Anzac biscuits are delicious but are usually filled with golden syrup as well as other types of sugar and tonnes of butter and oats, which means coeliacs or gluten intolerant people have to stay away from them. This recipe has reduced sugar, butter and uses quinoa flakes. It is also dairy free!
· Baking paper
· 1 ½ cups quinoa flakes
· ½ cup shredded coconut
· ½ cup roughly chopped unsalted nuts (I used pistachios and almonds, however you could also use macadamia nuts, cashews, brazil nuts, hazelnuts, etc.).
· ¼ cup natural maple syrup
· 1 teaspoon vanilla extract
· 50g Nutalex, melted
· 1 egg
· Pinch of sea salt
1. Preheat a fan forced oven to 180 degrees Celsius. Line a baking tray with baking paper.
2. Combine all the ingredients in a large mixing bowl and stir well to combine. (If the mixture is a little dry pour water into a mug and wet your hands before rolling each ball). Roll the mixture into small balls (about the size of a heaped tablespoon) and place them on the tray a few centimetres apart. Pat the biscuits down gently with your hand.
3. Bake in the oven for around 25 minutes or until the biscuits are golden. Remove from the oven and leave to cool.
Makes / 15-16 biscuits
Serving size / 1 biscuit
Total Prep & Cooking time / 40 minutes