My sugar-free ANZAC biscuits + 50% off sale

Posted on April 25th, 2013

This post has been updated.

I’m getting older and more sentimental and this year’s ANZAC day is piquing some emotional spots. For readers outside Australia and New Zealand, ANZAC day is a national day of remembrance to honour the members of the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli during World War I. (Today however, it goes beyond that anniversary; it’s now a day when we remember the service and sacrifice of all Australian servicemen and women from every conflict, past and present.)

Image via Claire K Creations. Recipe for a sugar-free ANZAC cookie below

Image via Claire K Creations. Recipe for sugar-free ANZAC biscuits below.

Right now, I’m feeling much respect. Respect for oldies. For a generation who sacrificed. It’s this – the idea of sacrificing for a greater and largely unknown good – that touches me. My goodness, the faith!? Do we ever feel this?! Couple this with the fact that these very people who sacrificed are now so very out on their own. We don’t care for our oldies as they cared for the future generations. We don’t “do” this same notion of sacrifice. Somewhat sadly, we just don’t have the time. Or faith, somehow.

Our “way” is to give money. This is not the same as our time and intimate contact. Is it? But it’s still very much needed. Today, as well as running an ANZAC biscuit recipe, and a special sale offer, I’m giving $1 from every sale to the ANZAC Appeal. Next year, I hope I have the time to be more intimate.

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My Sugar-Free ANZAC Biscuits

Again, for readers outside Australia and New Zealand, these biscuits were eaten by our soldiers in lieu of bread and was a tooth-cracking combo of long-last foods that would withstand the journey via ship to reach the troops: oats, flour, golden syrup, coconut and bi-carbonate of soda. It was an incredibly hard wafer, leading some of the wives and mums back home to finesse things a little. Today, we make them on this special day to remember the Fallen. I invite you all to take a moment to reflect and respect as you make these today. And to perhaps think of a way to help out – preferably intimately – to an oldie.

Makes 16

  • 3/4 cup of plain flour (see below for gluten-free version)
  • 1/3 cup stevia granules
  • 3/4 cup coconut
  • 3/4 cup rolled oats
  • 1/2 teaspoon each vanilla powder and cinnamon
  • 100g salted butter
  • 2 tbls rice malt syrup
  • 1/2 tsp bicarb soda dissolved in 1 tbls boiling water

Preheat oven to 175C. Mix the flour, stevia, coconut, vanilla, cinnamon and oats in a bowl. Melt the butter and rice malt syrup together until it bubbles and stir through the bicarb soda. Add the lot to the bowl and stir to combine. Roll heaped teaspoons of the mixture into balls and flatten on a greased tray. Bake for 15 minutes, or until golden brown. Cool on a rack to ensure they turn crispy!

For a completely gluten-free version: replace the flour with a combo of quinoa and rice flour and replace the oats with 1/2 cup almond meal.

Our special I Quit Sugar 50% off sale

For all of you after some more sugar-free recipes, we thought we’d pass on some love today by giving you 50% off any ebook in our collection:

The I Quit Sugar: 8-week program: This is the book you buy if you’re wanting to quit. Today $7.50

The I Quit Sugar Cookbook: 108 sugar-free recipes. This is the book you buy if you just want to start cooking treats like coco-nutty granola, green cheesy mish mash soup, avocado and coconut water popsicles. Today $9.50.

The I Quit Sugar Bundle. This is what you grab if you want both for a song. Today $14.50.

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The ANZAC Appeal Charity

We’d like to give $1 from every purchase to the Appeal which enables them to financially assist families with grocery expenses, household bills, medical and hospital expenses, mobile aids (such as wheelchairs, scooters and walking frames), household repairs and maintenance and funeral costs. In addition, volunteers provide non-financial support in the form of home and hospital visits providing both psychical and emotional care and assistance. If you’d like to make your own donation, you can do so here.

May 3: Thank you everyone we just made our IQS donation to the Anzac Appeal. x

Have a wonderful day. Respect!

Related Posts with Thumbnails
  • Bex

    And Stevia Granules would be???
    I have Nativa and pure green stevia. Either do?

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    Emily Reply:

    exactly the same.

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    debs Reply:

    Yesterday I bought some Whole Leaf Raw Stevia Powder (Ojio) and thought it would be fantastic because it’s raw and an olive green colour. But it’s definitely not granules, can i use this for this recipe? or will it make my biscuits taste bitter as Sharon suggested above/

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    Debs Reply:

    Ok, so I made these with less than a 1/4 cup total of combined powder and natvia, and unfortunately they turned out a little yuck. Actually a lot yuck. I gave them to my family, I think only a half a biscuit was consumed. The stevia was just too overpowering and leaves a yucky taste. Don’t know if the powder is more potent?

