These ANZAC biscuits moreish. Don’t say I didn’t warn ya.
I first posted my recipe for Paleo Anzac Biscuits in 2010 back when I had a food blog, but they deserve a spot here too.
Not just because they’re still such a crowd pleaser, but now that I call Australia home, it just feels apt.
If you’re after a nut-free version of these tasty biscuits, get my AIP Anzac Recipe here.
The Anzac Biscuit, known as the wartime biscuit, comes out every year around Anzac Day as a way to honor the ANZAC Soldiers of the First World War.
It’s been said that these biscuits were sent by women back home to their soldiers abroad. Made without eggs, these biscuits would hold together through shipping and wouldn’t spoil for many months.
This is my gluten-free, grain-free, Paleo take on the traditional Anzac (which are usually made using wheat flour, oats, shredded coconut and golden syrup).
Instead, my Paleo Anzac’s swap the flour and oats for nutrient-dense almond flour and flaked almonds.
The combination of healthy fats and protein from the almonds can help keep you fueled and full for a long time and the raw honey rounds out the flavor with more nutritional benefits than golden syrup.
Enjoy these healthy-but-you-wouldn’t-know-it Anzac Biscuits!
PALEO ANZAC BISCUITS
- 1 cup flaked almonds*
- 1 cup blanched almond flour, sifted
- 1 cup shredded/desiccated coconut, unsweetened
- 1/3 cup ghee, room temp**
- 1/4 cup honey***
- 1/2 tsp bicarb soda
- Place your flaked almonds, sifted almond flour, and shredded coconut into a bowl and stir to combine.
- In a small saucepan, mix the honey and ghee over low heat until melted. Add the bicarb soda and stir until dissolved (mixture looks a bit cloudy, this is normal).
- Pour the melted liquid mixture into the dry ingredients and stir together until well-combined.
- Place a long piece of baking paper on the counter and scoop mixture onto paper. Roll or knead into a log shape, about 1 foot long, and place into the freezer until solid, about 30 minutes.
- Preheat your oven to 160ºC/320ºF and line 2 baking trays with baking paper.
- Once the ‘log’ is solid, using a kitchen knife, slice into rounds, about 1cm thick and place them 2cm apart on the baking trays.
- Bake for 10-12 minutes or until golden brown. Remove from oven but do not lift the biscuits from the baking tray, they will be very soft and need to be left to cool for 10 minutes or longer to firm up a bit. (Nibbling on them while they’re cooling is totally justified and expected).
- Store in fridge and enjoy with some homemade nut milk.
© 2010 EMILY PRUITT – SOLEFIRE
* Flaked almonds are made from cutting down an almond’s horizontal plane, resulting in thin, wide oval chips. (This is different to slivered almonds, which look more like tiny matchsticks from being cut in a more julienne shape). I get my flaked almonds from The Source Bulk Foods in Brisbane.
** Ghee is clarified butter, therefore the milk protein is removed, and this makes ghee more easily tolerated by individuals that are dairy intolerant. If you prefer to avoid dairy altogether, replace with the same amount of coconut oil.
*** I use local raw Australian honey. If you have access to raw honey, I highly recommend using it as the flavor is rich and delicious (and nutritious!)
And for an even more decadent allergen-friendly treat…. stuff them full of coconut ice cream!