted
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon water
1. Preheat oven to 150°C.
2. Process the almonds in the food processor for around 30 seconds until chopped.
3. Add the oats, coconut and bi carb soda, process for a further 10 or so seconds.
4. Add the coconut oil, maple syrup, vanilla extract and water. Process until well combined (around 30 seconds). The mixture should be soft and sticky.
5. Divide the mixture into 8 (large biscuits) or 16 parts (small biscuits). Roll each part into a ball, then use the palms of your hand to press down to make them flat. If your hands are getting too sticky, splash a bit of water on them. This helps the mixture from sticking to your hands.
6. Bake in the oven for 20 minutes until golden brown. They will look slightly under done but that’s ok, they will turn out perfect once cooled.
7. Allow to cook on the tray for 10 minutes then transfer to a wire rack to cool.
Storage: in an airtight container for up to 5 days.
Like this recipe? Yum it on Yummly.
For another “Naked Treat” recipe, try my salted dark chocolate almond cookies.
Anisa – The Macadames. xx