In honour of ANZAC weekend coming up, I wanted to share with you a healthy take on the classic ANZAC biscuit. For those of you who don't know, ANZAC (Australian and New Zealand Army Corps) Day is celebrated on the 25th of April each year to honour all the Australians and New Zealanders who have served and died at war. I served in the territorial (reserve) army as an officer for a number of years, and like many other New Zealanders and Australians had grandfathers and great grandfathers that fought in the war, so ANZAC day has a pretty special place in my heart.
On the 25th of April 1915, 99 years ago to the day, our ANZAC forces landed in Gallipolli (now part of Turkey), but were sadly met with fierce opposition and thousands died. During that time, trays of delicious chewy rolled oat biscuits were being rolled out back home to raise funds for the war (a few of them even made their way over to the trenches). These cheap and cheerful bikkies became known as ANZAC biscuits, and have been a staple in the Australian and New Zealand baking repertoire ever since.
The traditional ANZAC biscuit was made with rolled oats, white flour, white sugar, coconut, butter and golden syrup. I've tried to honour this classic recipe, whilst also injecting a little bit of Be Good Organics plant-based love and healthfulness.
So the delicious rolled oats have remained, but i've removed most of the sugar and golden syrup and replaced what's left with low GI unrefined certified organic coconut sugar and dark coconut nectar. The butter has lovingly been swapped to organic coconut oil (which works an absolute treat in baking), and the white flour switched to unrefined spelt or quinoa. The result is a biscuit so healthy you could practically eat them for breakfast. No seriously, if you read through the ingredients list you'll see these are totally legit emergency breakfast fodder (just add a piece of fruit on the side).
These biscuits are already naturally very low in gluten, with the only gluten coming from the oats and spelt (and most people aren't intolerant to this type). However if you are truly coeliac you could replace the oats with quinoa flakes and choose the quinoa flour for a completely gluten free option. You could also make a paleo option by replacing the spelt/quinoa flour with almond meal (ground almonds), and the oats with flaked or finely chopped almonds (for texture). Although I personally love the classic combo of oats, coconut and spelt flour - tastes like Grandma's baking.
I made quite a few batches of these this week testing various flours combos, so we've been enjoying piles of them dunked in hot mugs of Love Chai Love Tea herbal tea and Teeccino herbal coffee. They have just a hint of sweetness to them which is perfectly amplified by the naturally sweet coconut and oats. Don't skip the salt either - it really brings out the flavours. I hope you enjoy them as much as I do!
Makes 10 biscuits
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Always use certified organic ingredients where possible
*If using almond meal they are a bit crumblier while still hot, so don't touch them until they're completely cool. You can also add 1 tsp of cornflour/arrowroot or 1/2 tsp guar gum to help an almond flour-based mixture hold together.
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
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