With Anzac day approaching, this is my very healthy Anzac biscuit recipe – simple, full of nutrition and a perfect nut free lunch box filler. The nourishing whole grains improve nutrient values and the seeds pack in protein, minerals and good fats. Cinnamon is wonderful for stabilising blood sugars as well as adding a lovely flavour.
I recommend that you taste the uncooked batter to see if you think it is sweet enough before baking. If not, add the extra rapura or brown sugar, dried fruit or even cacao nibs. Remember you want to keep the sugar content as low as possible, but you also want your kids to like them enough to enjoy eating these delicious, nourishing treats.
Makes approximately 15 – 20 cookies
100 gram butter
85 gram (¼ cup) rice malt syrup or raw honey
1 tsp bicarbonate of soda
30 gram (¼ cup) rapadura or brown sugar (this is optional, if you need extra sweetness)
60 gram (½ cup) of whole meal wheat or wholemeal spelt flour
50 gram (½ cup) desiccated coconut
100 gram (1 cup) of rolled oats
70 gram (½ cup) of ground mixed seeds (such as sunflower seeds, flax seeds and pepitas) or use LSA (using LSA means it is no longer nut free) or almond meal
30 gram (¼ cup) of sesame seeds
1-2 teaspoons ground cinnamon powder
1 – 2 tablespoons of dried fruit or cacao nibs
1 level teaspoon of dulse flakes
1-2 teaspoons of ground ginger powder
- Preheat the oven to 180 degrees and line a large biscuit tray with baking paper.
- In a large pot, gently heat the butter and honey or rice syrup until melted. Remove from the heat. Add the bicarbonate of soda and mix very well. Add the rest of the ingredients to the pot, and mix until well combined. The mixture should feel wet and sticky but presses together.
- With wet hands roll the mixture into approximately golf sized balls and place well apart (they do spread) on a large biscuit tray. Flatten very slightly with the back of a wet fork and bake until golden (approximately 15-20 minutes). The longer they are baked the crisper they become. So if you like a slightly chewy biscuit remove just as they start to brown. For a crunchy biscuit, leave a little longer.
- Cool on the tray (they will harden as they cool) then put in an airtight container for up to a week. They may also be frozen in an airtight container or bag.
Choose rice malt syrup as your sweetener and omit the rapadura.
When nuts aren’t and issue substitute the ground seeds for 70 grams of macadamia nuts – this is my personal favourite (generally during school holidays!)
Chocolate chip Anzacs
If I know I have fussy guests for morning tea, I often press a piece of dark chocolate onto the top of the flattened biscuit dough. This usually gets fuss pots over the line!
Replace the oats with quinoa flakes and flour with buckwheat or millet flour. You may have to adjust the amounts so that the mixture is sticky and moist but able to be rolled into balls. Just keep adding more quinoa and buckwheat/millet flour until it feels right.
TIME SAVING TIP…
I use allot of ground seeds in my baking. One, because my lunchbox treats need to be nut free and secondly, because seeds are so amazingly nutritious. For example, pepitas are a rich source of zinc, a mineral that is often assists fussy eaters. So instead of supplementing to improve their desire and palate for food, include pepitas where you can. My kids aren’t a fan of their flavour so I grind them. If you plan to use them this way, you can grind a small batch of one or a mixture of seeds to keep in the fridge in an airtight glass container (a jar is good).
For more inspiring healthy advise and delicious recipes, visit www.wellnourished.com.au.