The Anzac Biscuit – An Aussie Classic
You won’t find a biscuit more Australian than an Anzac, however after indulging over Easter we thought we’d try something a little different from the traditional sugar riddled treat.
Luckily for us, our friends at Health Synergy are sharing their delicious guilt-free recipe with us.
Majority of their recipes are gluten and dairy free, however these beauties contain oats. But don’t stress – you can substitute. This recipe has a twist as it uses rolled amaranth (or amaranth flour) – a gluten free seed with a unique nutty flavour and soft texture, taking the taste to another level.
So do yourself a favour and get cracking on baking this healthy version of a traditional treat that tastes just like the real deal.
Makes 15 cookies
3/4 cup quick oats
1/4 cup rolled amaranth (or amaranth flour)
1/4 cup coconut flour
1/3 cup cashews, ground to a flour (or blanched almond meal)
1/3 cup desiccated coconut
2 tbsp mesquite powder (optional)
1 tsp baking powder
1/4 cup raw honey
50g coconut butter
1/4 cup warm water
1 tbsp coconut oil
1 tbsp almond butter (optional)
- Preheat oven 160 degrees C
- Combine all dry ingredients in a large mixing bowl
- Then add melted coconut butter, coconut oil, honey, almond butter (if using) and water, mix well
- Form into cookies and arrange on a lined baking tray (1-2cm thick)
- Bake for approx. 12 minutes or until golden
- Allow to cool completely before serving
Who said healthy couldn’t be oat-erly delicious?