Anzac biscuits are a traditional Australian recipe but are typically made with butter and refined sugar. Here is our healthy version of Anzac biscuits that are gluten free, dairy free and refined sugar free.
These gluten free Anzac biscuits are also raw, vegan and egg free and are a quick and easy treat to make.
This recipe has a variety of ingredients to provide a balanced treat with nutritional benefit, such as adding tahini which provides an amazing source of calcium.
- Quinoa is rich in fibre and protein.
- The combination of quinoa flakes, almond meal and coconut flour make these no bake, raw cookies high in fibre and keep you feeling full. They are also extremely satiating so you will find you don’t need to eat many to feel satisfied.
- We use 100% maple syrup in this recipe to slightly sweeten however we only use just a minimal amount in the entire recipe. To make these even healthier you may like to reduce the quantity by half or if you prefer only semi-sweet or less sweet treats, simply omit and add a touch of extra almond butter or tahini 🙂
- Tahini is rich in calcium providing a non-dairy source for optimal levels.
This recipe is gluten free, dairy free, egg free and soy free.
Raw Gluten Free Anzac Biscuits
- 1 cup quinoa flakes
- 1 cup shredded coconut (preservative free/Organic)
- 1 cup almond meal
- 1 tablespoon coconut flour
- 1/4 cup extra virgin olive oil, melted
- 2 tablespoon s pure maple syrup
- 1 tablespoon tahini
- 1 tablespoon almond butter
- 1 teaspoon vanilla powder or vanilla extract
- small pinch Sea salt
- In a <a href="https://livelovenourish.worldsecuresystems.com/shop-online/kitchen-equipment-vitamix">blender</a> or food processor combine dry ingredients - quinoa flakes, coconut, almond meal and coconut flour until combined.
- Add coconut oil, maple syrup, tahini, almond butter, vanilla powder and salt and blend to combine. Continue blending (scraping down sides as needed) until mixture is moist and able to be rolled into balls. (Add a little extra almond butter if needed to hold together).
- Roll tablespoon portions of the mixture into balls and flatten to create biscuit shapes.
- Transfer to fridge to set. Store in fridge until ready to eat.
- Using Extra Virgin Coconut Oil will give this slice a delicious coconut flavour.
- Add a hint of zest to your cookies with some Lemon or Orange Zest.
- If you don’t like the taste of tahini you can also substitute for an additional tablespoon of almond butter/spread.
- You might also like to shape your mixture into Anzac biscuit balls and roll in sesame seeds or shredded coconut.