I decided that I needed to make Anzac Biscuits using my Anzac Slice recipe that I created last year. I already have a Healthy Anzac Biscuit recipe on my blog, however it uses oats and butter, so I really wanted a biscuit recipe on Becomingness that was gluten, dairy and refined sugar free.
These Anzac Biscuits are so yummy! Delicious in fact!
Joshua and I have already eaten a few today, so I now have to now give most of them away to my neighbours, as I am on a 16 week body transformation challenge and eating too many sweets is not part of the recommended eating plan.
Makes 12 - 14 biscuits
- 1/4 cup coconut oil
- 1/4 cup pure maple syrup
- 1 cup almond meal
- 1 cup flaked almonds
- 1 cup organic shredded coconut
- 1/2 cup coconut sugar
- 2 tablespoons water
- 1/2 teaspoon bi-carb soda
Preheat oven to 175 degrees Celsius. Line square baking pan with baking paper
Melt the coconut oil and maple syrup in a saucepan over a low heat. Remove from the heat, whisk well to combine. Mix the bi-carb soda and water in a small bowl, then add to the coconut oil & syrup mixture, stirring thoroughly
Mix together the almond meal, flaked almonds, shredded coconut and coconut sugar in a bowl. Next pour in the liquid mixture and mix thoroughly.
Using 1/8 cup measurement or soup spoons, scoop mixture on lined baking tray and flatten with hand or back of spoon.
Bake for 13-15 minutes, or until golden. Transfer to a cooling rack and allow to cool completely.
Vanessa Vickery (or Ness as she is also known) is a nutritionist, passionate foodie and wellness and nutritional cleansing coach. She created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible information, as well as offering valuable products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.