Now I know there have been so many posts on blogs, pictures on Instagram and recipes on Pinterest about Anzac biscuits. After all Anzac day is coming up here in Australia (Australian and New Zealand Army Corps).
So to help celebrate this special day I share my favourite version of the Anzac biscuit which is butter free and very healthy.
Inspired by ‘The Healthy Chef’ website, here is my version of this Australian classic.
Ingredients
- 1 1/2 cups of organic rolled oats
- 1/2 cups of organic desiccated coconut or flaked coconut
- 1/2 cup flaked of chopped almonds
- 2 1/2 tablespoons of coconut oil or macadamia oil
- 2 tablespoons honey or organic maple syrup
- 1 teaspoon vanilla extract of 1/2 teaspoon of vanilla paste
- 1 tablespoon of water
Oats are a great source of soluble fibre for our diet. They fill you up so you can go hours without feeling hungry. The beta-glucan fibre found in oats helps to lower cholesterol and regulates your appetite. I am not a nutritionist so this is just information sourced.
To make this recipe Gluten Free, you can easily substitute the oats for Quinoa. Quinoa is technically not a grain and is a relative of the green leafy vegetables like spinach.
Method
- Combine oats, cocounut and almonds in a food processor.
- Add the oil, honey and vanilla and blend in the food processor for 15-30 seconds or until combined.
- Add the water to help stick the cookie mixture together if it is a little dry.
- Form into balls and flatten onto a lined baking tray. Makes about 20 small biscuits.
- Bake 20-30 minutes in a slow oven 150C until golden brown.
- Cool them on a baking tray and the enjoy eating them.
- Store in a airtight contained for up to 5 days, that’s if they last that long.
I hope you enjoyed my version of the Anzac biscuit and whilst you are munching down on these yummy treats you take a moment to reflect on how lucky we are to live in such a wonderful and free country. Thanks ANZACS!
