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Anzac Biscuit

  • 20 Serves
  • 15 minutes
  • 30 minutes

A spin on the traditional Anzac cookies, these are lower in sugar, crunchy and chock full of deliciousness.



20 Serves*
1 1/2 cup rolled oats
1 1/3 cup desiccated coconut
1 1/4 cup buckwheat flour
1/4 cup tapioca flour
1/2 cup pitted dates, chopped
3 tbsp maple syrup
1/2 cup (125g) butter
6 tbsp coconut oil
1 tsp bicarb soda
1/4 cup boiling water
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Preheat the oven to 180C.
  2. In a large mixing bowl, combine oats, coconut and flours. Stir to combine.
  3. In a small bowl, add the dates, bicarb soda and boiling water. Set aside to let it sit for a few minutes to soften the dates.
  4. In a small saucepan, melt the butter and coconut oil with the maple syrup then add the dates and bicarb mix. When combined add to the bowl of dry ingredients and mix well.
  5. Scoop 1-2 tablespoons and roll into a ball and flatten on a baking tray to 1cm thickness. Repeat until you have used all the dough.
  6. Bake for 12-15 minutes or until golden.

More about this recipe

Nutritional information per serve:
Calories 152.82kcal/ 639kJ
Total Fat 10.21g
Carbs 14.41g
Sugars 4.23g
Protein 2.04g
Sodium 36.47mg
Fibre 1.96g

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