Healthy Anzac Biscuits | My Baba

Makes 10 large or 20 small

Dry:

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

Wet:

  • 80g coconut butter
  • 1 tablespoon coconut oil
  • ¼ cup + 1 tablespoon (90ml) rice malt syrup
  • 2 teaspoons (10ml) vanilla (I prefer vanilla paste over extract)
  • 1 teaspoon (5ml) apple cider vinegar
  • 2 tablespoons (30ml) boiling water
  • 1 teaspoon baking soda

METHOD:

  • Preheat the oven to 160ËšC 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.

About The Author

Health Warrior

Health warrior is a mum of three and has been passionately living the healthy life for the past 11 years. Having lived in both New York and London, she has amassed a wealth of knowledge about health and nutrition products and that has helped transform her and her family and is thrilled to finally have an outlet to be able to share her tips. Health Warrior also brings us the highlights and picks from all the best food blogs out there, May you all live long and have fun!

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