Updated Lectin Free Vegan Anzac Biscuits Recipe

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Anzac biscuits have long been a cherished snack in Australia, steeped in history and tradition. Originally crafted to withstand long journeys, they were designed to nourish and sustain. Fast forward to today, and there’s a lot more people conscious of their health and what they’re putting into their bodies that could cause inflammation and other health issues in the long term.

As you know, I’m a huge fan of the lectin-free diet, which has most recently gained traction, especially among those looking to reduce inflammation and improve gut health. This newer diet perspective aligns also with gluten-free, dairy-free, and refined sugar-free principles, urging many to revisit traditional recipes with a healthier option or variation.

Traditional Anzac biscuits rely on ingredients like oats and golden syrup, elements rich in lectins and sugars. By reimagining the standard recipe and finding a way to re-create it using healthier alternatives was my determination.

Navigating through recipe adjustments isn’t just about swapping ingredients. It’s about understanding the reasons behind the changes. By using allulose or monk fruit sweetners instead of sugar, we’re reducing calorie content and supporting stable blood sugar levels. This adaption keeps the essence of the biscuit while making them suitable for those avoiding specific dietary triggers.

Incorporating a lectin-free approach to Anzac biscuits allows us to honor the past while catering to the present needs of health-conscious individuals. This evolution shows that tradition and health trends can harmoniously coexist, expanding the cookie’s reach and appreciation.

Crafting the Perfect Lectin-Free Anzac Biscuit: Step-by-Step Guide

So this recipe is my own creation which I have tried and tested and enjoyed the results. You’r welcome to change up any of the ingredients you feel necessary as not everyone will have these ingredients. There is possibility of changing up the flours used.

Ingredients:

• 1 cup blanched almond flour (fine)
• 1/2 cup tiger nut flour or coconut flour (I didn’t have a full 1/2 cup of tiger nut flour, so topped up with coconut flour.).
• 1/3 cup unsweetened shredded or desicated coconut
• 1/4 cup slivered or sliced almonds or chopped walnuts (I used sliced blanched almonds )
• 1/4 cup allulose or monk fruit sweetener (I used Golden Monkfruit Sweetener by Lakanto)
• 1/2 tsp aluminium free or organic baking soda
• 1/4 tsp iodised sea salt
• 2 tbsp flaxseed meal + 5 tbsp water (to replace egg – let sit for 10 min)
• 1/4 cup melted coconut oil or olive oil
• 1 tbsp yacon syrup, date syrup, or pure monk fruit syrup (I used Lakanto Golden Syrup))
• 1/2 – 1 tsp vanilla extract

Instructions:

1. Preheat oven to about 180°C (320°F) and line a baking tray with parchment paper.
2. In a small bowl, mix flaxseed meal with water and let sit for 10 minutes to thicken.
3. In a large bowl, combine almond flour, tiger nut/coconut flour, coconut, nuts (if using), sweetener, baking soda, and salt.
4. Stir in the flax mixture, melted oil, yacon syrup, and vanilla extract.
5. Mix until dough holds together. If it’s too crumbly, add 1–2 tsp water.
6. Roll into small balls, flatten slightly, and place on tray with space in between.
7. Bake for 15 minutes, or until golden brown around the edges. After 15minutes I had to put in for another 10 minutes.
8. Cool completely on a wire rack—they firm up as they cool.

🌸 Tips:

• For crispier biscuits: flatten them thinner and bake a little longer.
• For a chewier version: keep them a bit thicker and slightly underbake.

Storing your biscuits correctly keeps them delicious for days. In an airtight container, they maintain their texture, giving you a healthy snack for this special occasion or any other time in the future.

Let me know how you go and if you decide to change up the ingredients slightly? Enjoy!