Low allergenic Anzac biscuits

title

Low allergenic Anzac biscuits

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

Preheat oven to 180°C.
Gently heat coconut oil and golden syrup in a saucepan.
Combine bicarb soda and boiling water and stir it in.
Mix with remaining dry ingredients until well combined.
Place spoonfuls of mixture onto lined baking trays 5 cm apart, or roll into balls and flatten slightly.
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.
For a nut-free version, use gluten free flour instead of almond meal.

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