Healthy Anzac Biscuits with banana flour and lupin (vegan, gluten free, soy free)

Vegan Paleo Anzac Biscuits
Vegan Paleo Anzac Biscuits

Anzac biscuits are naturally a must on Anzac day and you shouldn’t miss out on this just because of your intolerance or lifestyle choice! I hope you enjoyed last year’s Anzac biscuits but if they were too macaroon-y for you, here is a recipe that is closer to the original we all love and miss. This one uses banana flour which is a great source of resistant starch, keeping you fuller for longer. It functions like soluble fiber and is therefore great for digestion without being a burden on your gut, like unsoluble fiber. Add to that improved insulin sensitivity and lower blood sugar levels and you can enjoy Anzac day without your usual blood sugar rollercoaster.

These babies are vegan, making them the ideal companion for a cuppa if you are following a vegan or low-cholesterol diet, and depending on which sugar source you use, these could even be paleo. The choice is yours! With the fat coming from moderate amounts of coconut oil, desiccated coconut and just a few sliced almonds for that extra crunch, they are a guilt-free treat, and because they are so satisfying, there is less risk for you to go overboard on them. Despite their moderate fat content, they have a yummy buttery flavour. I also added lupin flakes for added texture, protein and fibre. Enjoy!

Makes 20 biscuits

150g banana flour
100g coconut sugar or other sweetener of choice
50g desiccated coconut
30g lupin flakes
1 tbsp flaked almonds
1 tsp gluten free aluminium free baking powder
50g coconut oil, melted
1 tbsp rice malt syrup

Preheat oven to 150 °C and prepare a cookie tray by lining with baking paper or a silicone mat. Combine the dry ingredients bar the baking powder, i.e. the flour, sugar, coconut, lupin and almonds in a large mixing bowl. Froth the baking powder with 4 teaspoons of hot water in a small bowl, and mix in melted coconut oil and rice malt syrup. Stir the wet ingredients onto the dry ingredients, knead until well mixed, then roll into balls and place on the baking tray. Lick the bowl clean. Bake for 20-25 minutes. Let stand in the oven for another few minutes, then cool on a plate.


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