SIBO Anzac biscuit recipe

Rebecca Coomes The Healthy Gut SIBO Anzac biscuit recipe

I’m excited to share my first recipe with you all: my SIBO friendly Anzac biscuits! I’m usually behind the scenes being Rebecca’s right hand woman, but I’m also a very keen cook. Being from the UK you’d be surprised to know that I’m slightly addicted to Anzac biscuits. However once you know I have an Aussie Stepmum and loads of Aussie friends it’s probably not so surprising. My Stepmum told me many years ago the tale of how this iconic biscuit was originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli. The story has stayed with me, and I’ve now shared it with my boys, what better way to honour the day than to whip up a batch of these special biscuits?

My family all have their own little tweak on their recipes, however as theirs all have oats in I wanted to create a recipe without oats that is suitable for people with SIBO. My boys and I had great fun baking up test batches of these, there was a lot of eating them before they had even cooled down and hardened up, I hope you enjoy them!

Recipe contributed by: Kate Morgan

SIBO Anzac biscuit recipe

Makes: 14 small biscuits, 1 per serving

Classification: Semi-Restricted phase (Bi-Phasic Diet), gluten-free, vegetarian, dairy-free (if coconut oil used)

Rebecca Coomes The Healthy Gut SIBO Anzac biscuit recipe


1.5 cups almond meal

1/2 cup desiccated coconut

1 cup walnuts (chopped very finely in a food processor)

1/3 cup butter or coconut oil

1 tsp bicarb soda

3 tbs honey

1 tbs water

1 tsp vanilla powder


Pre-heat your oven to 120C/250F. Line a baking sheet with baking parchment. Set aside.

In a large mixing bowl place the almond meal, coconut, vanilla powder and walnuts. Mix together and create a well in the middle of the mixture.

In a small saucepan melt the butter (or coconut oil) and honey together. Take the saucepan off the heat and add the bicarb and water. Stir this until it becomes a white-ish foam.

Pour your honey and butter mix into the well in your dry ingredients. Mix well until well combined.

Take dessert spoon fulls of the mixture and roll it in your palm as firmly as possible into a ball. Be patient, this mix holds together well but needs a little handling. Place the ball on your baking tray and flatten out a little.

Place in the oven for 15 minutes, or until golden brown.

Leave to cool on the baking sheet and don't handle until they have hardened.

Pour a lemon and turmeric tea, grab a biscuit and sit down in a comfy chair!

Rebecca Coomes The Healthy Gut SIBO Anzac biscuit recipe


Want more family favourites recipes?

Rebecca Coomes author Sibo Fam Fav Ebook Cookbook

The SIBO Family Favourites eCookbook is crammed full of family-friendly meals that the whole family can enjoy together. All recipes are based on the SIBO Bi-Phasic diet by Dr Nirala Jacobi ND and clearly list what phase they are suitable for.

All recipes are 100% gluten-free and soy-free. There are dairy-free, grain-free, sugar-free and low FODMAP options available.

Order your copy today and choose between an eCookbook or a hard copy one to scribble in, like we do!

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13 thoughts on “SIBO Anzac biscuit recipe”

  1. Hi Rebecca,

    Could you use leftover almond pulp in place of regular almond meal ?
    If so would you add the same amount ?

  2. Can you switch out pecans for walnuts? I’d love to do the walrus but they are a high intolerance food for me at the moment..

    What about almonds for the walnuts? Would that work?

  3. This looks like a great recipe. However I am intolerant of almonds – not all nuts – just almonds. Do you have an alternative non gluten suggestion for a substitute to almond meal please?

    1. Hi Judy
      I did do a batch with coconut flour instead of almonds, you’d need more butter/coconut oil with this mix as the coconut flour is very absorbent. I’d probably try them with a 1/2 cup of whichever fat you use, so long as the mix sticks together they’ll be good. You might also want to keep a close eye on them as they will probably brown a little quicker.
      Hope that helps

  4. These taste amazing!!! I whipped up a batch this morning and am thinking I’ll have to make another because everyone loves them! I used golden syrup instead of honey as we didn’t have any in the house and I used about 4tbs instead of the recommended 3 as I like mine very sweet and sticky.

    Deffs recommend giving this spin on a classic.a try.

    1. Hi Alex
      I’m so glad you enjoyed them, yours sound even more delicious and indulgent. We’re onto our second batch too!

    2. Hi Alex
      I’m so glad you enjoyed them, yours sound even more delicious and indulgent. We’re onto our second batch too!

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