Anzac Biscuits hold a fond place in my heart and bring back memories of childhood. The all-time no. 1 Anzac Biccy recipe for me is the one from The Australian Women's Weekly The Big Book of Beautiful Biscuits. This is the recipe we used for making Anzac Biscuits when I was a girl and to this day, it still forms the basis of the Anzac Biscuits I make today.
With just a few modifications, I have turned this traditional all-time favourite recipe into a healthier version that contains no refined sugars, no dairy and no wheat.
I hope you enjoy my healthy version of Anzac Biscuits.
1 cup rolled oats
1 cup plain gluten free flour e.g. buckwheat flour
1 cup coconut sugar
125g dairy free spread or coconut oil
2 tablespoons coconut nectar (Loving Earth coconut nectar is my fave as it has a flavour akin to golden syrup)
1/2 tsp bicarbonate of soda
1 tbsp boiling water
Combine oats, sifted flour, sugar and coconut.
Combine dairy free spread (or coconut oil) and coconut nectar, stir over gentle heat until melted.
Mix soda with boiling water, add to melted "butter" mixture, stir into dry ingredients.
Take teaspoonfuls of mixture and place on oven trays lined with baking paper; allow room for spreading.
Cook in slow oven (150°C) for 20 minutes.
Loosen while warm, then cool on trays.
Makes about 35.