We are excited to share our gluten-free ANZAC biscuits with you! Most ANZAC biscuit recipes contain rolled oats which may not technically contain gluten, however many oats can still have traces of gluten due to processing.
We also love that these gluten-free ANZAC biscuits are allergy friendly. So not only are they gluten-free, they are also nut-free and dairy-free, making them perfect for school lunches and when needing to cater for those with allergies.
Gluten-Free ANZAC Biscuits
Makes 20 cookies
2 cups desiccated coconut
1 1/3 cup quinoa flakes
1/2 cup coconut oil
2/3 cup maple syrup
1 tsp baking soda
2 tbsp water
1. Turn on oven to 180 deg to pre-heat, and line a tray with baking paper.
2. Combine the dry ingredients – the coconut and quinoa flakes in a mixing bowl.
3. Pour the coconut oil, maple syrup & water into a saucepan and on a low heat mix together (until coconut oil is melted in the cooler months, or until combined). Once combined, turn up the heat to medium-high and tip in the 1 teaspoon of baking powder, stirring until it makes a lovely bubbly, frothy mixture.
4. Remove saucepan from the stove and pour the warm ingredients into the mixing bowl. Mix all ingredients together with a wooden spoon until combined well. Leave to cool slightly.
5. Roll mixture into small balls and place on lined baking tray. Recipe makes approx 20 biscuits. Press down gently with a fork and bake for approx 12-15 mins.
6. Remove from oven and cool on a wire rack.
When rolling balls into biscuits, the mixture may be a little crumbly. If you can’t get your mixture to stick together, then you may need to add a little extra water to the mix.