Anzac bickies are an Aussie favourite, and this is a version of the classic recipe that seems to be reinvented every time I step into the kitchen.
When I started out on my health journey, I simply took recipes I was used to making and tweaked them, changing ingredients one at a time and aiming to use healthier options. I continue to do this all the time.
I took a favourite Anzac bickie recipe, and it has evolved and been reworked again and again and again. I don’t think I’ve made the same batch twice actually.
Everyone is looking for someone to tell them what to eat and how to make it. I don’t blame them – healthy eating has been made out to be so complicated, and it’s certainly confusing with so many conflicting pieces of information and ‘evidence’ out there.
Personally, I believe in experimenting and trying things for myself and I encourage you to do the same. Don’t be afraid to rework or reinvent the wheel – mix it up, literally, in the kitchen. It’s not always going to work, but it’s a fabulous way to reclaim your power when it comes to what you eat.
Back to the non-Anzac bickies. This recipe is so quick to make – it’s the sort of thing you can quickly mix up before or after tackling dinner and have something fresh for the kids’ lunches the next day. This is a gluten-free and nut-free version of my sugar-free Anzacs.
- 1 cup rice puffs
- a little less than 1 cup buckwheat flour*
- 3/4 cup shredded coconut (or desiccated if that’s what you have)
- 1/4 cup rice malt syrup
- abt 3 tbs coconut oil
Put all ingredients into a bowl and mix. You can melt the oil and syrup first, but I’m too
lazy busy 🙂 It might seem dry – keep mixing for a bit to make sure the wet ingredients are completely worked through. If it still seems too dry, you can add a bit more rice malt syrup, oil, or a dash of water. (*Buckwheat flour can give a dry consistency. My favourite version of this recipe uses almond meal, but I needed a nut-free version for school).
Taste! See if it’s sweet enough for you and your kids. If you feel it needs to be sweeter, you can try adding a dash of vanilla extract to intensify the sweet taste without adding sweetener.
Bake in a 160 C oven for about 12 minutes.