Anzac Biscuits

April 24, 2014  |  Blog, Low Histamine Recipes

The 25th April is ANZAC* Day here in Australia. It is a public holiday and a time to honour our troops. It is also a time to eat ANZAC biscuits and wear sprigs of rosemary.

The legend has it that ANZAC biscuits were sent to the troops by their wives during World War I. Nearly 100 years later ANZAC biscuits are an iconic Australian biscuit.

The traditional recipe is a land-mine for me; flour, rolled oats, desiccated coconut, sugar, butter, golden syrup, baking soda, and boiling water, but the taste is part of my DNA.

Even though I am on a low histamine diet I still want to celebrate. So I have given the ANZAC biscuit a make-over so that it has all the snap, and all the buttery goodness, of the original. Here is my recipe which I have served with a cup of rosemary tea. Lest I forget.


Those of you following my blog, will know that I have discovered banana flour, which has all the baking performance of traditional flour, whilst providing a valuable source of resistant starch. The brand I purchase is Mt Uncles Banana Flour.

I am very impressed with the quality of this banana flour. My readers have reported disappointing results with some brands of banana flour. This is possibly because of the varying types of bananas used, or the way in which the bananas are processed.

I intend to also try and make these with green plantains themselves and will report back to see if I get the same results. Plantains are generally well tolerated by people with histamine intolerance and I suspect that milling green plantains will give a similar performance.

* ANZAC stands for Australian and New Zealand Army Corps.

Anzac Biscuits
  • 1 cup Banana Flour or Plantain Flour (I used Mt Uncle's Green Banana Flour)
  • 1 cup Cashews
  • ⅔ cups Organic Coconut Butter
  • 125g Ghee or Butter
  • 0.5 cup Organic Rice Malt Syrup or Raw Honey
  • 2 tablespoons Boiling Water
  • 1.5 teaspoons Bicarbonate of Soda
  • pinch Sea Salt
  1. Preheat the oven to 150 degrees Celsius. Line baking trays with baking paper.
  2. Place the dry ingredients; banana flour, macadamias or cashews, coconut butter, and salt in to the Thermomix or Food Processor and combine roughly.
  3. Combine the bicarbonate of soda with boiling water.
  4. Add the wet ingredients; melted butter, rice malt syrup, and bicarbonate of soda mix to the dry ingredients and combine until smooth.
  5. Using a 1 teaspoon measure, roll the dough into a ball, and place on the lined baking trays, allowing room for the mixture to double in size.
  6. Dip a fork into the banana flour, and flatten the dough balls, with the fork.
  7. Bake for 20 minutes or until golden brown.
  8. Allow to cool slightly, before transferring to a wire rack to cook, then store in an airtight container, in the fridge.


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