The Anzac Biscuit is a popular oat biscuit in Australia and New Zealand that has been associated with the Australian and New Zealand Army Crops established in World War 1. In this recipe, we are transforming the original recipe into a healthier gluten-free, dairy-free and more wholesome version that you can enjoy without guilt. And they are so easy to make. A perfect recipe to make with your kids.
Anzac Biscuit
Description
The Anzac Biscuit is a popular oat biscuit in Australia and New Zealand that has been associated with the Australian and New Zealand Army Crops established in World War 1. In this recipe, we are transforming the original recipe into a healthier gluten-free, dairy-free and more wholesome version that you can enjoy without guilt. And they are so easy to make. A perfect recipe to make with your kids.
Ingredients
Instructions
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Preheat the oven to 180C. Line a baking tray with a baking paper
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Combine ground and water into a small bowl and set aside. Within a few minutes this jelly-like mixture will be ready to use as an egg substitute.
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Combine oats, coconut, coconut sugar, oat flour and almond flour in another bowl and set aside
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Combine melted coconut oil and maple syrup in a small saucepan and heat until the mixture is uniform
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In a small bowl, mix together baking soda and boiling water, then add to the coconut oil/maple syrup mixture and stir well.
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Pour the wet mixture into the dry mixture and mix together until fully combined.
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Roll tablespoons of mixture into balls and place them on baking trays lined with non stick baking paper
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Cover the base of a glass with baking paper and press the balls down to flatten the cookies
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Bake for 20 minutes until browned on top. The cookies will be still a bit soft and they will harden as they cool.
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Remove cookies from the oven and let them cool for 5 minutes before you transfer them to wire rack to cool completely.
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Keep in an airtight container at room temperature
