Healthier ANZAC Biscuits

Healthier ANZAC Biscuits

  • Servings: Around 12 biscuits
  • Difficulty: easy
  • Print

A healthy, allergy friendly version of the classic ANZAC Biscuit.

A very important Kiwi (and Australian) holiday is coming up this Wednesday – ANZAC Day.  A healthy version of the classic ANZAC biscuit is a great way to celebrate this significant day.

For those of you not living in NZ or Australia, ANZAC Day occurs on the 25th of April each year. It is a national day of remembrance that honours those who have served and died in all wars.

The below ANZAC biscuits are my “healthy” twist on the traditional ANZAC biscuits – a gluten free, dairy free, egg free version and still oh so tasty!!

I have replaced the flour and oats with Quinoa Flakes, ground Almonds and Tapioca Flour. The Quinoa and Almonds are both great sources of fibre and protein. The sugar and golden syrup has been substituted with low GI coconut sugar and fructose free brown rice malt syrup. Finally the butter has been replaced with Coconut Oil for a touch of healthy fats.

These biscuits are super simple. You only require two mixing bowls (one for wet ingredients and one for dry).  The ingredients are also most likely to already be found in your pantry.

You can make these biscuits either thick and chewy or thin and crispy. For thin and crispy, you just need to flatten the balls more. The thicker biscuits also may take slightly longer so you may need to adjust your cooking time. I prefer mine chewy so the cooking time below is for a thicker biscuit.

For another twist on these classic biscuits and for more of a dessert option, you could make ANZAC “nice cream” sandwiches. Simply sandwich nice cream made from frozen banana, coconut milk and any other fruit you have on hand. Feijoa is a great option at this time of year! Happy to post a “nice cream” recipe, just let me know in the comments below if you would like me to.

Another “healthy” sweet treat that the whole family can enjoy (even after ANZAC Day). And a great recipe to make with the kids.

Don’t forget, if you try this recipe, I’d love you to share it on Facebook, or Instagram (tag me @glutenfreemum and #glutenfreemum). Additionally, if you would like to subscribe to my recipe blog, you can sign up below.

Bridge xx

P.S. If you would like  to discuss your health goals I would love to work with you one-on-one.  I practice a holistic approach where I consider your individual needs related to health in terms of both nutrition and aspects of your lifestyle.  We can work together and look at how all parts of your life affect your health and make sustainable changes that improve your health and happiness. Find out more

Ingredients

Dry:

  • ½ c desiccated coconut
  • ½ c Quinoa Flakes
  • ¼ c ground almonds**
  • ¼ c tapioca flour
  • 1 ½ T – 2T coconut sugar (dependent on desired sweetness)
  • 1 t baking powder
  • Pinch of salt

Wet:

  • 1 ½ T brown rice malt syrup
  • 2 T melted coconut oil
  • 1 t pure vanilla extract
  • 2 – 2 ½ T warm water

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Directions

  1. Preheat oven to 180C and line a baking tray
  2. Place dry ingredients into a bowl and combine
  3. In a separate bowl, combine wet ingredients
  4. Pour wet ingredients into dry and combine
  5. Roll into 1 – 1 ½ T balls and place on the tray
  6. Flatten balls to desired thickness (depending if you want to achieve a slightly thicker and chewy biscuit or thin and crispy)
  7. Cook for 15mins or until golden
  8. Leave to cool on the tray and then transfer to wire rack

*Use organic ingredients where possible **You can use ground almonds or almond meal/flour

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Enjoy x

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