This is the third year I’ve tweaked my Anzac Biscuit recipe and it keeps getting better. The first year I used spelt flour, but I’ve found buckwheat flour makes a great substitute.

This is a really quick and easy recipe, and if oats are tolerated, it has the added bonus of being gluten-free.

Anzac Biscuits

Vegan, gluten-free, dairy-free, egg-free, nut-free (swap macadamias with dark chocolate)

Ingredients

  • 1 cup rolled oats
  • 2/3 cup coconut, dessicated
  • 1/2 cup buckwheat flour
  • 1/3 cup coconut oil
  • 4 tablespoons rice malt syrup
  • 1/2 teaspoon baking soda
  • 2 tablespoons boiling water
  • 1/4 cup chopped macadamias (or chopped dark chocolate)
  • pinch sea salt

Instructions

  1. Pre-heat oven to 180C
  2. In large bowl combine rolled oats, coconut, buckwheat flour and sea salt.
  3. Melt coconut oil and rice malt syrup in small saucepan over low heat.
  4. Dissolve baking soda and boiling water in a small cup.
  5. Stir baking soda and water mix into the coconut oil and rice malt syrup.
  6. Pour wet mixture into the dry ingredients.
  7. Add macadamias and mix thoroughly.
  8. Place tablespoons of mixture onto a baking tray, flatten slightly.
  9. Bake at 180 degrees for 12 - 15 minutes or until golden.
  10. Let cool on tray before removing to cooling rack.
https://robynpatton.com/anzac-biscuits/

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