Anzac Day is the national day of remembrance in Australia and New Zealand where we cast our hearts and minds to those who have fought for our country at war. The day is a national public holiday and across the country there are numerous dawn services that are held attracting both the young and old in the wee hours of the morning. Anzac Day wouldn’t be complete without Anzac biscuits which history claims they were apparently made by soldier’s wives to send to them abroad. After spending the last three months with my days off being filled with wedding planning, it is such a treat to have these days returned to me to indulge in whatever activities I please. It has been a while since I have made any effort in the kitchen so with both the fur children supervising from their cat scratch post I scanned my pantry for some inspiration. With Anzac Day approaching us this week, I have attempted to adapt the classic Anzac biscuit recipe to create Coconut flour Paleo Anzac Biscuits that are dairy free, gluten free and fructose friendly yet still remain delicious!! Is it possible?
- 1 & ¾ cup almond meal
- 1 cup flaked almonds
- 1 cup dessicated coconut
- ⅓ cup coconut flour
- ¼ cup maple syrup
- ½ cup coconut oil, softened
- ½ teaspoon bicarb soda
- 1 tablespoon water
- Preheat over to 130 degrees C.
- Combine the almond meal, flaked almonds, coconut and coconut flour in a large mixing bowl.
- Combine maple syrup and coconut oil in a small saucepan and heat very gently.
- Mix the bicarb and water together then add to the maple syrup mix, stir until mixed.
- Add wet ingredients to dry ingredients and mix thoroughly until combined. Add a small amount of water to help mixture stick together.
- Squeeze firmly into small balls to stick mixture together then flatten slightly and place on a baking try lined with baking paper.
- Bake for about 40 minutes until golden.
- Allow to cool on a rack before serving.
Adapted from the website The Healthy Chef by Theresa Cutter the author of The 80/20 Diet and 101 ways to lose weight.
(photos updated April 2014)
(photos updated April 2014)
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These look devineeeeeeeeee! Must try this version.. even tonight 😉
They sure look delicious! Isn’t it a funny feeling after the wedding when you have nothing to plan? Looking back I don’t know how I fitted it all in!
Looks pretty yummy! Tough food challenge and looks like you conquered it easily
Aha! That’s the real test isn’t it? The amount of them that you eat in a row! Rustic or not, I think I’d devour three too! 😀
ZOMG – these are BEAUTIFUL!
I made these with my 3 1/2yo (who was chief dough squisher!)
These have such a lovely crunchy texture (but not so crunchy that you fear you’re gunna snap a tooth!) and the inside is lovely & moist.
Definitely going to be making these again – they’re the perfect treat for folks on a sugar free, low carb diet. (Like yours truly!)
He he he so glad you loved them Amy, I too am planning when to make the next batch!
Oooh, these look absolutely delicious! Love the idea of using coconut flour
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Just a quick question – is maple syrup ok in a Paleo diet? I thought all sugar was a no no?
I might try without the maple and see how they taste
I was under the impression a small amount was ok because it is a natural and highly nutritional food. See Mark’s Daily Apple opinions (one of the leading Paleo guys) http://www.marksdailyapple.com/primal-paleo-cod-liver-oil-sunflower-butter-mead-maple-syrup-pectin/#axzz2tod6I4VC
Just made these, after spending the last months gorging myself on Anzac biscuits visiting Australia (and gaining about 5 pounds. I live in the US). A lot of coconut flour recipes are either too dry or too eggy, but with the almond flour, these are tender and wonderful. I used about 1T blackstrap molasses instead of maple syrup, because I find that it lends a stronger flavor for less added sugar. It isn’t cookie-sweet (which is fine) but the almonds are super toasty and wonderful! Once they cool, I hope they can safely dip in tea, but I might eat them all before they have a chance to cool! Thanks for this lovely recipe.
Hi Cat, if its any consolation I’m sure when I travel to the US I will put on a similar amount of weight eating all your national delicacies! So happy you loved this recipe, it is a staple in our home the only problem is they never last long enough!