Just in time for the 100th anniversary of the Gallipoli landing I wanted to create my special version of the famous ANZAC biscuit. This recipe is dairy and refined sugar free but bursting with nutrients. The biscuit’s dark colour comes from Blackstrap molasses. Unlike refined sugars, it contains significant amounts of vitamin B6 and minerals, including calcium, magnesium, iron, and manganese.

anzac biscutes sm

ANZAC biscuits
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  1. 1 cup rolled oats
  2. 1/2 cup hazelnut meal
  3. 1/2 cup wholemeal flour
  4. 1/4 cup shredded coconut
  5. 2 tablespoons coconut oil
  6. 2 tablespoons honey
  7. 1 tablespoon blackstrap molasses
  8. 1 teaspoon vanilla paste
  9. 1 tablespoon warm water
  1. Combine the dry ingredients in a mixing bowl.
  2. Gently heat the coconut oil in a small pan until liquid and stir in the honey, molasses, vanilla paste and water.
  3. Add the combined wet ingredients to the dry ingredients and combine well with a wooden spoon.
  4. Roll the mixture into 8 balls and flatten slightly on a greased baking tray.
  5. Bake for 20 minutes at 160 degC or until just golden.
  6. Allow to cool on a wire rack.
  7. Store in an airtight container (chances are they wont last long enough to store).
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