ANZAC BISCUITS: crunchy, gluten and sugar free

This recipe is modelled on the original ANZAC biscuit and with some experimenting I have been able to come up with a biscuit that is crunchy and similar using other ingredients. Enjoy with a fresh coffee, peppermint tea or pot of Darjeeling tea.

A modern take on Anzac biscuits

You need

2/3 cup quinoa flakes

2 tablespoons tapioca flour

1 cup desiccated coconut

2/3 cup amaranth flour

2/3 cup coconut oil

1/3 cup honey, yacon, rice or maple syrup

1/3 cup coconut sugar

1/2 cup hot water

1 ½ teaspoons aluminium free bicarbonate soda

12 almonds

 Preheat oven to 170⁰C

Mix together quinoa flakes, desiccated coconut, amaranth flour and coconut sugar in a bowl.

Combine honey, coconut oil, hot water and bicarbonate of soda. The mixture will foam with the addition of the bicarbonate of soda.

Line baking trays with baking paper or lightly brush with olive oil.

Roll 1 tablespoon of mixture at a time into balls. Place on oven tray and press an almond into the centre of each biscuit.

Space the biscuits on the oven tray to allow spreading, while they are cooking.

Cook for 15 to 20 minutes until golden brown.

Leave on oven tray for 5 minutes after you remove them from the oven.

Cool on wire racks

Store biscuits in airtight containers

Makes 12

“One quarter of what you eat keeps you alive. The other three quarters keeps your doctor alive’’

“Hieroglyphic found on ancient Egyptian tomb”












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