Chewy, crunchy and easy to make, these vegan Anzac biscuits are a hit with young and old. This recipe by Nutritionist Penny Benjamin is completely plant-based, refined sugar free and can be made gluten free too. Bake a batch for a delicious smelling kitchen and happy tummies all round.
Makes 25-30 biscuits Prep: 10 mins Total time: 30 mins
Ingredients1.5 Cup rolled oats (or quinoa flakes for gluten-free)
1 Cup buckwheat flour
1 Cup almond meal
1 Cup desiccated coconut
2 T chia seeds
1 Cup coconut oil
4 T golden syrup (or 2 T Blackstrap Molasses + 2 T Maple Syrup)
- Preheat oven to 160 degrees celcius and line 2 baking trays with baking paper.
- Combine dry ingredients together in a bowl.
- Melt the coconut oil then combine wet ingredients together in a separate bowl.
- Add wet ingredients to dry and combine well. Assess the consistency of your batter. It should not be crumbly and should be easy to form into balls. If needed, add a little water or more coconut oil.
- Take tablespoon-sized portions of the biscuit dough and roll into balls and place onto the lined baking trays. Press the balls down with your fingers to flatten into a biscuit shape.
- Bake for 15-20mins (depending on your oven, and how soft/crispy you like your ANZAC biscuits).
- Remove from oven and allow to cool.
- Store in an air-tight container at room temperature for 4 days before placing in the fridge or freezer.
Original recipe and images by Penny Benjamin.