I have been searching for an Anzac Biscuit recipe that fits within the dietary requirements of our family for ages. My son has a severe egg allergy so finding biscuit recipes is a bit tricky. He’s also mostly grain, dairy and soy free so our options are rather limited. Lucky for me a recipe popped up in my newsfeed over the weekend, just in time for Anzac Day.
1 cup almond flour
1 cup desiccated/shredded coconut
1/2 cup rolled quinoa or 1 cup chopped nuts
50g melted coconut oil
90g honey/rice malt syrup/maple syrup
1 tsp bicarb
1 tsp water
Place almond meal, coconut, and quinoa into a bowl.
Melt coconut oil and honey over a low heat. I used my ThermoChef, 37degrees speed 1 for about 4 minutes.
Add water and bicarb to coconut oil and honey mix.
Mix together until it forms a whiteish colour and foams.
Transfer liquid to dry ingredients and mix.
This is quite a wet mix and I found it really hard to try and roll the biscuits into any kind of ball, so just do the best you can.
Place the biscuit mix on a lined baking tray.
Cook for about 30 minutes in a 120 degree oven.
They will firm up on cooling.
I found this recipe at The Merrymaker Sisters and have slightly adapted it. Another great page to check out is Quirky Cooking, Jo has some awesome recipes on her blog there and her Anzac Biscuits recipe looks yummy.
Let me know if you try these and what you think………my kids are a little undecided, maybe not sweet enough for them but I liked them.