After gardening the other day I suddenly felt like eating Anzac biscuits….but as many of you know I generally follow a Paleo way of eating, and Anzacs have oats, sugar, and butter….so I adapted the recipe and was really pleasantly surprised at how great they tasted! It made 2 trays of biscuits and by the time I’d put the first tray in the oven the chia had started to thicken the mixture even more which allowed me to roll it into balls and squash it down lightly with the palm of my hand, which made for a more shop-bought biscuit look.
Then I thought I should try it again before sharing the recipe….just to make sure it worked! I decided I’d make some for my mum who can’t have much honey so I substituted the honey (which was already a substitute for sugar!) back to coconut sugar. Of course this made it a much drier mixture and so I had to add another cup of water. They still tasted great, but not as much as the ones with honey!
So, here’s the recipe with honey if anybody would like to try it, and if you want to substitute anything else go for it!:
Mix 1 cup of almond meal, 1/2 cup each of ground chia, ground sunflower seeds, coconut flour, and coconut. (I ground all these separately in my Thermomix before adding them to a mixing bowl).
Mix 1/2 cup each of macadamia oil and honey, plus 1 tablespoon of maple syrup, and warm slightly. Add 1 teaspoon of bi-carb of soda that has been dissolved in 2 tablespoons of boiling water.
Mix the wet mixture in with the dry ingredients and stir for a few minutes until it thickens enough to roll lightly into small balls which you flatten a bit once they’re placed on the oven tray (you can use a fork but I find the palm of my hand works just as well).
Cook at 160 degrees C until they’re browned – I think it was about 20 minutes. Cool on tray. Enjoy 🙂