Anzac Biscuits with a Lemon and Macadamia Twist


  • 1 cup organic buckwheat flour
  • 1 cup organic quinoa flakes
  • ½ cup organic desiccated coconut
  • ½ cup organic shredded coconut
  • ½ cup Australian macadamias, chopped
  • ¾ cup organic brown rice syrup OR ½ cup organic raw honey
  • ¾ cup organic coconut oil
  • ½ tsp baking soda
  • 2 tbsp a2milk
  • 1 tsp vanilla extract
  • 1 lemon’s juice & zest (optional)


  1. Preheat your oven to 160°C and line baking trays with baking paper.
  2. Combine buckwheat flour, quinoa flakes, desiccated & shredded coconut, macadamias, vanilla and salt in a large bowl.
  3. Melt the coconut oil and syrup or honey together in a small pot over low heat.
  4. Combine bicarb soda and warm water to dissolve, then add this to the pot along with the lemon juice and zest (if using). Stir well.
  5. Remove from heat and pour the liquid over your dry mixture.
  6. Combine until all ingredients are evenly mixed. (If it seems too dry, add a little more water or oil until it just reaches the right consistency).
  7. Spoon 2-3 tablespoons of mixture and form into biscuits using your hands. Press down lightly onto your lined trays.
  8. Bake in the oven until golden (between 8-12 minutes depending how crunchy you like them!)
  9. Let cool for 30 minutes and enjoy!

Recipe inspired by Honest to Goodness

Creamy Chicken Cauliflower Curry
Wholefood Lamingtons with Raspberry Chia Jam


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