By Rachel Grunwell
It’s Anzac Day soon (on April 25) and so here’s a gluten-free twist on the classic Anzac Biscuit.
This recipe is for those who LOVE crunchy and classic Anzac Biscuits but need a gluten-free option. I promise that you will love these. They taste delicious. They’re easy to make too; My 10-year-old son helped whip these up. He also helped to make them disappear too 😉
He loved making them so much, and scoffing them, that he wants to make another lot when these run out.
So it’s a win/win. My son loves baking and is using his cooking skills. It helps to fill the kids’ lunch-boxes (I let them have one sweet treat in there daily and I like these because they include oats which have fibre.) My boys have a lot of energy and so this helps to fuel their day – with a smile.
Give them a go and let me know what you think. Share a pic with me too. I’d love to see them. Or if you have a different version that tastes next-level amazing then let me in on ALL your secrets. I’d LOVE to hear what you’d recommend – Rachel X X
Gluten-Free Anzac Biscuits
½ cup brown rice flour
½ cup arrowroot flour
1 teaspoon of xanthem gum (this gluten-free ingredient helps to bind the biscuits. But it’s not essential and so don’t worry if you don’t have it)
1 teaspoon ground cinnamon
½ cup Chelsea Organic Coconut Sugar
1 cup shredded coconut
1 ¾ cups large rolled oats
125g butter, chopped up
¼ cup Chelsea Golden Syrup
1 tsp baking soda
2 Tbsp boiling water
Preheat your oven to 160°C. Mix flours, xanthem gum (if you have it), cinnamon, Chelsea Organic Coconut Sugar, shredded coconut and rolled oats in a bowl.
Melt butter and Chelsea Golden Syrup together. