With ANZAC day approaching, this is my very healthy ANZAC biscuit recipe – simple, full of nutrition and a perfect nut free lunch box filler. The nourishing whole grains improve nutrient values and the seeds pack in protein, minerals, and good fats. Cinnamon is wonderful for stabilising blood sugars as well as adding a lovely flavour. Also, check out my gluten, grain and dairy-free version, it’s just as good.
I recommend that you taste the uncooked batter to see if you think it is sweet enough before baking. If not, add the extra rapadura or brown sugar, dried fruit or even cacao nibs. Remember you want to keep the sugar content as low as possible, but you also want your kids to like them enough to enjoy eating these delicious, nourishing treats.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
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A delicious, quick and super nourishing take on the classic. This is one of the most popular sweet treats here at Well Nourished!
- 100 grams butter
- 85 grams (¼ cup) rice syrup or raw honey
- 1 teaspoon bicarbonate of soda
- 30 grams (¼ cup) rapadura or brown sugar (this is optional if you need extra sweetness)
- 60 grams (½ cup) wholemeal wheat or wholemeal spelt flour
- 50 grams (½ cup) desiccated coconut
- 115 grams (1 ¼ cup) rolled oats (see gluten-free below)
- 70 grams (½ cup) ground mixed seeds (such as sunflower seeds, flax seeds and pepitas) or use LSA (using LSA means it is no longer nut free) or almond meal
- 30 grams (¼ cup) sesame seeds
- 1 teaspoon cinnamon powder, ground
- 1 - 2 tablespoons of dried fruit or cacao nibs
- 1 level teaspoon of dulse flakes
- 1-2 teaspoons of ginger powder, ground
- Preheat the oven to 180℃ and line a large biscuit tray with baking paper.
In a large pot, gently heat the butter and honey or rice syrup until melted. Remove from the heat. Add the bicarbonate of soda and mix very well.
Add the rest of the ingredients to the pot, and mix until well combined. The mixture should feel wet and sticky but presses together.
With wet hands roll the mixture into approximately golf sized balls and place well apart (they do spread) on a large biscuit tray. Flatten very slightly with the back of a wet fork and bake until golden (approximately 10-20 minutes).
The longer they are baked the crispier they become. So if you like a slightly chewy biscuit remove just as they start to brown. For a crunchy biscuit, leave a little longer. I also find the gluten-free version cooks quicker still.
Cool on the tray (they will harden as they cool) then put in an airtight container for up to a week. They may also be frozen in an airtight container or bag.
- First, grind your seeds, 10 seconds, speed 8. Set aside.
- Now melt your butter and syrup/honey, 1 minute, temp. 90, speed 3.
- Add the bicarb and mix 10 seconds, speed 3.
- Add the remaining ingredients and mix approx. 20 seconds, reverse, interval speed until combined.
- Roll and bake as per above method.
Gluten and grain-free
Replace the oats with quinoa flakes and spelt flour with buckwheat or a gluten-free flour (this is a brand I love working with, gluten-free mix and a grain-free mix). You may have to adjust the amounts so that the mixture is sticky and moist but able to be rolled into balls. Just keep adding more quinoa and gluten-free flour until it feels right.
Replace the butter with coconut oil (but they do loose the classic buttery ANZAC flavour).
Choose the dairy-free variation and rice malt syrup as your sweetener.
Choose spelt flour o the grain-free option.
Replace the coconut with more ground seeds.
Replace the sesame seeds with sunflower seeds.
Choose rice malt syrup as your sweetener and omit the rapadura.
When nuts aren't and issue substitute the ground seeds for 70 grams of macadamia nuts - this is my personal favourite (generally during school holidays!)
Chocolate chip Anzacs
If I know I have fussy guests for morning tea, I often press a piece of dark chocolate onto the top of the flattened biscuit dough. This usually gets fuss pots over the line!
I use allot of ground seeds in my baking. One, because my lunchbox treats need to be nut free and secondly because seeds are so amazingly nutritious. For example, pepitas are a rich source of zinc, a mineral that often assists fussy eaters. So instead of supplementing to improve their desire and palate for food, include pepitas where you can. My kids aren't a fan of their flavour so I grind them. If you plan to use them this way, you can grind a small batch of one or a mixture of seeds to keep in the fridge in an airtight glass container (a jar is good).
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I love to receive feedback - post yours in the comments below. Do you have an ANZAC day family tradition?
"I have made your nourishing Anzacs several times now and my grandmother wants me to write out the recipe for her...she's 87 and has been baking for over seven decades, so I think that's a huge compliment!" Rachael, QLD