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This blog started as a way for me to share my recipes + culinary adventures, tips for vibrant health + happiness, thoughts on the latest developments in nutritional medicine + the low down on the Sydney wholefoods scene and beyond...

ANZAC biscuit recipe!

Becca Crawford

As promised, here is my ANZAC biscuit recipe. I use my activated cinnamon-dusted buckwheat groats as my gluten-free flour substitute. 1 cup is ground into a fine flour with a spice grinder while the other cup is left whole. Maple syrup is my sweetener of choice but you could can substitute any other low fructose natural sweetener such as honey, rapadura sugar, coconut sugar, or coconut nectar. I hope you and your kids enjoy these as much as we do!

1 cup activated cinnamon buckwheat groats
1 cup activated cinnamon buckwheat to make buckwheat flour
¾ cup (70g) desiccated coconut
½ cup (160g) maple syrup
100g butter or coconut oil
pinch of salt
3 tablespoons boiling water
Preheat the oven to 150 degrees Celsius.

To make the buckwheat flour, grind cinnamon buckwheat in a nut/spice/coffee grinder until it resembles a fine flour. I like to do this in a couple batches at a time.

Mix together the dry ingredients of buckwheat, buckwheat flour, desiccated coconut and salt in a large bowl.

Melt the maple syrup and either the butter or coconut oil in a small saucepan and pour into the bowl with the dry ingredients together with the boiling water and mix well. If it appears too dry and crumbly add a little more boiling water until the mixture can hold together.

Take approximately a couple tablespoons or 40g of the mixture and shape into a small ball then pat down between palms of hands and place on a baking tray lined with baking paper. Throughout the process I find it helpful to occasionally dip my hands into a jug of filtered water to clean my palms to make it easier to roll the mixture into balls.

Bake in oven for 30 minutes at 150 degrees. Allow to cool before storing in an airtight container.
Makes approximately 15 - 17 x 40g biscuits