Grain Free Nut Free Anzac Biscuits
Recipes

AIP Anzac Biscuits (Paleo, Nut-Free, Egg-Free)

First things first, if you’re American like myself, then you know the word ‘biscuit’ as a savory muffin that you eat with butter or gravy. Here in Australia however, ‘biscuit’ is defined by the British definition, meaning a sweet cookie.

Every year, Anzac Day falls on April 25th, and these biscuits are the traditional cookie served to remember the brave soldiers that landed on Gallipoli this day back in 1915 during the First World War. It’s been said that these biscuits (‘bikkies’) were sent by women back home to their soldiers abroad, but after a little more research it seems this might not have been the case. Never-the-less these cookies orginated around this time, either as a way to feed the soldiers, or as a means of raising money for the tropes. Made with ingredients that would hold together through long-haul shipping and without eggs so they’d store and keep well for many months.

Tigernuts in AIP cookies
Traditionally, the Anzac Biscuit is made from wheat flour, oats and golden syrup. Not the sort of foods you see here on SoleFire Wellness, so I knew I was up for a challenge. But I have been making my own gluten free, grain free, paleo version of Anzac ‘Bikkies’ for years. So, this year I’m taking it up a notch and created a nut-free, AIP-friendly Anzac Biscuit as well!

Pinterest AIP PALEO ANZAC BISCUIT

Click here to pin this recipe!

If you could smell the aroma that fills the kitchen while these little morsels bake, I guarantee you would beeline it straight to yours to make some yourself. I hope you enjoy these scrumptious nut-free, vegan, AIP Anzac Biscuits.

Anzac cookie nut free

Emily’s Dietary Scorecard

Gluten Free Dairy Free Tree Nut Free No Sugar (added)
Grain Free Delicious Vegetarian Low Sugars (all forms)
Paleo Nightshade Free Egg Free Low FODMAP

AIP Anzac Biscuits

Yield: 12

Ingredients

  • 1 cup tigernut flour, sifted
  • 1/2 cup sliced/diced tigernuts*
  • 1 cup (fine) shredded/desiccated coconut, unsweetened
  • 1/2 cup (large) coconut flakes, unsweetened
  • 1/2 cup coconut oil
  • 1/4 cup + 1 tablespoon honey**
  • 1/2 tsp bicarb soda

Instructions

  1. Sift your tigernut flour into a large bowl and add the diced/sliced tigernuts, shredded coconut and coconut flakes into bowl and stir to combine.
  2. In a small saucepan, pour in the honey and coconut oil and heat on low, until melted. Add the bicarb soda and stir until dissolved (mixture looks a bit cloudy, this is normal).
  3. Pour the melted liquid mixture into dry ingredients, and stir together until well-combined.
  4. Place a long piece of baking paper on the counter and scoop the mixture onto paper. Roll or knead into a 'log' shape, about 1 foot long, and place into the freezer until solid, about 30 minutes.
  5. Preheat your oven to 160ºC/320ºF and line 2 baking trays with baking paper.
  6. Once the 'log' is solid, using a kitchen knife, slice into rounds about 1cm thick and place them 2cm apart on the baking trays.
  7. Bake for 10-12 minutes or until golden brown. Remove from oven but do not remove from the baking tray, they will be very soft and need to be left to cool for 10 minutes or longer to harden. (Nibbling on them while they're cooling is totally justified and to be expected!)
  8. Store in fridge and enjoy served with homemade coconut milk.

Notes

* You can either purchase pre-diced tigernuts, or slice whole, peeled, tigernuts yourself. I have experimented with both varieties and found the mouthfeel of the tigernuts that I sliced myself to be more similar to that of traditional oats used in an Anzac, but both will work well in this recipe.

** I used local raw Australian honey. I recommend using raw honey if possible for both its nutritional benefits, deep flavor (mimicking golden syrup), as well as yielding the most consistent result in this recipe.

https://solefirewellness.com/food/recipes/aip-anzac-biscuits

Nut free Anzacs Bikkies

Thank you to all our ANZAC soldiers and their families. Lest we forget.

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15 Comments

  • Reply Amanda April 20, 2017 at 2:36 pm

    You beauty! I do miss my Anzac biscuits and have never found one close. Hadn’t thought of tigernut flour. Good job I stocked up when i got back. Now I can have an Anzac as I watch the sunrise on Tuesday

    • Reply Emily April 21, 2017 at 7:11 am

      I had so much fun developing these Amanda, let us know how you go Tuesday morning and ENJOY!

  • Reply Carolyn April 21, 2017 at 4:09 pm

    I think you’re in Australia? Where do you buy tigernut flour in Qld?

    • Reply Emily April 21, 2017 at 5:09 pm

      Hi Carolyn, I sure am in Australia 🙂 If you hover over the word ‘Tigernut Flour’ in my recipe, I have linked the brand I like. They ship Australia wide. Enjoy the bikkies!

  • Reply Kristen April 22, 2017 at 7:46 pm

    Thank you!!! I am over 2 years into AIP, with some reintros (finally!) and only today I was thinking how much I’d like to eat an Anzac biscuit! I’ve been using tiger nuts heaps and I LOVE them. Plus, I have some in the pantry so I can make these tomorrow! Woohoo!

    • Reply Emily April 22, 2017 at 7:54 pm

      Woohoo! Thanks for this great message Kristen. I am so glad you will get to enjoy Anzacs again! Let me know how it goes, everyone is loving them so far. Have fun in the kitchen tomorrow!

  • Reply Amanda April 22, 2017 at 8:01 pm

    Yum! Made these biscuits earlier. Mine were a little thicker because I left them in the freezer for a bit too long, but they are still delicious. Will be a new favourite and they are so easy to make. Thanks for a great recipe!

    • Reply Emily April 23, 2017 at 1:31 pm

      Thanks for stopping by and letting us know Amanda! I do love an easy-to-make recipe! Enjoy your cookies and Anzac Day 🙂

  • Reply Joanna April 24, 2017 at 7:37 am

    You bloody legend! Making these babies!

    • Reply Emily April 24, 2017 at 9:29 pm

      I’m pretty sure that being called a ‘bloody legend’ officially makes me an Aussie now 😉 Enjoy them Joanna!

  • Reply Catherine April 24, 2017 at 12:20 pm

    These were EVERYTHING. I have been AIP for 3 years and this was the first cookie recipe that has been a total success, actually resembling a “real” Anzac in both taste and texture! And best of all my kids loved them. Now I can eat Anzacs with them again this year! Making another batch tomorrow.

    • Reply Emily April 24, 2017 at 9:30 pm

      How special to be able to partake in the cookie devouring with your kids again, Catherine! Thank you for sharing.

  • Reply Laura K. April 25, 2017 at 9:59 pm

    I have been AIP for about a year now and have done a good amount of baking. Let me say these cookies are WONDERFUL!! This is the first recipe I have tried that actually looks, bakes, tastes, and “behaves” like a real cookie. Well done!!!

    • Reply Emily April 26, 2017 at 6:55 pm

      Thank you for your enthusiasm Laura! That is a lovely compliment. I am happy to have helped make your Anzac Day special. Stay tuned for more recipes, I am always coming up with new tasty dishes to share. You can sign up for my email updates and every new recipe gets sent straight to your inbox, so you don’t miss out on any of the yum-ness!

  • Reply Eileen @ Phoenix Helix April 27, 2017 at 12:27 pm

    We fell in love with these during our 2 months in New Zealand. That was 20 years ago now, but still one of the best times of my life. How cool to have an AIP variation!

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