Get Ready for ANZAC Day - Healthy ANZAC Biscuits

By TERESA CUTTER | THE HEALTHY CHEF

Teresa Cutter "the healthy chef" is one of Australia’s leading authorities on healthy cooking.

Anzac biscuits are a favourite of mine to bake in my kitchen and they are traditionally made with rolled oats, butter, sugar, golden syrup, white flour and coconut. I’ve adjusted the original recipe to create a few different versions of this fabulous cookie so that you’ll hopefully find the creation that works for you. The first is my favourite and based on traditional rolled oats combined with coconut, almond and heart healthy / anti-inflammatory macadamia nut oil, it’s hard to stop at one. The great thing about this recipe is that you can also swap the oats for quinoa to make them suitable for gluten free eating plans. My next version is more traditional and made with organic wholegrain spelt, rolled oats, organic honey, vanilla, coconut and quality butter that just melt in the mouth. My third creation is made with a base of almonds and coconut , then scented with vanilla bean which makes them perfect if you’re on gluten free eating plans.

What’s great about them: 

Oats are a great source of soluble fiber that fills you up, so you feel fuller for longer. According to studies, the beta-glucan fiber found in oats can help regulate your appetite for up to 4 hours as well as help lower cholesterol. I’ve also used macadamia nut oil in my recipes which works as an anti-inflammatory and replaces traditional trans fats + margarines found in most store bought Anzac cookies. Spelt is an ancient grain that is related to wheat, but has a lower gluten content so it’s kinder to the digestive system in people with gastrointestinal issues or sensitivities to wheat. It’s a good source of protein and has around 20% more protein + up to 65% more amino acids than traditional wheat flours.

Ingredients

• 1 1/2 cups (175 g / 6 oz) rolled oats
• 1/2 cup (40 g / 1 1/2 oz) desiccated coconut
• 1/2 cup (60 g / 2 1/4 oz) flaked or chopped almonds
• 2 1/2 tablespoons macadamia nut oil, cold pressed coconut or olive oil
• 2 tablespoons honey or your alternative such as organic maple syrup or yacon, rice syrup
• 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
• 1 tablespoon water

Method

• Combine oats, coconut and almonds into a food processor or the dry jug in the Vitamix.
• Add the oil, honey and vanilla.
• Turn on the food processor or Vitamix and mix well for about 15 – 30 seconds or until combined.
• Add the water and process again. The addition of water will help the cookie mixture stick together.
• Form into 20 small cookies and place onto a baking sheet lined with baking paper.
• Flatten down with enough room around each cookie.
• Bake for 20 -30 minutes in a low 150 C (300 F) oven. or until golden brown.
• Cool completely before eating and enjoy.
• Makes 20 delicious Anzac cookies.
• Store in an airtight container for 5 days.

(Source).