Looking for a delicious and healthy Anzac biscuit recipe that is just a bit more special than the traditional one? These Raw Macadamia Anzac Biscuits are a sophisticated version of the Aussie classic Anzac biscuits. Traditionally these biscuits are made from oats, butter, sugar and white flour. So in the spirit of the occasion and tradition, I decided to create my healthy version few years back. This year, I decided to make a new version, that embraces gorgeous Queensland macadamia nuts. If you are not familiar with Anzac biscuits, they are basically very yummy gooey oat and coconut biscuits.
I made these raw macadamia anzac biscuits using oats, but if you are gluten free, you can replace oats with quinoa or rice flakes. You can also use your favorite liquid sweetener. Raw Macadamia Anzac Biscuits
1 cup oats (quinoa flakes for gluten-free option)
1/2 cup desiccated coconut
1/2 cup almonds
1/4 cup raisins
1/3 cup macadamia nuts
2 1/2 tbsp macadamia or coconut oil
3 tbsp rice malt syrup
1 tsp vanilla powder
- Place almonds in a food processor and run till they break into smaller pieces. Add rest of the ingredients (except raisins and macadamias) and run until slightly sticky dough is formed.
- Add macadamias and pulse few times to break down the macadamias into smaller pieces.
- Add raisins in the mix and fold them in by hand or by pulsing the food processor few times.
- Form little balls from the raw macadamia anzac biscuits dough and flatten them. Biscuits are ready to enjoy! Store in the fridge.