These ANZACS have less sugar and more goodness thanks to the cashews and hazelnuts. Plus they can be made gluten-free if needed. The wattleseed is optional, but it adds a delicate nutty, roasted coffee flavour, as well as a boost of protein, potassium, calcium, iron and zinc.
115g (3/4 cup) cashews (roasted, activated or raw)
115g (3/4 cup) hazelnuts (roasted, activated or raw)
50g (1/2 cup) rolled oats (use quinoa flakes for gluten-free)
40g (1/2 cup) desiccated coconut
120g (1/3 cup) golden syrup or maple syrup (see Tip)
50g coconut oil or butter, softened (use coconut oil for dairy-free/vegan)
½ tsp bicarbonate of soda (or you can use baking powder)
2 tbsp coconut flour
2-3 teaspoons ground wattleseed (optional)
1. Preheat oven to 180C (160C fan). Line 2 large baking trays with baking paper.
2. Place cashews and hazelnuts into a food processor or Thermomix and process until finely ground (Thermomix: 8 sec/speed 8). Add rolled oats/quinoa, coconut, syrup, oil/butter, bicarb soda, coconut flour and wattleseed and process until the mixture is well combined and comes together to form a ball (Thermomix: 10 sec/speed 5). Place mixture in fridge for 10-15 mins to chill.
3. Roll heaped teaspoons of the mixture into balls and place on prepared baking trays. Flatten slightly with hands. Cook for about 15 minutes or until golden. Transfer to a wire rack to cool. Serve.
- Golden syrup is traditionally used in ANZAC biscuits, but you can use maple syrup if you’d like a less-processed alternative.
- If you’d like to keep the oats whole, you can stir them through on Reverse in your Thermomix or fold them through by hand instead.