A healthy gluten free, nut free recipe inspired by the flavours of Anzac biscuits, made with tigernut flour* for an allergy friendly treat. Free from gluten, grains, dairy, nuts, sugar and sweeteners. The combination of tigernuts and coconut create a delicious ANZAC inspired biscuit recipe.

*What are tigernuts? A tiny tube (aka root vegetable) that’s actually not a nut and taste like “chewy coconut and almond”.

For more fun, healthy and sugar free recipes you might like to check out my Real Food Recipes e-book.

Nourish 101:

• This recipe is free from gluten, grain, dairy and refined sugar.
• This recipe is nut free and suitable for those with nut sensitivity or following AIP/ nut free diets.
• Made with simple, nourishing ingredients.
• No added sugar or sweetness, just the natural sweetness of coconut and tigernuts.
• Tigernuts are a prebiotic and rich in fibre great for gut health.
• Tigernuts are a source of magnesium, potassium, zinc, iron, vitamin C and E and good fats.
• The cookies are rich in healthy fats and fibre to keep you satisfy and reduce sugar cravings and promoting balanced blood sugar levels.

Print Pin Share

Tigernut Anzac Biscuits

A healthy nut free biscuit recipe inspired by the flavours of Anzac biscuits, made with tigernut flour* for an allergy friendly treat. Free from gluten, grains, dairy, nuts, sugar and sweeteners. The combination of tigernuts and coconut createa delicious ANZAC inspired biscuit recipe.

Keyword Dairy Free, Gluten Free, Grain Free, No Added Sugar, Nut Free, Preservative Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12

Ingredients

• 1 cup tigernut flour
• 1 cup organic desiccated coconut
• 1 tsp vanilla bean powder (or good quality vanilla extract)
• 1/4 tsp baking powder
• 1/4 cup (60ml) coconut oil, melted
• 1/3 cup (80ml) premium canned coconut milk (BPA free)

Instructions

• Pre-heat fan forced oven to 170'C. 
• In a mixing bowl combine dry ingredients. 
• Add in melted coconut oil and coconut milk and combine well. 
• Shape tablespoon portions of cookie mixture into round shapes and place on a lined baking tray. 
• Bake in oven for 25-30 minutes or until lightly golden. Allow to cool. 
• Store in an air-tight container. 

Notes

Recipe Tips:

• Add a drizzle of melted homemade choc/carob on top of cookies and set in fridge.
• I get my tigernuts from the Australian company Terra Firma.

Please note this recipe is unsponsored. I enjoy endorsing products, such as Terra Firma tigernuts and Coconut Magic coconut oil , that I believe in their nutritional value and quality.