I remember helping my Grandmother bake Anzac biscuits every year just before Anzac day ever since I was a toddler. The delicious smell that floats through the house while they are in the oven, and then the crunchy, chewy taste sensation that comes with the final product is just all too amazing! I have not had a proper Anzac biscuit for quite a few years, but this year I had a craving and decided I would challenge myself to come up with a healthy recipe that can be enjoyed all year round. I may be bias, but I do now prefer these over the real thing! These biscuits go perfectly with a warm cup of chia tea for a morning/afternoon snack or an after dinner treat.
Healthy Anzac Biscuits
INGREDIENTS:
- 1 1/2 cup of rolled oats
- 1/2 cup desiccated coconut
- 1/2 cup macadamias (almonds also work well)
- 1/2 tsp cinnamon
- 3 tbsp extra virgin olive oil
- 3 tbsp raw honey
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1 tbsp water
METHOD:
- Preheat the oven to 160 degrees celsius and line a flat baking tray with baking paper.
- Combine oats, nuts and coconut into a food processor until the nuts are roughly chopped.
- Add in all other ingredients to your food processor and mix again until combined and mixture holds together.
- Using a tbsp, form 20 small balls or 12 larger sized balls, and place onto the lined baking tray. Use a fork to flatten out the biscuits, making sure there is still plenty of room around each one.
- Place in the oven and bake for 20 minutes or until biscuits are nice and golden.
- Cool completely before eating.
*Anzac Biscuits can be stored in an airtight container for up to 7 days.
Don’t forget to send me a photo of your food if you use any of my recipes, I love to see everyones creations!
