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Stack of healthy ANZAC biscuits on a plate with a hot drink

Healthy ANZAC Biscuits

Naturopath Lauren Glucina
These healthier ANZAC biscuits are made without refined sugar, butter or golden syrup. Gluten free. Makes 10 large or 20 small.
4.67 from 3 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Baking, Sweet
Cuisine Gluten free, Vegan
Servings 10
Calories 200 kcal

Ingredients
  

Dry:

  • ¼ cup brown rice flour (40g)
  • ¼ cup quinoa flour (35g)
  • 1 cup rolled oats (95g)
  • ½ cup coconut, desiccated (45g)
  • Pinch of fine Himalayan rock salt

Wet:

  • 80 g coconut butter
  • 1 tablespoon coconut oil
  • 5 tablespoons rice malt syrup (90ml)
  • 2 teaspoons vanilla - I prefer vanilla paste over extract (10ml)
  • 1 teaspoon apple cider vinegar (5ml)
  • 2 tablespoons boiling water (30ml)
  • 1 teaspoon baking soda

Instructions
 

  • Preheat the oven to 160˚C and line a baking tray with non stick baking paper.
  • Combine the brown rice flour, quinoa flour, oats, coconut and salt in a mixing bowl, and make a well in the centre.
  • In a small pot, gently melt the rice malt syrup, coconut butter and coconut oil over a low heat.
  • Add the apple cider vinegar and vanilla.
  • Dissolve the baking soda in the 2 tablespoons of hot water then add to the wet mixture, stirring to combine.
  • Pour the wet mixture into the dry and mix till well combined.
  • Use 2 tablespoons of mixture if making large biscuits, or 1 tablespoon for smaller ones, roll into a ball then pat flat into a circle on the baking tray. Leave a gap between biscuits as they expand a little while cooking.
  • Bake for 15-20 minutes or until golden, then remove to a wire rack to cool. Be careful with the larger size biscuits when you transfer them straight from the oven, so they don’t break or crack. Store in an airtight container.

Nutrition

Calories: 200kcalCarbohydrates: 22gProtein: 3gFat: 10gSodium: 190mgFiber: 3gSugar: 7gIron: 0.5mg
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