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  • Anna

    I’m finding it impossible to get vanilla powder. Any suggestions?

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    Belinda Reply:

    Loving earth have vanilla powder. If you can’t find it at your local “health food shop” you can buy it directly from them online

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    Anna Reply:

    Fantastic! I’ve searched every health food store I come across and no luck! Thanks heaps.

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    Julia Reply:

    Heilala sell online

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  • http://www.crashtestmummy.com.au Laney | Crash Test Mummy

    Mine are in the oven!

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  • Meg

    Very keen to try these but don’t yet have rice malt syrup- what could this be replaced with any suggestions?

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  • Megan

    Just as this email popped into my inbox on my iPad, I was putting my own trial batch of sugar free Anzac cookies in the oven… My recipe is almost identical, except, I didn’t use any stevia and put in 3 tblspns of rice malt syrup… They are not quite as chewy as the original but my fussy family have all declared them a hit!

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  • Linzi

    Thank you so much for this recipe – can’t wait to try xxx

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  • http://slowingit.blogspot.com.au/ Michelle Ellis

    Ooooh mine are in the oven too! Can’t wait to try them.

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  • Sharon, Claremont, WA

    Hi Hayley, yes after only doing a preliminary look into Erythritol I think you are correct in suggesting the addition of it to Stevia powder permits its use as a precise measure for measure granulated sugar substitute. Pure Stevia (at least by Wonderfoods and Nirvana that I have in my shop and use personally) as a powder will have the bitter taste in large amounts due to the Steviol Glycosides in its biochemical structure. A well-read older European gentleman customer of my shop told me he has concerns with Stevia’s extraction process re the apparent use of hexanes and chlorine. Eek! More research required there from me… (Stevia drops with the “natural flavours” out now by Nirvana and Sweet Leaf are to die for, by the way!). Agave is a high fructose sweetener so large amounts daily would not be recommended if other high fructose foods are consumed due to its unique passive absorption into the liver (and it being a FODMAP of course, if you are sensitive, like me). Coconut Nectar Syrup is not a FODMAP sweetener and is just delicious. Maple Syrup is sweeter in baking than other liquids I have tried. And Sarah approved/FODMAP approved! Dr Mercola’s website is great for understanding the metabolism of fructose (humans never consumed more than 25g a day until now, especially in USA with massive soft drink consumption)- and has lists of high fructose fruits/foods to assist those who are interested :)

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  • http://www.fundraise.city2surf.com.au/elly_cavanagh Elly Cavanagh

    Thank you so much Sarah for this recipe! So tasty, the husband and kids were fighting me for them lol… Better make some more :)

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  • Barbara

    Coles sell it, $3.

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  • Hannah – Sydney

    I’m really not keen on stevia – would it work if i used rice malt syrup instead?

    Also, I’m lactose intolerant – could i replace the butter with olive oil and salt instead?

    Thanks xx

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    Julia Reply:

    Yes you can totally use rice malt syrup and olive oil or coconut oil.

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    Julia Reply:

    I made some last night like this. 5 tblspn coconut oil 3 tbspn rice malt syrup 1/2 tsp baking powder 100g coconut flour (I used LSA) 100g oats 50g desiccated coconut (I chopped up coconut flakes) cinnamon and vanilla powder as preferred… Combine wet ingreds on stove with baking powder.. rest of dry ingredients in bowl.. Combine. Used a bit of water to make it tacky enough to make into balls. Slightly flatten them on lined tray.. Bake at 160deg for 15 take out flatten then bake for another 5-10 til golden. Wahlah!! Sooo crunchy and yum!

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    Sharon, Claremont, WA Reply:

    Julia, your recipe sounds amazing and I till try that for my teen daughter this weekend! I use coconut oil for everything since reading several Bruce Fife books on the many wonders of coconut.

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    Simone Reply:

    Hi, I am lactose intolerant too and my kids are dairy free – so I used Nuttelex instead and they turned out perfect:)

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  • Emily

    Thankyou so much for this recipe Sarah, they’re honestly the most delicious bikkies I’ve ever eaten… I’m usually not a huge fan of biscuits but these are simply divine.

