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These biscuits are a delicious treat we enjoy in Australia and New Zealand on Anzac Day (April 25) to commemorate our soldiers in Gallipoli. They’re leaps and bounds form the actual ‘hardtack’ biscuit soldiers were given to snack on in their packs but instead are sweet oaty and a delight to eat on this day of remembrance.

Lest we forget… x



GF : DF : V

Makes 12 biscuits


½ cup (50g) almond meal

1 cup (100g) oats

½ cup (50g) shredded coconut

1/3 cup (45g)  Coconut Sugar

2 tablespoons  Coconut Oil

2 tablespoons maple syrup

1 tablespoon boiling water

1 ½ teaspoons bicarbonate soda


Preheat oven to 180C and line a baking tray with greaseproof paper.

In a large mixing bowl combine almond meal, oats, shredded coconut and coconut sugar.

Melt coconut oil with maple syrup on the stove on a gentle heat. Whilst it is melting combine boiling water and bicarbonate soda then pour into maple and oil mix.

Pour maple combination through the dry ingredients and mix well to combine.

Use a heaped tablespoon to measure out portions of the biscuits, shape into a round and spread evenly over the tray.

Bake for 20 minutes, then cool on tray for 10 minutes before serving with a cuppa.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.


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