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!