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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Nourishing Anzac biscuit
- 100 g butter
- 85 g rice malt syrup or honey (¼ cup)
- 1 tsp bicarbonate of soda
- 30 g coconut sugar or rapadura (¼ cup) this is optional if you need extra sweetness
- 60 g wholemeal spelt flour (½ cup)
- 50 g desiccated coconut (½ cup)
- 115 g rolled oats (1¼ cup) see gluten-free below
- 70 g mixed seeds (½ cup) ground (such as sunflower seeds, flax seeds and pepitas) or use LSA (using LSA means it is no longer nut free) or almond meal
- 30 g sesame seeds (¼ cup)
- 1 tsp ground cinnamon
- 1 tbsp dried fruit
- 1 tsp dulse flakes
- 1-2 tsp ground ginger
- 1 tbsp cacao nibs
- Pre-heat the oven to 180℃/350°F 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).
- 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.
- Store in an airtight container in the fridge or freezer.