Anzac Biscuits (Vegan)
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It’s Anzac Day today. We’ve been to the Anzac Day parade, and when we got home we decided to make some Anzac Biscuits in memory of the Anzacs! “Lest we forget!” (You can read about the history of Anzac Biscuits here.)
After all the treats at Easter, I wasn’t actually going to do any more baking for a while, but I just couldn’t help myself. I decided that if I was going to make bikkies, I’d better make them without butter – I’ve had enough of that in the last few days, what with Easter pull apart breads and all… So I’m happy to announce that these biscuits are dairy free, wheat free, egg free, vegan, nut free and naturally sweetened! And they could be made gluten free if you use gluten free flour instead of the spelt, and quinoa flakes (or gluten free oats) instead of the rolled oats.
This recipe makes about 20 – 25 biscuits, depending how big you make them.
- 160g spelt flour (or gluten free flour)
- 80-100g Rapadura or coconut sugar
- 100g rolled oats (or quinoa flakes for GF)
- 70g dessicated coconut
- 1/4 tsp fine sea salt
- 1/2 tsp baking soda
- 2 Tbspns boiling water
- 140g coconut oil (slightly melted)
- 1 Tbspn black molasses
- Preheat oven to 180 degrees Celcius.
- Place flour, sugar, oats or quinoa flakes, coconut and sea salt into Thermomix bowl, and mix 10 sec/speed 3.
- Mix baking soda and boiling water together in a cup, to dissolve the soda.
- Add remaining ingredients to Thermomix and mix 10 sec/speed 3, or until combined and beginning to clump together. (The mixture should be able to be pressed together with your hands, and not fall apart.)
- Form mixture into walnut sized balls and flatten (with your fingers) on greased or lined trays, to about 5mm in thickness.
- Bake in moderate oven for 15 to 20 minutes, then cool on the trays so they'll get nice and crisp.
These are great dunked in a cup of tea!
32 Comments
Thanks Jo for another great recipe. Since following a vegan diet have missed having Anzac biscuits now & again. These are a much healthier version and taste equally good. Have made 2 batches. 🙂 Mandy
Guessing Baking Soda is the same as BiCarb Soda not Baking Powder?
I used BiCarb so hopefully they will turn out ok, they’re in the oven now!! The batter tastes pretty good!!
Hi Mandy, I’m so glad you liked them!! Thanks for letting me know 🙂
how much water & soda approximately Jo?
Tried these today and they were a bit crumbly. Is that because I didn’t have enough coconut oil (I only had 100g instead of 140g)?
Anonomys the coconut oil is what binds them together. If you are not vegan try some organic butter in place. Or, an egg or another type of healthy oil (macadamia nut, rice bran, avocado etc) would have made up the extra liquid. Hope that helps.. And hope you don’t mind me answering the question Jo 🙂
Thanks Summerlyn ….will keep in mind for next time.
adding egg would dramatically change the biscuits and make them a bit “cakey”
Hi Chef Sheryl – the soda and water amounts are in the 2nd step. 🙂
Thanks Summerlyn for answering – that’s right, they just needed more oil or butter to bind them together. 🙂
Delish, made these for Australia Day. Love all your recipes, thank you for sharing!
Thanks for such a fantastic blog, Jo! I was told of this website to find recipes for the Thermomix I have just bought but not received yet. The more I read in your blog, the more excited I am about it arriving and trying out some of your truly delicious-sounding recipes!! Keep up the great work! 🙂
Hi jo, any tips for making these gluten free?
Thank you Mel
Hi- I accidentally bought rolled spelt flakes instead of flour online- would they work okay? Looking to use them up as the ‘porridge’ they make is rather chewy.
The recipe says to cool on the tray to get them nice and crispy, if I pop them on a wire rack straight away will that make them chewy instead? (I love them chewy!)
Hi Jo, can I use Coconut Syrup instead of Molasses?
Do you think I could use coconut flour?
I don’t have a Thermomix. Please can I have instructions for a hand beater/mixer?
C Mow, just mix in a food processor. 🙂
Emerald, no it won’t work with coconut flour, sorry!
Heidi, yes coconut syrup would be fine.
Jen, that may work!
I made these today with whole wheat flour and golden syrup as that’s what I had in the pantry. Delicious! Thanks for the recipe!
Did you use golden syrup in place of molasis? Will that work? (I don’t have molasis)
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Wow so good, our spelt flour had gone off so used buckwheat flour. Only had golden syrup so used that. They are so tasty & much better than my sticky messy first attempt at Anzac cookies last year.
[…] VEGAN ANZAC BISCUITS – The coconut oil makes the biscuits crispy on the outside but they’re still soft in the middle. While desiccated coconut is more traditional, I prefer the texture that the shredded coconut lends to the biscuit View recipe With a Fork and a thermomix version from Quirky Cooking. […]
Just made two batches of these delicious biscuits. Made them for all those who have GF and DF needs. Used buckwheat flour and quinoa flakes. Fabulous alternative to the usual Anzacs. Thanks so much again, Jo.
Just made these….I accidentally forgot the molasses (and I had it on the counter…) and I used oats cut in the thermomix from kernels, and used shredded coconut to make up for the lack of texture. They are great still….thank you. I might make another batch to recipe!
If going gluten free what mix of grains do you recommend?
Hi can I use wholemeal spelt instead of plain spelt flour? Do I still add 160g?
How long are these good for without putting them in the fridge?
A few days will be fine.
Love these!! 😊 My littles have multiple food intolerances including fructose malabsorption and they’ve turned out really well still with substituting the coconut sugar for 1-2tsp stevia powder, coconut oil for macadamia oil, and molasses for rice malt syrup. So nice to have something to give them that looks like a ‘normal’ treat but that won’t make them sick.
Despite measuring everything they would not roll, too crumbly added a bit more coconut oil but still not enough, turned it into slice instead. I did use coconut flour- might have been the reason.
Ah, you can’t sub coconut flour for any other flour 1:1, it is a fibre not a flour so needs a lot more liquid and eggs and fat/oil to work in a recipe developed for flour!