Superfood ANZAC Biscuits

by Leah Halmagyi
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Ingredients

  • 2 cups mixed seeds (pepita, sunflower, pine nut)
  • 1 cup desiccated coconut
  • 1 cup LSA
  • 2 cups unrefined coconut sugar
  • 1¾ cups buckwheat flour
  • 150g unsalted butter
  • 150g date syrup
  • ¼ cup almond oil
  • 2 tsp vanilla extract
  • 1½ tsp bicarbonate of soda
  • 2 Tbsp boiling water

Instructions

1 Preheat oven to 160°C. Combine the seeds, coconut, LSA and coconut sugar in a food processor and pulse until smooth. Transfer to a bowl and mix with the flour. Melt the butter and date syrup gently and stir in with the almond oil and vanilla. Add the bicarbonate of soda to the boiling water, stir well, then beat in until smooth.
2 Place tablespoonfuls of batter onto lined oven trays leaving plenty of space to spread, then bake for 12-14 minutes, until deep-golden. Cool on a wire rack.