ANZAC BISCUITS (gluten & refined sugar free)

In honour of our Anzacs. Lest we forget.

This is is not your classic Anzac biscuit recipe, it’s a much healthier version with the same amount of deliciousness of buttery and caramel flavour.

These Anzac biscuits are crispy on the outside with a slight chewy centre made with gluten free and refined sugar free ingredients.

I highly recommend making a double batch as they won’t last very long long.

INGREDIENTS

1 cup Gluten Free Oats

1/2cup almond meal

¼ cup buckwheat flour

½ cup dessicated coconut

¼ cup coconut sugar

¼ tsp cinnamon

¼ tsp baking soda

¼ cup maple syrup

85ml melted butter (sub coconut or olive oil)

Pinch salt

1 tbsp hot water

METHOD

Preheat oven to 150 degrees Celsius

Combine dry ingredients in a bowl. Then add wet ingredients until well combined. If batter is too sticky add extra hot water.

Using an ice cream scoop to make into balls then flatten (slightly) onto baking tray with parchment paper. Bake for 20-30 mins or until golden. Allow to cool on tray completely.

They will harden as they cool. They should be crunchy on the outside and chewy on the inside.