Gluten Free Anzac Biscuits
By: Almond Board of Australia
Anzac Biscuits are a childhood favourite of many Australians, however finding gluten-free versions has always been tricky.
This recipe for gluten-free Anzac Biscuits substitutes the usual flour and oats with super-healthy quinoa flakes and almond meal. These biscuits also happen to be dairy-free, too.
I love these biscuits served with a glass of milk or cup of tea for an quick and easy snack.
Store them in an airtight container and they’ll keep happily for a week. But I wouldn’t count on them lasting that long. Enjoy!
- 1 cup almond meal
- 1 + ⅔ cup quinoa flakes
- 1 cup shredded coconut
- 3 tablespoons vegetable oil
- ½ cup brown sugar
- 4 tablespoons treacle, golden syrup or rice malt syrup
- 1 teaspoon vanilla bean extract or essence
- ¼ cup water
Step by Step Instructions
Line a baking tray with baking paper and preheat oven to 160 degrees Celsius.
Place all ingredients into a mixing bowl and mix with a wooden spoon until thoroughly combined.
Use a spoon or ice cream scoop to scoop out a large ball and place it on the baking tray. Flatten slightly with the palm of your hand and repeat until the mixture is used up
Bake for 25 minutes or until edges are browning slightly.
Leave on tray for 10 minutes and then remove to rack to cool completely.
Makes 9-10 large biscuits.