If you have food allergies and you found yourself with Anzac biscuit FOMO on ANZAC Day, try this recipe for a low-allergenic alternative which is both gluten and dairy free. It’s only fitting to honour those who bravely fought for our country with a traditional wartime bickie and cup of billy tea.

Ingredients

• ½ cup of coconut oil
• 2 tablespoons of golden syrup
• ½ teaspoon of bicarbonate of soda
• 2 tablespoons of boiling water
• 2 cups of almond meal
• ½ cup of desiccated coconut
• ½ cup of quinoa flakes
• ½ cup of rapadura or raw, unrefined sugar

Method

1. Preheat oven to 180°C.
2. Gently heat coconut oil and golden syrup in a saucepan.
3. Combine bicarb soda and boiling water and stir it in.
4. Mix with remaining dry ingredients until well combined.
5. Place spoonfuls of mixture onto lined baking trays 5 cm apart, or roll into balls and flatten slightly.
6. Bake for 12 minutes or until golden brown. Remove from oven and cool on the tray for 5 minutes before transferring into a wire rack to cool completely.
7. For a nut-free version, use gluten free flour instead of almond meal.