Paleo Anzac Biscuits

Paleo Anzac Biscuits

  • Serves: 26
  • Prep Time: 00:15
  • Cooking Time: 00:20

A crunchy gluten and oat free version of Anzac Biscuits. Anzac biscuits have long been associated with the "Australian and New Zealand Army Corps", they go back to World War 1. The families of our troops back home sent the oat biscuits to their men fighting, they contained more nutrients at the time than their army rations.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 1/2 cups almond meal/flour
  • 1 cup almond flakes
  • 1 cup coconut - finely-shredded (organic)
  • 1/2 cup sunflower seeds
  • 1/3 tsp pink Himalayan salt, or sea salt
  • 1/3 cup honey (unprocessed)
  • 1 Tbsp molasses (organic unsulphured)
  • 1/4 cup ghee, or organic butter
  • 1 tsp baking soda (bicarb)
  • 2 Tbsp filtered water


Preheat oven to 140c (fan forced). Line 2 large baking trays with baking paper.

Add the almond meal, almond flakes, coconut, sunflower seeds and salt to a large bowl. Mix to combine.

Add honey, molasses and ghee to a small saucepan. Heat gently, don't allow to boil.

Add the baking soda and water to a small cup and stir. Pour into the heated honey mixture, stir through and when the mixture froths remove from the heat.

Make a well in the dry ingredients and pour in the frothing honey mixture. Mix well to combine.

Scoop out rounded tablespoons of mixture and press in your hands to make the mixture come together and form a round patty shape approx. 5cm (2ins) in diameter. Place on the prepared trays and gently flattening.

Bake for 20 - 25 minutes until golden brown. Allow to cool on the trays for 10 minutes while they firm up, then transfer to a wire rack to completely cool. (These are crunchy biscuits, if you find after cooling they are still a little soft underneath, just pop back into the oven for a further 5 - 6 minutes).

Store in an airtight glass container to keep them crisp.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. Almond meal/flour is rich in manganese which helps the body heal after injuries and also helps the body break down carbohydrates. Almond flour is also rich in magnesium, which can help control your blood sugar levels. It's rich in vitamin E and other antioxidants, which may help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. Almonds are also a good source of calcium.

All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.

almond flakes

Almond flakes are thinly sliced blanched almonds. They are also good to resemble oats in recipes.

coconut - finely-shredded (organic)

In the majority of my recipes where I use dried coconut, I have used finely-shredded desiccated coconut (unless I have stated otherwise). Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur dioxide).

sunflower seeds

Sunflower seeds have a mild nutty flavour. An excellent snack as they are high in protein, delicious added to smoothies and grain free baking. Sunflower seeds can be finely ground to replace almond and other nut meals/flours in baked goods, substitute ratio 1:1. They are high in Vitamin E. Vitamin E travels throughout the body neutralizing free radicals. Sunflower seeds are also a good source of magnesium, which can help calm your nerves, muscles and blood vessels.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

molasses (organic unsulphured)

Blackstrap organic molasses is a nourishing sweetener which contains a considerable amount of nutrients that are essential for the body. Molasses contains essential minerals such as calcium, magnesium, manganese, potassium, copper, iron, phosphorous, chromium and cobalt. It also has various vitamins such as niacin, vitamin B6, thiamine and riboflavin. Choose an organic unsulphured brand when purchasing.


Ghee is a lactose-free ancient superfood. It is made by slow cooking and clarifying butter to remove the milk solids and lactose, it's pure butter fat. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brands are Organic Valley Purity Farms or Puresoul grass-fed. It is also very easy to make yourself. Ghee has a high smoke point 485F/250C.

baking soda (bicarb)

Also known as Bicarbonate of Soda or Sodium Bicarbonate and is used as a rising agent in baking, it contains no gluten or grains. I use Bob's Red Mill baking soda as I find it rises better than other brands I've tried.

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.