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An Ode to the Anzac Biscuit

Makes: 6

Serves: 3-6

An Ode to the Anzac Biscuit



  • 1 ½ cups (175g) rolled oats
  • 1/2 cup (40g) shredded coconut
  • 1/2 cup (60g) flaked or chopped almonds
  • 2 ½ Tbsp macadamia nut oil or coconut oil
  • 2 Tbsp rice malt syrup or a sweetener of your choice
  • 1 tsp of vanilla paste
  • 1 Tbsp water


  1. Place rolled oats, coconut and almonds in your Dry container and blend on High until a nice powder forms.
  2. Place flour mixture into a bowl and add rice malt syrup, macadamia oil and vanilla and combine well.
  3. Add water as this will help the dough stick together.
  4. Roll the mixture in a small ball and flatten to form your biscuit shape.
  5. Place on your baking tray and cook in the oven for 20-30 minutes in a low 150 degrees Celsius oven.
  6. Once they are golden brown, place on a cooling rack to cool and serve.

You could even try dehydrating these in a good quality food dehydrator. 



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