Healthy Activated ANZAC biscuits
Oats contain phytic acid. Phytic acid impedes the absorption of minerals such as calcium, magnesium and iron. It does this by binding to these minerals to form phytates. To reduce phytic acid, you should soak your legumes, nuts and grains. Check out the article here for more details. The instructions in this recipe indicate the soaking steps for oats.
- 1 cup Organic Unstabilised Rolled Oats (soaked overnight in 1 tablespoon apple cider vinegar)
- 1 cup Organic Wholemeal Spelt Flour
- 1/4 cup Organic Coconut Sugar or Rapadura Sugar
- 1 cup Organic Dessicated Coconut
- 1 teaspoon Organic Cinnamon
- 1/4 cup ground flaxseeds (best if you can buy whole linseeds or flaxseeds and grind as you use them to maintain omgea-3)
- 100 grams butter or 1/4 extra virgin olive oil
- 1/4 cup Organic Pure Canadian Maple Syrup
- 1 teaspoon bicarb soda dissolved in 2 tablespoons of boiling filtered water
Day before baking (28 to 30 hours prior to when you want to start baking)
- Soak 1 cup of organic oats in filtered water with 1 tablespoon of apple cider vinegar or whey.
Day of Baking
4-6 hours before baking
- After soaking, rinse the oats, drain and place them on a baking tray lined with baking paper and bake in oven for 4-6 hours at 50°C
- When the oats are dry break them up so they are not in clusters. I used a pestle from my mortar and pestle and carefully broke them up.
- Preheat a fan-forced oven to 160°C.
- Mix all the dry ingredients: oats, coconut, spelt flour, coconut sugar, cinnamon, ground flaxseeds and combine thoroughly.
- Melt the butter in a saucepan. When fully melted, add the maple syrup bicarb mixture and combine thoroughly. Add to the dry mixing bowl then mix well.
- Once all the ingredients are fully mixed and there are no more dry bits, roll into walnut sized balls
- Place them on a baking tray lined with baking paper and squish them down to your desired thickness
- Bake for 20-25 minutes until golden