Vegan Anzac biscuits and Biscotti

Sunday afternoon sorted

I recently bought Divine Vegan Desserts by Lisa Fabry and have been blown away by the exciting and often healthy vegan goodies found in there. She focuses on interesting desserts picked up from around the world with a focus on whole grains, fresh fruits and nuts. These are the first two recipes I tried from the book and despite adapting them quite heavily they worked like a charm. I hadn’t heard of Anzac biscuits until I opened this book. They were developed during the first world war for the Australian and New Zealand troops. They normally contain butter but this recipe replaces with with oil.

Makes 15

  • 1 cup rolled oats
  • 1/2 cup desiccated coconut
  • 1/2 cup white self raising flour
  • 1/2 cup whole meal self raising flour
  • Pinch of salt
  • 1/4 cup flaked almonds
  • 1/2 cup golden caster sugar
  • 2 tbsp golden syrup
  • 1/4 cup canola oil
  • 1 tsp bicarbonate of soda
  • 2 tbsp boiling water

Mix together the oats, coconut, flours, salt and almonds.

Melt the sugar into the syrup and oil over a low heat. Mix the soda with boiling water and as it bubbles stir into the sugar mix and then beat into the dry mixture.

Line a baking sheet. Pick up a piece of the mixture and roll into a ball. Flatten into a disc and place onto the baking sheet. Place the tray in an oven pre-heated to 170oC for 10 minutes until golden.

Let cool for 5 minutes and then place on a cooling rack.

For the Biscotti – makes 16

  • 1 cup whole meal flour
  • 1 cup of white flour
  • 2 tsp baking powder
  • Pinch of salt
  • 1/2 cup apple puree
  • 3 tbsp canola oil
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 3/4 cup sugar
  • Zest of one lemon
  • 1 cup of blanched almonds or pistachio

Place the flours, baking powder and salt in a mixing bowl. In a smaller bowl combine the apple, oil and extract.

Add the sugar, nuts and zest to the flour and then beat in the apple/oil mix. If it doesn’t come together as a dough add a small amount of water.

Shape into two logs, each an inch high and a couple of inches wide. Place on a baking sheet and into a preheated oven at 170oC for 25 minutes.

Let cool for ten minutes and then slice each into eight pieces. You will need a very sharp knife. Place on their sides back on the baking sheet and put them into the oven for 15 minutes on each side.

Serve with coffee. What are your favourite afternoon treats?

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6 thoughts on “Vegan Anzac biscuits and Biscotti

  1. Pingback: 開心果的3個健康功效 | 众溰梦 的分享空間

    • My reply seems to have vanished…
      I have seen apple sauce used quite a bit bu Isa Chandra on Post Punk Kitchen. She blends it with nut butter as an egg replacement. Works really well as long as the taste of nut works in the dish.

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