(Wheat free, dairy free, egg free, sugar free.)
Makes approx 8 – 10 biscuits.
Although nothing can quite replace the wonderful taste and texture of the traditional recipe created by women to send to soldiers during World War 1 (‘ANZAC Biscuits’ were originally called ‘Soldiers’ Biscuits’), I wanted to create a recipe that avoided wheat, processed sugar, and dairy…and here it is! Enjoy!
Note: For a vegan version, replace the honey with pure maple syrup.
Ingredients:
½ cup organic rolled oats
½ cup almond meal
½ cup desiccated coconut
4 tbsp organic raw honey
3 tbsp coconut oil (solid is fine)
1 tsp bi-carb soda
Preheat oven to 160 degrees C.
Melt honey and coconut oil together in a saucepan and mix to combine. Once melted, remove from heat and stir in the oats and bi-carb soda. Add almond meal and coconut, and mix well. Mixture should be moist but very crumbly.
Shape mixture into walnut-sized balls and flatten. (Note: As the mixture is very crumbly, the trick is to compact the mixture very well into walnut-sized balls before flattening.) Place carefully onto a tray lined with baking paper and bake for approx 12-15 minutes or until biscuits are brown. Allow to cool.
Store in an airtight container.
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