This homemade Anzac recipe is delicious and uses natural sweeteners, gluten free ingredients, with a dairy free variation available too.
Ingredients
1 1/2 cups contaminated-free oats
1/2 cup desiccated coconut
1/2 cup blanched almond meal
3 tablespoons melted butter or macadamia oil (for dairy-free option)
3 tablespoons raw honey or maple syrup (you can also use rapadura sugar)
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 tablespoon water
Method
Preheat oven to 180-200 degrees celsius.
Combine the oats, coconut and almond meal together in a bowl or food processor. Add the melted butter/oil, honey/maple syrup, baking soda, cinnamon and vanilla. Mix until well combined. Add the water and process or combine well. The mixture should now be sticking together. If not, add some more water until it does.
Wet your hands and roll the mixture into 10 large balls or 20 small balls, and place onto a baking tray lined with baking paper. Flatten each ball down using a fork.
Bake these for 15 minutes or until just golden. Let the biscuits cool down completely before enjoying! Store in an airtight container.
What are Contaminated-Free Oats?
These are gluten free oats. Technically oats are a gluten free cereal, however due to growing and manufacturing practices, there’s cross contamination with gluten containing grains. So those with a gluten intolerance or allergy like Coeliac Disease cannot tolerate oats.
However we’re lucky to now have some contained-free oats available in Australia. I recommend the Gloriously Free Oats, which you can buy online or at good health food stores.
If you’re not gluten free, then just substitute these with regular rolled oats.
