AuthorNathan
RatingDifficultyBeginner

A DF, EF and NF beautiful Anzac biscuit which can be made and cooked in under 20 minutes.

Yields12 Servings

 1 cup rolled oats
 ¾ cup shredded coconut
 ½ tsp baking soda
 2-4 Tbsp boiling water
 ½ cup Changing Habits Coconut Oil, melted
 ½ tsp ground ginger
 Optional Add Ins: 1-2 Tbsp organic molasses, pinch of nutmeg, 1-2 Tbsp Changing Habits Chia Seeds

1

Preheat oven to 170C. Line 2 baking trays with baking paper.

2

Mix together flour, sugar, oats, coconut, salt and ground ginger.

3

In a small bowl add 2 Tbsp of hot water and baking soda and combine.

4

Pour baking soda mix and coconut oil into the dry mix and combine.

5

If the mixture is a little dry add ½ Tbsp increments of hot water at a time until the mixture can be moulded easily into balls to be pressed easily into biscuit shapes without being too crumbly.

6

Place biscuit shapes onto the baking tray and place in the oven for 12 Minutes to 15 Minutes (or until golden brown).

7

Remove from the oven and allow to cool. Eat warm for a softer yet crunchy texture or allow to cool completely for a crunchy anzac biscuit.

Ingredients

 1 cup rolled oats
 ¾ cup shredded coconut
 ½ tsp baking soda
 2-4 Tbsp boiling water
 ½ cup Changing Habits Coconut Oil, melted
 ½ tsp ground ginger
 Optional Add Ins: 1-2 Tbsp organic molasses, pinch of nutmeg, 1-2 Tbsp Changing Habits Chia Seeds

Directions

1

Preheat oven to 170C. Line 2 baking trays with baking paper.

2

Mix together flour, sugar, oats, coconut, salt and ground ginger.

3

In a small bowl add 2 Tbsp of hot water and baking soda and combine.

4

Pour baking soda mix and coconut oil into the dry mix and combine.

5

If the mixture is a little dry add ½ Tbsp increments of hot water at a time until the mixture can be moulded easily into balls to be pressed easily into biscuit shapes without being too crumbly.

6

Place biscuit shapes onto the baking tray and place in the oven for 12 Minutes to 15 Minutes (or until golden brown).

7

Remove from the oven and allow to cool. Eat warm for a softer yet crunchy texture or allow to cool completely for a crunchy anzac biscuit.

Emmer Wheat Anzac Biscuits
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