Anzac Biscuits are a childhood favourite of many Australians – being up there with lamingtons and pavlova in terms of popularity and uniqueness.
However, traditional Anzac biscuits use flour and oats, making them unsuitable for coeliacs and the increasing number of Australians with gluten issues. So I’ve come up with this recipe for gluten-free Anzac Biscuits, substituting the usual flour and oats with super-healthy quinoa flakes and almond meal. These biscuits also happen to be dairy-free, too.
I love these biscuits served with a glass of milk or cup of tea for an quick and easy snack.
Store them in an airtight container and they’ll keep happily for a week. But I wouldn’t count on them lasting that long. Enjoy!
An Anzac biscuit is a sweet biscuit popular in Australia and New Zealand made using rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.
It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. Notably, Anzac biscuit recipes omit eggs because of the scarcity of eggs during the war (after most poultry farmers joined the war effort) and so that the biscuits would not spoil when shipped long distances..
Biscuits issued to soldiers by the Army, referred to as “Anzac tiles” or “Anzac wafers”, differ from the popular Anzac biscuit. Anzac tiles and wafers were hard tack, a bread substitute, which had a long shelf life and was very hard.
- 1 cup almond meal
- 1 + ⅔ cup quinoa flakes
- 1 cup shredded coconut
- 3 tablespoons vegetable oil
- ½ cup brown sugar
- 4 tablespoons treacle, golden syrup or rice malt syrup
- 1 teaspoon vanilla bean extract or essence
- ¼ cup water
- Line a baking tray with baking paper and preheat oven to 160 degrees Celsius.
- Place all ingredients into a mixing bowl and mix with a wooden spoon until thoroughly combined.
- Use a spoon or ice cream scoop to scoop out a large ball and place it on the baking tray. Flatten slightly with the palm of your hand and repeat until the mixture is used up.
- Bake for 25 minutes or until edges are browning slightly.
- Leave on tray for 10 minutes and then remove to rack to cool completely.
- Makes 9-10 large biscuits.