Thought I could get a bit creative with some Anzac biscuit variations this year. Turned out amazing, so it only made sense to share.

Makes 10 – 12 biscuits


  • 1 cup of rolled oats

  • 2/3 cup of desiccated coconut

  • 1 & 1/3 cup almond meal

  • 1/2 cup coconut sugar

  • 1 tsp bicarb soda

  • 1 tsp cinnamon 

  • 2xTbsp of Golden Syrup

  • 1 xTbsp water

  • 125g Olive Grove margarine OR 1/2 cup olive oil

  • 1xegg – I needed to bind it a little, actually worked well

  • Optional Twist: 1/3 cup sultanas


  • Pre heat the oven to 180 degrees.

  • Melt the margarine in the microwave (if you are using margarine)

  • Add all ingredients to a bowl and mix through evenly.

  • Line a baking tray with baking paper.

  • Form biscuits and place evenly on paper (enough room to expand and rise a bit).

  • Bake for 12 minutes and check how well done they are. Either remove or cook for another 3 minutes.

  • Set to cool for ten – fifteen minutes (Be patient, we know its hard)

  • Enjoy!


  • High in unsaturated fats due to the almond meal and olive oil

  • High in fibre from the almond meal and traditional oats

  • Source of antioxidants from the cinnamon and sultanas