Time to try our healthy Anzac Biscuits recipe for toddlers
Here at We Might Be Tiny HQ we love a good biscuit. And the recipe we’re about to share with you has quickly established itself as a solid crowd pleaser and instant afternoon pick-me-up with the entire team.
Time to meet our healthy Anzac Biscuit recipe for toddlers (and grown-ups): Our Anzac Bites. They’re super simple to whip up, jam-packed with nutritious ingredients and they last up to one week for all those hungry belly demands in the most inconvenient moments. As it happens, we always have a few on standby.
For this recipe, we’ve made a conscious choice to skip refined sugar and have opted for natural maple syrup instead. Throw the wholesome goodness of spelt flour, chia seeds and coconut in the mix and you’ve got yourself a winning recipe that’s guaranteed to win over any tiny human.
Once your Anzac Bites are ready to serve, simply dish your snack-sized portions up in a We Might Be Tiny Snackie which adds another layer of fun to your afternoon biscuit break.
Best of all? Our Snackies are made of food-grade silicone which makes them dishwasher, oven and microwave-safe. Time to let your kitchen appliance take care of the messy aftermath for you. Happy belly, happy parents!
Makes 20
Ingredients
- 125 ml (½ cup) coconut oil
- 60 ml (¼ cup) maple syrup
- 1 tsp vanilla extract
- ½ tsp bicarbonate of soda
- 120 g (1 ½ cups) oats
- 65 g (½ cup) spelt flour
- 55 g (3/4 cups) desiccated coconut
- 2 tbsp chia seeds
- ½ tsp cinnamon
Method
Preheat oven to 180 degrees and line a baking tray with baking paper.
Gently heat coconut oil, maple syrup, and vanilla extract in a large pan. Remove from heat then add bicarbonate of soda, stirring to combine.
Place all remaining ingredients into the pan and mix until well combined.
With wet hands, roll tablespoon portions of the mixture into balls and place on baking tray. Flatten slightly with the back of a fork before placing in oven.
Bake for 10-20 minutes or until golden.
Cool on baking tray before serving.
Store
Store in an airtight container for up to one week or in the freezer.
