Healthy Anzac Biscuits – GF,DF

Anzac biscuits are one of my all time favourites! Nothing beats the smell that fills the house as they are baking in the oven (except maybe bacon…), and when enjoyed with a cup of tea, it makes the perfect delicious combo! Unfortunately, the duo of high sugar and fat that comes with the old fashioned recipes is not so great for our blood sugar levels or our waistlines. Thankfully this recipe is lower in sugar and fat using just a few tablespoons of honey and olive or coconut oil vs 1 cup of caster sugar and 150g of butter found in most other standard Anzac recipes. What else is great about it? Using gluten free/organic oats (making sure they are processed on a line that has not been contaminated), these biscuits are suitable for those gluten intolerant or with coeliacs. Also suitable for those that are dairy free – just make sure if you choose to use dark chocolate, it is free from milk solids.

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INGREDIENTS:

  • 1 1/2 cups organic rolled oats
  • 1/2 cup desiccated coconut
  • 1/2 cup wholegrain oats
  • 3  tablespoons olive oil or coconut oil (or use melted butter)
  • 3 tablespoons honey or pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1 tablespoon water
  • Dark chocolate (melted) – Optional.
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Whittakers Dark 72% Chocolate

INSTRUCTIONS:

Line a baking tray with baking paper and preheat oven to 160C.

Combine both types of oats and coconut into a food processor. Add oil (or butter), honey, baking soda and vanilla. Mix well until just combined. Add water and combine again. The mixture should stick together – if not, slowly add a bit more water.

Take small handfuls of mixture and form into balls.  Flatten down with your hand or fork onto the baking tray. Bake for 20 minutes or until golden brown. Allow to cool completely.

Melt the dark chocolate in the microwave or in a heatproof bowl over a pot of hot water. Take spoonfuls of the melted chocolate and drizzle over the Anzac biscuits as desired. Allow to set before storing in an airtight container.

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