Alis Alexander of mioViva is a foodie from the Blue Mountains with a passion for naturally delicious, wholesome and balanced eating. She’s also a qualified nutritionist, and believes that a lifelong nutritious diet is achieved when we appreciate, enjoy and care for our food.
Here she shares her healthier version of the traditional ANZAC biscuit…
Prep time: 15
Total time: 45
If you’re missing a thing or two, tick the items you need to add to your shopping list.
Who’s doing the shopping?
Send the shopping list straight to their inbox.
What to do
1. Line a baking tray with non-stick baking paper and preheat oven to 150°C.
2. Combine oats, buckwheat flour, coconut, ground almonds and stevia in a medium sized mixing bowl.
3. Heat oil (or butter) and maple syrup in a small saucepan on low heat, stir to combine. When boiling, combine baking soda and boiling water in a small cup then add it to the oil and maple syrup mixture. Stir, the mixture will froth and foam. Remove from the heat and stir in vanilla extract.
4. Make a well in your dry ingredients and pour in the oil-maple syrup mixture. Stir with a wooden spoon until well combined.
5. Form into 12 balls and flatten into rounds. Place in the oven to cook:
– 20 minutes for soft and chewy (this how I like them!)
– 25-30 minutes for hard and crispy
6. Leave to cool on a rack. Eat!
Tips and variations
- Substitute maple syrup with 2 tablespoons of honey (honey is sweeter than maple syrup)
- Substitute buckwheat flour with wholemeal flour
- For crispier biscuits, divide mixture into 20 balls and flatten into rounds.
Find more recipes and foodie resources at mioviva.com.au