I love the challenge of creating a healthier version of an old favourite, so today I came up with a killer recipe for Anzac biscuits using coconut flour. I had to make a couple of batches and have an epic fail before I nailed it!
Anzac Biscuits are delicious anytime of the year, so don’t wait for the 25th of April to arrive before you make a batch of these yummy biscuits.
I was interested to know the history about the Anzac Biscuit so I did a little google research. I found out that these simple but delicious biscuits made with rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water, were sent by Australian & New Zealand wives to soldiers who were at war. The ingredients didn’t spoil easily and the biscuits kept well during the long over sea’s journey by sea.
In this recipe instead of using wheat flour, I used coconut flour and to replace the sugar and golden syrup, I used dried dates and honey. They turned out super well and you wouldn’t even know that they are a healthier version. These home-made biscuits will beat any commercially brought version hands down and they only take a few minutes to whip together.
- ½ cup dried dates
- ½ cup coconut flour
- ½ cup desiccated coconut
- 1 cup oats - gluten free
- 1 teaspoon baking powder
- Pinch of salt
- ½ cup melted coconut oil (or butter)
- 3 tablespoons honey
- Pre-heat the oven to 180 degrees celsius and line a baking tray with baking paper.
- In a food processor place the dates and coconut flour, whiz until the dates are very finely chopped into a crumble.
- Add the desiccated coconut, oats, baking powder and salt and mix through.
- Add the coconut oil and honey, combine all the ingredients.
- Heap the mixture onto a teaspoon and roll into balls, place the balls onto the tray. Using the back of a wet fork, press the balls into biscuits.
- Place in the oven and bake for 10 minutes.
- Remove from oven and allow to cool and harden.