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  • Hayley, Brisbane, qld

    Sharon, thankyou for your reply, much appreciated and very informative… I will definitely be checking out Dr Mercola’s website for more info! I bought the agave as a bit of an impulse buy when doing the grocery shopping and remembered seeing it listed in many of the “healthier” recipes I had come across lately… but I obviously forgot what Sarah had written about it in her IQS book re how it contains 70-90% fructose, arghh! I will definitely look into where I can buy some coconut nectar syrup :)

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  • Ruth

    Hey Sarah,

    Love all your food investigation. Right down my alley. And yes, I am totally considering quitting sugar (reading your book at the moment). However, one thing that does surprise me is that you recommend using regular flour in some of your recipes. I was just reading this article (on Pete Evan’s site?) about how all wheat nowadays, organic or not stems from genetically engineered wheat. So, I’m trying more and more to avoid it. Besides, I’m more of a whole meal girl. What’s your take?
    Cheers,
    Ruth

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  • Julia

    Hi Annie. I have been and think I’m “allowed” as fructose is what we are avoiding… Maybe someone else can clarify?

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    Gemma Reply:

    You can, although I think the idea is to reset your tastebuds. It depends on your thoughts though, if you’re just worried about the health aspect then no biggie, eat rice malt syrup and stevia from the start. If you’re one of those people who ‘relies’ on sugar and that bothers you, then it’s best to completely avoid all sugar as much as possible.

    Personally, I seem to have gotten addicted to vanilla stevia, so am considering going through the program again to get back to the place where carrots were a big treat – I felt much cleaner and enjoyed veggies more.

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  • Corinne

    HI there, i am new to your site this week. i don’t like stevia (or any versions i’ve tried of it) can i use xylitol in your recipes instead?

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    Gemma Reply:

    It subsitutes exactly the same, the issue is more to do with health concerns. Also sugar alcohols in large quantities can have a laxative effect, so maybe this is a good time for portion control ;)

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  • Gemma

    I’ve had the stevia powder that is just crushed leaves (it looks green) and it tastes quite odd. But I did only try it in tea. Same goes for trying to chew the fresh stevia leaves. I think if you’re someone who is quite adjusted to eating ‘odd’ foods and enjoys the taste of spirulina and kale in juices then go nuts, otherwise it might be disappointing if you’re going for an ‘authentic’ flavour.

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  • Cathg1g2

    Thanks Sarah, I took advantage of your offer, our whole family, esp teen daughters are going to benefit from this resource (thou I doubt whether they would dream of acknowledging it now!), the naturopath has advised them about PMT and stress and how sugar exacerbates it all.
    Now to work out to load it on my Kindle to read at night!

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  • http://SourcesOfInsight.com J.D. Meier

    > the idea of sacrificing for a greater and largely unknown good
    Way to be.

    What goes around, comes around, and, when it doesn’t, the greater and largely unknown good gives us hope for brighter days and better ways.

    “Those things which are precious are saved only by sacrifice.” — David Kenyon Webster

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  • http://jettasnest.com Sam

    I made these for my kids this week a day after making regular anzac biscuits. They loved these ones the best! I haven’t tasted them yet as I’m smack bang in the middle of a Whole30 challenge so I’ll have to make them again in a couple of weeks :)

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  • Jenni

    These biscuits are NOT sugar free. Rice malt syrup contains sugar (mainly maltose ie two glucose molecules and some glucose).

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    linda Reply:

    I think she means fructose free?

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    Sharon, Claremont, WA Reply:

    Yes, “sugar” ie. table sugar, refined sugar, white sugar – is “sucrose”, a disaccharide that splits into 50% fructose and 50% glucose. So the bikkies – and the recipes generally – are not carbohydrate calorie free (4 calories per gram of fructose, glucose or galactose) nor lacking in glorious sweetness but Rice Syrup/Rice Malt Syrup contains the disaccharide “Maltose” which is two glucose molecules bonded together. Stevia is calorie free though. :)

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  • candice

    Is it possible to use wholemeal flour instead to make it a little healthier? Also, is there an alternative to rice malt syrup?

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  • Cynthia

    Hi Sarah

    What is the nutritional content of one biscuit. I am on a calorie controlled programme but would love to have a cookie with my cuppa.

    Thanks

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  • crys

    is it possible to skip the bicarb soda? i dont have it in the pantry.

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  • Rebekah

    Oh my goodness, these are ay-may-zin! Even the dog wanted some! This is by far the best sugar-free anzac biscuit recipe I have ever had, even better than the ones in the stores! Thanks so much! :D

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