Step 1 Preheat oven to 180°C. Line a large baking tray with baking paper. Place oats, flour, sugar, sunflower seeds and coconut in a large bowl; stir to combine.
Step 2 Pour golden syrup and olive oil into a small saucepan with 2 1/2 tablespoons water and set over medium heat. Cook, stirring, for 5 minutes, or until mixture is thoroughly combined and almost simmering. Add bicarb soda and stir vigorously for 30 seconds. As soon as mixture bubbles and rises, remove pan from heat. Add mixture to dry ingredients; stir until batter is well combined.
Step 3 Roll level tablespoons of batter into 20 balls and place on prepared baking tray. Use a fork to slightly flatten, leaving 3cm between each. Bake for 10–12 minutes, or until biscuits are golden. Remove baking tray from oven. Leave biscuits on tray to cool for 2–3 minutes, then transfer to a wire rack and leave to cool completely.
Why they’re healthier
Wholemeal flour replaces plain flour
Light olive oil substitutes for butter
Sunflower seeds double the fibre content
They contain only a quarter of the brown sugar of a regular Anzac biscuit recipe
Our version (per serve)
Total fat 4.4g
Sat fat 1.3g
Regular version (per serve)
Total fat 5.1g
Sat fat 3.4g