Anzac Biscuits

October 26, 2016














I love biscuits. There is something so wonderful about the crunch and the sweetness. But even homemade biscuits are usually laden with refined sugar which I really like to avoid as much as possible. I know I go on about sugar a lot and that's because I think it is really important! And when it comes to raising a family, it can be really hard to let kids be kids and lead a normal life (whatever that means anyway!!). So I tend to take the position of giving them something small with natural sugar so that hopefully they are not addicted to sugar (and refined sugar is highly addictive!!!) and they won't rush out at the first opportunity and gorge on it. I also know that by limited their sugar (even natural sugar) to a moderate amount, I am giving their immune system, their gut and their brain the best opportunity to perform at their best. If you want your child to be a healthy weight, have a strong immune system and a sharp mind, keep refined sugar at bay (as much as possible) and limit natural sugars.


This recipe uses honey as its sweetener. I love honey because it contains so many valuable nutrients. When you are combining the oil and honey, take care not to heat it too fast. Honey is best raw so anything over 40 degrees means many of the beneficial elements of honey are lost. 


1/3 cup rice flour

1/3 cup tapioca flour (arrowroot)

¾ cup dessicated coconut

½ tsp cinnamon

¾ cup rolled oats (you can use puffed quinoa if you don't like oats)

½ tsp vanilla extract

¼ cup honey (you can substitute rice malt syrup or maple syrup if preferred)

¼ cup coconut oil

½ tsp bicarbonate of soda dissolved in 1 tbsp of water


Preheat the oven to 175°c or 350°f and line a baking tray with baking paper. Mix the flours, coconut, cinnamon and oats in a bowl. In a saucepan over low heat, melt the coconut oil and rice malt syrup together. Add the vanilla extract and bicarbonate of soda mixture. Combine with the dry ingredients. Roll into balls and flatten on the baking tray. Bake for 12 minutes or until golden brown. Allow the biscuits to cool completely on the baking tray before storing in an airtight container in the fridge.


NOTE: these biscuits freeze well in a zip lock bag.


I hope your family love these biscuits!

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