Did you know the first Anzac biscuits were used as messages of love and care? Baked by mothers, wives and girlfriends and sent to young soldiers, Anzac biscuits were made using the ingredients at hand that would last the journey – oats, flour and golden syrup.
And while we love the originals, in typical Sporteluxe style we’ve given the traditional cookie a clean-eating makeover. Swapping the oats for macadamias, flour for almond meal and golden syrup for the rice malt variety, these moreish biscuits are vegan, paleo and refined sugar free.
We can’t think of a better way to start your Anzac Day than with an early morning cup of hot chocolate, brewing tea and chewy macadamia Anzac biscuit. Try this recipe from GoodnessMe Box wholefood chef, Kara Conroy.
Paleo Anzac Biscuits with Macadamia
Vegan, Paleo, Gluten Free, Dairy Free, Refined Sugar Free, Grain Free
1 cup almond meal
1 cup desiccated coconut
1 cup coconut flakes
1/3 cup coconut flour
½ cup macadamias, roughly chopped
1 teaspoon vanilla powder
Pinch Himalayan salt
¼ cup coconut oil
½ cup rice malt syrup
½ teaspoon baking soda
1 teaspoon boiling water
- Pre-heat the oven to 130°C (fan forced) and line a cookie tray with baking paper.
- Combine all dry ingredients in medium mixing bowl.
- Place the coconut oil & rice malt syrup in a small saucepan on low heat and stir gently until melted.
- Combine boiling water with baking soda then add to the saucepan and mix.
- Pour the wet mixture into the dry ingredients and mix with a wooden spoon until a sticky dough forms.
- Roll the mixture into 3cm balls and place on the tray then flatten each ball down gently*.
- Bake in the oven for 30 minutes or until golden brown. Allow to cool on baking tray for 5 minutes then transfer to a wire cooling rack.
*Note: you can leave shaped as cookie balls and bake for the same time