Wholemeal Vegan ANZAC Biscuits

My son has a one-track mind. When he heard that Friday was a day off school for ANZAC day the first thing he said was ‘That means we have to make ANZAC biscuits!’ How can I say no to the one person in the world who really loves my baking? Unfortunately we have recently tried to reintroduce dairy to my son’s diet and his eczema has flared-up. So we are back to making everything dairy-free again. So I’ve substituted coconut oil for butter in these (and they are still delicious).

rack2

Ingredients

125 g wholemeal flour
85 g desiccated coconut

ingredients

150 g brown sugar
100 g rolled oats
125 g cold pressed coconut oil
2 tbsp golden syrup
1 tsp vanilla extract
½ tsp bicarb soda
1 tablespoon warm water

 

Directions

– Preheat oven to 150°C.

– Whisk together flour, coconut, sugar and oats in a large bowl.

whisk

– Melt coconut oil, vanilla extract and golden syrup in a small pot over a gentle heat.

– Combine bicarb soda and warm water to dissolve.

– Stir bicarb into oil mix. It will immediately foam up in the pot.

bubble
– Remove from the heat and pour into flour mixture.

mix1

– Mix together.

mix2

– Roll and squeeze mix together to make about 30 walnut sized balls. Place these on a tray lined with baking paper.

ball

– Place tray of balls in fridge for 5 to 10 minutes.

– Remove tray from fridge and flatten balls a little with the palm of your hand. You may need to squeeze some bits back together if they crack a little.

flatten
Bake for 20 – 30 minutes or until golden.

rack
– Cool on tray for at least 15 minutes before you try and move them.
– Store in an airtight container for up to 1 week.
bite

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