These are the ANAZC biscuits for you if you are avoiding just gluten or dairy, or maybe nothing at all but just want a healthier Anzac biscuit option. If you are avoiding a bunch of stuff commonly found in Anzac biscuits (like butter, oats and coconut) then this recipe here for everything free Anzac biscuits is what you are looking for. They are also every bit as delicious as these ones.
Healthier Anzac biscuits
The Most delicious ANZAC biscuits. Gluten, wheat, soy, egg, and nut free with a dairy free option
Servings: 12 Biscuits
Ingredients
- 70 g Butter (you can sub coconut oil for dairy free)
- ¼ cup Honey
- ½ tsp Baking soda
- ¼ cup Coconut sugar (Or you could use, any sugar, more honey, maple syrup, agave, date syrup)
- ½ cup Gluten free or buckwheat flour
- 1 cup Rolled oats (we use quick cook oats, for gluten free – use gluten free oats if availbale, and tolerated, or quinoa flakes)
- ½ cup Ground sunflower and / or pumpkin seeds OR almond meal if it doesn’t need to be nut free
- ½ cup dessiccated coconut
Instructions
- Preheat oven to 190 deg (fan bake).
- Melt the butter and honey in small pot. Stir togther. Add the baking soda and watch the magic happen! It will puff and rise. Stir for a minute while it reacts.
- Combine with the rest of the ingredients and gently mix everything together.
- The mix should feel sticky but hold together when you scoop with a spoon.
- With wet hands gently shape into approx 12 balls and place them on a lined & greased baking tray. Flatten slightly with a fork, they may spread when baked.
- Make sure the oven is well preheated before putting the biscuits in, as this helped to reduce any drastic spreading! Cook for 10 – 15 minutes or until they start to turn golden – keep a close eye on them – they can burn quickly! Take them out and let cool on the tray and then a baking rack for as long as you can torture yourself with them, then store in an airtight container if you don’t eat them all at once!