11149332_10152717358570741_6635723233743651400_nLast weekend my lovely friend Wendy called in with a trendy little packet of “Paleo Anzacs” she had purchased for $5.50.11081160_10152717334045741_2023527146806542458_n

They were pretty yummy and she wondered whether we could reverse engineer them, that is make them ourselves and save the $$.

Well I’m happy to say I fluked it on the first go, and we reckon they are better than the originals!  I know you’ve seen a dozen or more “healthier” Anzac biscuit recipes by now, and  while I reckon you can’t beat a traditional home made Anzac biscuit, here is my recipe for Paleo Anzacs.  These have just the right amount of crunch and don’t go soggy after a day or so. These bikkies contain no gluten and no dairy, and lots of healthful ingredients like coconut oil, nuts and seeds.

Disclaimer: Just before you sit down and scoff the whole batch though, remember that while “Paleo” is healthy, these bikkies are still high in carbs and sugar (honey). That’s the only problem with Paleo “treats”.  The other problem being anything Paleo ends up being more expensive to make, but then I could make two batches of these for the same price as the two pack.


2 tablespoons of flaxseeds ground

2 tablespoons of sunflower seeds chopped

1/4 cup pepitas (pumpin seeds) chopped or pumpkin seed flour (avail from Bendigo Farmer’s market)

1/2 cup almond flour

1/4 cup coconut flour

1/2 cup of shredded or desiccated coconut (or a mix of the two)

1-2 tbls sesame seeds (to taste)

1 tsp baking powder

1/3 cup coconut oil

1/3 cup honey


  1. Pre-heat a moderately-slow oven to 170 deg C (150 deg fan-forced), and line a baking tray
  2. Place flax seeds, sunflower seeds and pepitas into a food processor and blitz until ground but still chunky. Transfer to a mixing bowl.
  3. Add in almond flour, coconut flour, coconut, sesame seeds and baking powder, stir to combine
  4. Mix coconut oil and honey together in a separate bowl and then mix into dry ingredients. (Use the microwave to melt the coconut oil and honey together if they have solidified). Give this a really good mix, even get your hands in there to squeeze the mixture together.
  5. Place mixture on a piece of cling wrap and using the glad wrap form the dough into a log shape. Twist ends like a sausage and then place in the fridge for 30 minutes to firm up.
  6. Take the dough sausage out of the fridge and  remove the cling wrap. Slice the dough into approximately 12-15 8mm thick slices and then shape each one with your hands.
  7. Place on the baking tray and bake for 15 minutes.  At this point remove the biscuits from the oven and allow to cool for a few minutes.
  8. Turn the biscuits over n the tray and then place the tray back in the oven for  5 minutes until both sides of the biscuits are golden brown. remove fro the oven and allow to cool on the tray
  9. store in an airtight container



You can simply roll the dough into balls and flatten with your fingers or a metal spatula to form into biscuits. (No need for forming the dough into a log if you don’t want to, I did this to mimic the packaged product)

You could use LSA (ground linseed, sunflower seed and almond meal, linseeds being another name for flaxseeds)  in place of flax seeds, sunflower seeds and almond meal. Just use 3/4 cup of LSA instead.

Don’t be tempted to cook the biscuits at a higher temperature to bake them faster. They will burn due to the honey. It is better to cook them a bit slower.

Thanks Wendy, this batch is for you! x