Gluten Free Healthy Anzac Biscuits
April 25th 2015 marks the 100th Anniversary of ANZAC Day, you can read my post about that here.
ANZAC Biscuits or Cookies were given to the soldiers as rations in WWI as bread was scarce. Anzac Biscuits were also known to be used as a cereal when hot water or milk were added to broken biscuits as a substitute for breakfast.
The traditional recipe calls for Golden Syrup, however I’ve modified the recipe slightly making it lower in sugar and added a healthy oil in place of butter or margarine.
Please remember to put the oil in the mixture 🙂
As you can see from this shot I was always going to leave it out as a had forgotten to include it here with the other ingredients, whoops!
As you can see in this shot it did make a difference to the size. Not much difference in the flavor tho, someone had to do the taste test for this post, right? 🙂
- 1½ cups of gluten free rolled oats
- ½ cup unsweetened desiccated coconut
- ½ cup flaked or chopped almonds
- 2 tblspns raw honey or organic maple syrup or stevia to taste
- Vanilla Bean pod scraped or ½ tspn vanilla bean paste or pure vanilla essence
- 1 tblspn water
- Either using a processor or bowl
- Place oats, coconut, nuts, oil, vanilla & honey in a bowl
- Mix until well combined
- Add water and combine well, this help to keep the mixture together
- Roll into 20 small balls
- Flatten and place on a cookie tray covered with baking paper
- Ensure there is enough space surrounding each allowing the biscuit to spread
- Bake in a low oven at 150c (300F) for 20-30 minutes or until golden brown
- Cool on a cake rack
- Keeps for around 5 days in a airtight container, if they last that long!