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!
Ingredients
·
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
Method
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
