This buckwheat ANZAC biscuits recipe is dairy free and nut free, and even better they are super duper easy to make. A simple vegan biscuit with that classic combo of oats and coconut!
68gramsdesiccated coconutor shredded coconut - 3/4 cup
70gramsbuckwheat flour- 1/2 cup
30gramscoconut sugar- about 4 tbsp
100mLrice malt syrup- 5 tbsp
100mLcoconut oilmeasured melted - 5 tbsp
60mLwater- 3 tbsp
1tbspvanilla extract
1/2tspsalt
1/4tspbicarb soda
Instructions
Preheat oven to 150˚C and line a large tray with baking paper.
Separate out half a cup of the rolled oats and set aside.
Place all ingredients in a food processor except for the reserved half cup of oats. Process together to form a rough dough; it will be a little grainy but should easy come together when you pinch it with your fingers.
Add the remaining oats to the food processor. Pulse just a few times, until the oat flakes are incorporated into the dough but still visible.
Shape the mixture into biscuit shapes (size as desired; I usually get 18 using large heaped tablespoonfuls) and place on baking tray. The mixture doesn't spread too much, so make sure to shape into a biscuit shape and flatten them down onto the tray. Ideally, they should be between 5 mm and 1 cm thick, closer to 5 mm.
Bake for approximately 20 minutes or until the biscuits turn a nice golden brown, slightly darker at the edges. They will still feel soft in the centre after this time, but they will harden. If you want to have a slightly softer biscuit, I suggest under-baking. Try taking out between 12-15 minutes of cooking time.
Once baked to your liking, remove from oven and allow to cool and harden. Store in an airtight container; they should last 1-2 weeks stored at room temperature.
Notes
*You can use maple syrup, coconut syrup or date syrup instead of rice malt syrup. You can also use honey, but the biscuits will no longer be vegan.
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