With ANZAC day approaching, we thought we should share this very healthy ANZAC biscuit recipe thanks to Georgia from Well Nourished. They are simple, full of nutrition and a perfect nut free lunch box filler.
The nourishing whole grains improve nutrient values and the seeds pack in protein, minerals, and good fats. Cinnamon is wonderful for stabilising blood sugars as well as adding a lovely flavour. Also, check out Georgias gluten, grain and dairy-free version, it’s just as good.
Georgia recommends that you taste the uncooked batter to see if you think it is sweet enough before baking. If not, add the extra rapadura or brown sugar, dried fruit or even cacao nibs. Remember you want to keep the sugar content as low as possible, but you also want your kids to like them enough to enjoy eating these delicious, nourishing treats.
PREP 15 MINUTES
COOK 20 MINUTES
TOTAL 35 MINUTES
SERVES: 15 BISCUITS
A delicious, quick and super nourishing take on the classic. This is one of the most popular sweet treats here at Well Nourished!
- 100 gram butter
- 85 gram (¼ cup) rice syrup or raw honey
- 1 teaspoon bicarbonate of soda
- 30 gram (¼ cup) rapadura or brown sugar (this is optional if you need extra sweetness)
- 60 gram (½ cup) wholemeal wheat or wholemeal spelt flour
- 50 gram (½ cup) desiccated coconut
- 115 gram (1 ¼ cup) rolled oats (see gluten-free below)
- 70 gram (½ cup) ground mixed seeds (such as sunflower seeds, flax seeds and pepitas) or use LSA (using LSA means it is no longer nut free) or almond meal
- 30 gram (¼ cup) sesame seeds
- 1 teaspoon cinnamon powder, ground
- 1 – 2 tablespoons of dried fruit or cacao nibs
- 1 level teaspoon of dulse flakes
- 1-2 teaspoons of ginger powder, ground
Preheat the oven to 180℃ and line a large biscuit tray with baking paper.
In a large pot, gently heat the butter and honey or rice syrup until melted. Remove from the heat. Add the bicarbonate of soda and mix very well.
Add the rest of the ingredients to the pot, and mix until well combined. The mixture should feel wet and sticky but presses together.
With wet hands roll the mixture into approximately golf sized balls and place well apart (they do spread) on a large biscuit tray. Flatten very slightly with the back of a wet fork and bake until golden (approximately 10-20 minutes).
The longer they are baked the crispier they become. So if you like a slightly chewy biscuit remove just as they start to brown. For a crunchy biscuit, leave a little longer. I also find the gluten-free version cooks quicker still.
Cool on the tray (they will harden as they cool) then put in an airtight container for up to a week. They may also be frozen in an airtight container or bag.
For nut free, gluten free, vegan and other variations to this recipe, please visit the Well Nourished web page here