Healthier ANZAC Biscuits 2.0

Dairy-free | Wheat-free | Gluten-free | Vegan | Sugar-free option 

Makes: 12-14 biscuits 
Cuisine: Australian + New Zealand
Course: Morning Tea | Healthy Treat
Cook time: 12 minutes
Cooling time: 20 minutes

As ANZAC Day approaches, and as ANZAC Biscuits are synonymous with this day, it's only fitting that I recreate a healthier version that still pays homage to the traditional recipe.

For all our friends that don't live in Australia or New Zealand, ANZAC is the acronym for 'Australia New Zealand Army Corps', and ANZAC Day is a national day of remembrance. This day memorialises all Australians and New Zealanders who served and died in wars, conflicts, and peacekeeping operations. It also commemorates the contribution and suffering of all those who have served. 

The history of the iconic ANZAC biscuit is believed to have stemmed from when the wives or mothers of the soldiers would send baked goods abroad during war efforts. Unfortunately, as there was no such thing as 'express delivery' back then, the soldiers would receive their packages weeks, if not months later. This slow distribution process meant baked goods would arrive inedible; thus, the ANZAC biscuit was born.  

Traditionally, they are a sweet biscuit that comprises rolled oats, flour, baking soda, sugar, butter and golden syrup (similar in flavour to an oatmeal cookie). These ingredients don't spoil quickly and meant each biscuit would keep well during their long voyages across to our brave troops.   

Making and eating ANZAC biscuits during April has been a tradition in my family since I was a little girl, but of course, they were always the traditional kind filled with sugar and butter. Although delicious, they weren't desirable for our gut and our health, so I decided to create a version we could all enjoy without the added guilt. 

My version of the humble ANZAC biscuit may not be as sturdy as the original. However, the recipe has been fortified to be healthier while still capturing the flavour of a traditional ANZAC. 

Enjoy this recipe and enjoy sharing these special moments through cooking as we come together and remember our Australian and New Zealand soldiers and the sacrifices they made for us.

Lest we forget. 

Hints, Tips & Tricks

I use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.    

This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health, and it's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here. 

RECIPE

Ingredients

• 100 g (3.5 oz) whole oats
• 50 g (1.7 oz) coconut flour
• 70 g (2.4 oz) gluten-free flour
• 75 g (2.6 oz) Pure as Inulin Powder
• 50 g (1.7 oz) unsweetened shredded coconut
• 100 ml (3.5 fl oz) coconut oil, gently melted
• 3 tbsp Sweet as Fibre Syrup (you could use golden syrup for a more authentic ANZAC flavour, but remember, your biscuits will no longer be sugar-free)  
• 1 tsp baking soda dissolved in 1 tbsp boiling water

Method

1. Preheat the oven to 170C (340F) and line a baking sheet with baking paper.
2. Into a mixing bowl, stir together the oats, coconut flour, gluten-free flour, inulin powder and shredded coconut.
3. Whisk together the coconut oil and fibre syrup into a jug and add the baking soda dissolved in boiling water. Add the liquid ingredients to the dry and stir till all the oats are wet. If the mixture is a little crumbly, add a tablespoon of water at a time until the dough comes together better. 
4. Roll the mixture into 12-14 balls and place them on the baking sheet, leaving some space between them. You may have to bake them in batches depending on the size of the baking sheet. 
5. Flatten slightly and place in the oven and bake for 7 minutes. Take the tray from the oven, flatten slightly again, and continue to cook for 3-5 minutes until golden around the edges. 
6. Remove the tray from the oven and allow the cookies to cool on the tray for 20 minutes before removing them and cooling completely on a wire rack. 
7. Once completely cooled, store in an airtight container for 3-4 days. I keep mine in the fridge as I love the chewiness of cold ANZACs.