· By Janessa Rutter
Healthy Anzac Style Biscuits - Oat Free & Coeliac Safe
This recipe is by Casey-Lee Lyons from Live Love Nourish and is a fantastic whole food based version of a classic Anzac Biscuit using our Traditional Porridge as the base instead of oats!
Gluten Free, Oat Free Anzac Biscuits
* 1½ cups Bask & Co. Traditional Gluten Free Porridge (oat replacement)
* 1 cup almond meal
* 1 cup desiccated coconut
* ½ cup coconut sugar
* ¼ cup maple syrup
* ⅓ cup coconut oil, melted
* 1 teaspoon vanilla extract
* ½ teaspoon baking soda
* 1 tablespoon boiling water
* Pinch of sea salt
1. Preheat the oven to 160°C fan-forced. Line a baking tray with baking paper.
2. In a large mixing bowl, combine the Bask & Co. Porridge, almond meal, desiccated coconut, coconut sugar, & sea salt.
3. In a separate bowl mix melted coconut oil, maple syrup, & vanilla extract.
4. Dissolve baking soda in boiling water, add to wet mixture. Add wet to dry ingredients.
5. Mix until combined. Allow the mixture to sit for 10 mins so the porridge can absorb the moisture.
6. Roll the mixture into 1 tbsp-sized balls & gently flatten/shape onto baking tray.
7. Bake for 12–15 minutes, or until lightly golden.
8. Leave the biscuits to cool on the tray for 10 mins before transferring
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