BY MANDY SACHER
Anzac Biscuits are a firm favourite among most Australian families. This Wholesome Anzac Biscuit variation combines almond meal, quinoa and coconut to create a scrumptious and satisfying alternative to conventional store bought versions that often contain high amounts of refined sugars and carbohydrates. These healthy Anzac biscuits have a low glycemic index which means they won’t cause spikes in sugar levels and your kids won’t be bouncing off the walls!
1 cup almond meal
1 cup puffed quinoa
1 cup desiccated coconut
1 tsp cinnamon
¼ cup coconut oil
4 tbsp maple syrup
½ tsp baking soda
2 tbsp boiling water
- Preheat oven to 170ºC and line two baking trays with baking paper.
- In a small saucepan over low heat, melt the coconut oil and maple syrup, stirring until the mixture starts to bubble. Remove from the heat.
- Combine the baking soda with boiling water together in a small bowl, then add to coconut oil mixture, stirring through until foamy.
- Combine remaining ingredients in a separate bowl. Pour coconut oil mixture into dry ingredients and combine well.
- Roll 1 tbsp of mixture into a ball and place on tray, flattening into a disc. Repeat with remaining mixture, allowing room for spreading.
- Place in the middle of the oven and bake for 15 minutes or until golden brown.
- Allow to cool on trays before transferring to a wire rack. Store in an airtight container.
Tip: Wet your hands with a little water if the dough is too sticky to form balls.
Mandy Sacher is a certified Paediatric Nutritionist and SOS Feeding Consultant. Find out more about Mandy and Wholesome Child HERE