Allergy Friendly Anzac biscuits
The Most delicious ANZAC biscuits. Gluten, dairy, oats, soy, egg, nut and coconut free.
Servings: 12 Biscuits
Ingredients
- ½ cup Oil (you can sub coconut oil if coconut is ok)
- ¼ cup Honey
- ½ tsp Baking soda
- ¼ cup Coconut sugar or other granulated sugar (for RSF you could use more honey, maple syrup, agave, date syrup)
- ½ cup Gluten free or buckwheat flour
- 1 cup Quinoa flakes (or oats, if oats are ok)
- ½ cup Ground sunflower and / or pumpkin seeds OR almond meal if it doesn’t need to be nut free
- ¼ cup sesame seeds (these make a nice sub for the coconut)
Instructions
- Preheat oven to 180 deg (fan bake)
- Melt the honey and oil in small pot. Stir togther. Add the baking soda and watch the magic happen! It will puff and rise. Stir for a minute while it reacts.
- Combine with the rest of the ingredients and gently mix everything together.
- The mix should feel sticky but hold together when you press into a ball.
- With wet hands gently shape into approx 12 balls and place them on a lined & greased baking tray. Flatten with a fork.
- Cook for 10 – 15 minutes or until they start to turn golden – keep a close eye on them – they can burn quickly! Take them out and let cool on the tray and then a baking rack for as long as you can torture yourself with them, then store in an airtight container if you don’t eat them all at once!
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