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. Bake up a storm this week in your kitchen with this nutrient loaded recipe!
Preheat the oven to 180°C 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 approximate 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 crispier 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.
Low-fructoseChoose rice malt syrup as your sweetener and omit the rapadura.Macadamia AnzacsWhen nuts aren’t an issue substitute the ground seeds for 70 grams of macadamia nuts – this is my personal favourite (generally during school holidays!)Chocolate chip AnzacsIf 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!Gluten-freeReplace 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.
I use a lot 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 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).
Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.
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Georgia Harding is a Naturopath (20+ yrs exp.) author, mother and passionate health educator. On her website (Well Nourished) she shares fad-free health advice and intolerance/allergy friendly recipes to inspire people to live happy, healthy lives and create delicious food memories. Georgia is committed to supporting the health of this generation and especially loves to help parents feed their children ‘well’. She endeavours to simplify nutrition and make cooking nourishing meals achievable for everyone.
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