Anzacs would have to be one of our favourite biscuits and something that we often whip up if we have visitors coming around. We haven’t met anyone yet who doesn’t enjoy an Anzac.
We know a lot of you are gluten and grain free so here’s a great GF version of Anzac biscuits so you don’t miss out on this national treasure.
- Makes: 24 biscuits
- Oven temp: 180°C (160°C fan forced)
- Cook time: 15-20 minutes
- Pan: baking tray
1 ¼ cups almond meal
1 cup organic quinoa flakes*
1 cup shredded coconut desiccated
½ cup The Sugar Breakup Organic Golden Rice Malt Syrup
¼ cup coconut or macadamia nut oil
½ teaspoon bicarbonate of soda
1 tablespoon boiling water
- Preheat oven to 180°C (160°C fan forced), line a tray with baking paper.
- In a mixing bowl combine almond meal, shredded coconut and quinoa flakes.
- In a small saucepan heat the oil and golden rice malt syrup, stirring until it just starts to bubble.
- Place tablespoon of boiling water in a cup, add bicarb of soda and stir until the bicarb dissolves.
- Add dissolved bicarb to golden rice malt syrup and oil mix (it will froth up slightly) then pour into the mixing bowl with dry ingredients.
- Combine all ingredients to form a dough.
- Using your hands roll dough into small balls, place onto a baking tray and flatten slightly.
- Bake for 15-20 minutes until golden brown.
- Cool completely and enjoy this great Australian and New Zealand tradition.
Traditional Anzac biscuits – yes we also have a recipe for these! Find it here.
*Quinoa flakes – can be purchased in health food stores and the health food aisle of most major supermarkets.
For our UK visitors – these biscuits are actually a lot like Hob Nobs so if you are looking for a Gluten Free Hob Nob give them a go. And if you really need the Chocolate Hob Nob experience you could also lightly coat the base with melted 85% cocoa dark chocolate.