Healthier Anzac Biscuits

Healthier Anzac biscuits

This recipe is based on a traditional Anzac biscuit recipe but with a healthier approach.  When I was a kid we never had sweets in the house with the exception being holidays, birthdays and special occasions and then Mum and the kids would make up a batch of biscuits like these.    Anzac biscuits were tradionally made on ANZAC day, a public holiday in Australia to remember and pay respect to those that were involved, died  and served in Wars.
Although sugar should be kept to a minimum, these biscuits are better than most as they contain a good amount of fibre from the coconut and rolled oats. In this recipe the amount of sugar is reduced as most recipes simply don’t need the amount of  sweetening listed and is replaced with Rapadura (or Panela) This is a cane sugar simply made by evaporating moisture out of the juice. It’s healthier than regular sugar as the plant micronutrients are retained albeit in small amounts, These include iron, potassium, magnesium, calcium, phosphorus and vitamins A, B1, B2, B3 and B6.  Like wise golden syrup has been replaced with organic maple syrup as it’s less refined and contains antioxidants, zinc, manganese and trace amounts of calcium potassium magnesium and iron.
Ingredients
2 cups organic gluten free plain flour (or wholemeal if not gluten intolerant)
2 cups organic rolled oats
1½ cups desiccated coconut
1½ cups rapadura
250 mg organic butter
1½ tblspns organic maple syrup
120ml boiling water
2 tspns bi-carbonate of soda
Method
Sift flour into bowl
Add rolled oats, coconut & rapadura
Melt butter in saucepan, skim off the milk proteins that will float to the surface as it comes to the boil. This is particularly important if you are gluten intolerant as the proteins in dairy products may also be an intolerance for gluten sensitive people.
Add maple syrup & water
Add bi-carb of soda, stirring and allow to foam & pour immediately into dry ingredients.
Mix well then take small pieces of mixture & press out on greased trays, allowing space between each for spreading.
Bake in slow oven 140o as they burn easily. Cooks in 20-30 minutes.
Makes approximately 24 biscuits

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