Plant Life Balance

Commemorate ANZAC Day with this plant-based twist on the classic biscuit

This year’s ANZAC Day commemorations will be a bit different than usual, but that’s not to say you can’t still honour the day at home.

Here’s a great gluten-free, vegan ANZAC cookie recipe from Wholesome Patisserie to try this week which is a lighter version than the traditional recipe.

What you’ll need:

  • 2 cups gluten free rolled oats
  • 1 1/4 cups gluten free all purpose flour
  • 3/4 cup desiccated coconut
  • 2/3 cup coconut sugar
  • 100g coconut oil
  • 1/4 cup + 1 Tbsp maple syrup
  • 2 Tbsp boiling water
  • 1 tsp baking soda

How to make it:

  1. Preheat oven to 160ºC and line a baking tray with baking paper.
  2. In a large mixing bowl, combine oats, flour, coconut and sugar.
  3. In a small pot over low-medium heat, melt together coconut oil and maple syrup until oil has completely melted and smooth. Remove from heat.
  4. In a small bowl, combine boiling water and baking soda, whisk well and pour into oil and syrup mixture. It will begin to froth, once it does, pour into dry flour mixture and mix until well combined.
  5. Take mixture and form into balls. Place onto tray, pressing down slightly to flatten into biscuits. Leave a gap between each biscuit as the will spread.
  6. Bake for 10-12 minutes or until lightly golden.

Committed to the plant-based life? If you’re looking for a new addition to your home jungle, get in touch with your closest Plant Life Balance accredited nursery and have a chat with the experts.

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