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
- Pre-heat oven to 180C
- In large bowl combine rolled oats, coconut, buckwheat flour and sea salt.
- Melt coconut oil and rice malt syrup in small saucepan over low heat.
- Dissolve baking soda and boiling water in a small cup.
- Stir baking soda and water mix into the coconut oil and rice malt syrup.
- Pour wet mixture into the dry ingredients.
- Add macadamias and mix thoroughly.
- Place tablespoons of mixture onto a baking tray, flatten slightly.
- Bake at 180 degrees for 12 - 15 minutes or until golden.
- Let cool on tray before removing to cooling rack.
Inspiration to live a Brave Vulnerable Audacious life
Find me on Facebook and Instagram
Curious about coaching? Contact me today to arrange a complimentary NO OBLIGATION 30-minute Discovery Session.
Love to know your thoughts! Share in the Comments below
