Anzac Biscuits are an Australian classic and have long been associated with Anzac Day. Traditionally made using rolled oats and butter, we’ve created a gluten and dairy free version which we are sure you will love.
Anzac Day marks the anniversary of the first major military action fought by Australian and New Zealand Army Corps during the First World War. Today, on April 25th we remember the lives of all Australians killed in military operations.
Ingredients (Makes 10-12 biscuits)
- 1 cup almond meal
- 1 cup desiccated coconut
- ½ cup of your favourite nuts (we used a mixture of almonds + macadamias), finely chopped
- ½ teaspoon sea salt
- ¼ cup cold-pressed extra virgin coconut oil, melted
- ¼ cup rice malt syrup
- ½ teaspoon gluten free bi-carb soda
- 1 ½ tablespoons water
- Preheat oven to 150°C and line a baking tray with baking paper.
- Combine the almond meal, coconut and nuts in a large mixing bowl.
- In a small bowl stir together bicarb soda and water and set aside.
- In a small saucepan, add the oil and rice malt syrup and gently stir to melt. Remove from the heat and stir in the bi-carb and water mix. They will react together and foam.
- Add the wet mixture to the dry ingredients and stir until well combined.
- Roll tablespoons of the mixture into balls and place onto the lined trays. Gently press each ball to flatten slightly.
- Bake for 8-10 minutes for softer biscuits and 10-12 minutes for a chewier result.
Recipe developed with the assistance of Min Benstead, Integrative Nutrition Health Coach and Recipe Creator for TNN. Learn more in Meet Min here.
Image by Sarah Craven Photography.