Mixed Grain Anzac Biscuits

Makes 18

35 Medium


150g spelt flour
150g cup raw caster sugar
70g rolled oats
30g quinoa flakes
3 tbsp sunflower seed kernels
3 tbsp chia seeds
75g desiccated coconut
120g golden syrup
1/2 tsp bicarbonate of soda
½ cup (125ml) Azalea grapeseed oil
Pinch sea salt



Preheat oven to 180ºC (160ºC fan). Line a large baking tray with baking paper.


Sift flour into bowl with the sugar. Add oats, quinoa, sunflower kernels, chia and coconut. Season with salt then mix well then make a well in the centre.


Whisk together grapeseed oil and golden syrup. Dissolve bicarbonate of soda in 1 tbsp boiling water then add to the oil and syrup mixture. Add to the dry ingredients and mix well using a wooden spoon.


Scoop portions, about 2 tbsp in size, into the palm of your hand and squish together to form a tight ball. Place on prepared tray and gently press with your fingers to flatten (the mixture will be a little crumbly, this is OK). Repeat with remaining dough then bake for 20 mins or until light golden. Allow to cool on the tray for a further 10 mins before transferring to a cooling rack.