These healthyANZAC biscuits are a twist on the traditional biscuit without comprising one bit on taste. They are crunchy on the outer, chewy on the inner, gluten free, dairy free, refined sugar free and entirely vegan.
80gcoconut butter (80g is about two tablespoons shy of a cup)
5tablespoonsrice malt syrup (90ml)
2teaspoonsvanilla paste (ideal) or extract
1teaspoonapple cider vinegar (5ml)
Prep: Preheat the oven to 160˚C and line a baking tray with non stick baking paper.
Combine dry ingredients: Combine the brown rice flour, quinoa flour/flakes, oats, coconut, baking soda and salt in a mixing bowl, and make a well in the centre.
Prepare the wet ingredients: In a Pyrex jug or similar, combine the rice syrup, coconut butter, coconut oil, vanilla, water and apple cider vinegar. Stand this in a saucepan filled with simmering water, and gently liquify over a low heat.
Make the dough: Pour the wet mixture into the dry and mix till combined.
Prepare the biscuits: Roll 1 even tablespoon of mixture into a ball, place on the baking tray and flatten with your fingers. Leave a gap between biscuits as they expand a little while cooking. Repeat - you should get 14-16 biscuits.
Bake: Rest baking tray on the lower or middle oven rack and bake for 20 minutes or until golden, then remove and allow to cool. Store in an airtight container.
Use whole rolled oats as quick oats will turn to mush
Use corn flakes instead of oats if you need this to be Coeliac friendly
You can use a combination of maple syrup with coconut sugar in place of the rice syrup if need be, but rice syrup is the winner IMO
Wet your fingers before rolling the dough so they don’t stick
Cook them shorter at a slightly higher temp for a crunchier texture (say, 12-15 minutes at 180˚C)
You can freeze ANZAC biscuits whole, or freeze the dough once rolled into individual balls
Nutrition panel is an estimate only and is for one of 16 biscuits