This healthy ANZAC biscuit recipe is a fool proof way to never want those sugar loaded store bought biscuits ever again. Traditionally, ANZAC biscuits are packed full of sugar, refined flour and butter, while they do taste pretty delicious, they are not so delicious for your tummy and waist line.

It seems that every year, I go back to the kitchen and repeat the same ANZAC biscuit recipe that I have been making for nearly 8 years. However, this time, I found myself standing in the kitchen with a bag of Maca in front of me (not cleaning up after making my morning smoothie has its perks right?) So it got me thinking, why not add in Maca to this recipe?


How to make healthy anzac biscuits

I am all about “out with the old and in with the new” when it comes to cooking. Basically, that just means to make minor changes to your beloved recipes (like below)


Rolled oats 

Rolled oats instead of quick oats: The first time I read about the difference between whole rolled oats and quick oats I nearly fell off my chair. Rolled oats have a much lower glycemic index than quick oats (the way GI foods work is: if you think about the way your tummy would break down a smaller surface oat than a whole rolled oat -  the smaller the surface the quicker the break down in your gut, resulting in a quicker blood sugar spike than a larger surfaced oat)

 Coconut oil

Coconut oil instead of butter: I get it, you love butter, it makes things buttery and creamy and perfectly textured. But have you tried coconut oil? I am coconut oil obsessed, especially the Nature’s Way one (which is cold pressed & organic). Coconut oil is a great substitute and I promise you won’t be able to taste the difference in this Anzac Biscuit Recipe!

 Rice Malt Syrup

Rice Malt Syrup instead of golden syrup: Rice Malt syrup is made from 100% brown rice and is 100% fructose free, I relied on RMS quite heavily while I was trying to cut my sugar addiction, as it is still extremely sweet, but no where near as bad for you as something like golden syrup which has over 50% fructose (aka insulin spiker)

Addition of Maca 

I guess, this is in some way replacing some of the flour component to this Anzac Biscuit recipe.  Known as the “Peruvian Ginseng” Maca boosts your energy and adds a nice little hint of a caramel nutty taste to these Anzac Biscuits!

 

Ingredients: 

1 cup rolled organic oats* can omit for quinoa flakes

½ cup buckwheat flour

½ cup almond meal

½ cup organic coconut flakes (desiccated is fine too)

2 heaped tablespoons Nature’s Way Maca Powder

1 teaspoon mixed spice

130 ml Nature’s Way coconut oil

2 tablespoons Rice Malt Syrup (RMS)

1 tablespoon organic vanilla paste

Pinch of salt

Pinch of baking soda

Directions:

 

  1. Pre – heat oven to 160 degrees conventional, line a baking tray with baking paper.
  2. In a bowl, combine: oats, buckwheat flour, almond meal, Maca, mixed spice and coconut.
  3. In a small saucepan, heat the coconut oil, vanilla and RMS until just bubbling, remove from heat and add a pinch of baking soda, stir until a nice foamy bubble appearance occurs.
  4. Mix in to dry mix,  add a pinch of salt, and stir until a nice wet dough forms.
  5. Form into balls and place on baking tray (leaving enough space to spread while cooking) – with the back of a spoon slightly flatten cookies
  6. Pop in oven for 20-30 minutes (until golden and slightly soft in the middle)

 

Enjoy!

K x


Article and Recipe written by Keira Rumble