ANZAC Day Biscuits Sugar-Free, Dairy-Free and Wheat-Free
ANZAC Day is an important day in New Zealand and it holds special meaning for our household as my husband has served with the New Zealand Army in Afghanistan. ANZAC biscuits are very traditional on this day - it is believed the biscuits were sent by wives to soldiers abroad because the biscuits kept well and were easily transportable (by Navy Ships!). In addition, rolled oat-based biscuits were sold and consumed at fetes, galas and parades to raise funds for the war effort. I fondly remember making these as a child – and eating the mixture before the cookies even got to the oven! Here is my healthier version of the traditional ANZAC cookies for you free of refined sugar and flour – and yes we did eat some of the mixture when making these!
1 ½ cups rolled oats ½ cup desiccated coconut ½ cup chopped/sliced almonds 3 tablespoons coconut oil 2-3 tablespoons of honey 1 teaspoon vanilla extract 1 tablespoon water (if required)Directions:
- Pre-heat the oven to 160°C and line a baking tray with baking paper.
- Place oats, coconut, almonds, coconut oil, vanilla extract and 2 tablespoons of honey (to start), into a food processor and pulse to combine.
- Check the consistency - the mixture will feel a bit crumbly than your normal mixture but you should be able to form a rough ball, if not just add a bit more honey and if required you can also add a little bit of water.
- Form into small balls and place onto the baking tray, flattening either with your hands or a fork (I like mine thick and chunky so left them like this!)
- Bake for approximately 20 until golden brown. These will keep well in an air-tight container for about a week (but I promise they will be eaten before this!!).