ANZAC biscuits are a family favourite around here, and although they're an easy treat to whip up, golden syrup, butter and brown sugar aren't favourites for gut health.

the history of these biscuits of course is what makes them so great. basic ingredients, little prep time and no fancy equipment. so without changing the basic recipe and messing with history, we've simply substituted the butter and sugar out for more gut-friendly options and added our golden blend for an anti-inflammatory twist.

ingredients

1 cup rolled oats

1/2 cup plain flour* 

1/2 cup desiccated coconut

1 sachet golden Belly Blends

1/2 cup coconut oil*

2 tblsp brown rice syrup*

2 tblsp coconut sugar

1 tsp bicarb soda

2 tblsp water

method

1. preheat oven to 180 degrees and line a baking tray with baking paper. combine oats, flour, coconut sugar and Belly Blends in a bowl.

2. in  a small saucepan, melt coconut oil, brown rice syrup and water. add bicarb soda and stir until combined (will be foamy).

3. add syrup mixture to dry ingredients and mix well. drop spoonful's onto baking tray, leaving space between them as they will spread slightly. if your mixture is a little dry, add a little more oil or roll into balls and flatten slightly with a fork.

4. bake for 10-15 minutes until golden. remove and place on a wire rack to cool.

*Notes: this recipe works with gf flour, wholemeal flour or nut meals. if using coconut flour, use only 1/4 cup. the traditional use of golden syrup can be used instead of rice malt. butter or margarine can be used in place of coconut oil. if gf, look for gf oats.

5 ways to enjoy your ANZAC biscuits

these biscuits create a great base to any number of recipes! here's 5 of our favourites:

crumble topping: crumble cooked cookies (or cook as a crumble mix before rolling) and use to top your smoothie bowl or apple crumble.

ice cream sandwiches: who doesn't love an ice cream sandwich! simply scoop softened ice cream between two biscuits, press together and pop back in the freezer for 10 minutes to harden.

cheesecake: crumble biscuits in a food processor then stir in either melted butter or coconut oil. stir to combine then press into the base of your cake tin.

bliss balls: process biscuits in a food processor with any additions you like (walnuts, seeds, macca powder etc) and softened dates. roll into balls and store in the fridge.

muesli slice: crumble the biscuits up by hand, add any additions you like such as nuts, seed, dried fruits etc. melt peanut butter, coconut oil and rice malt syrup together and add to the dry ingredients. press into a lined lamington tin and bake for 10 minutes before cooling in the tin.

which of these recipes would you like us to create using our healthier ANZAC biscuits? let us know below.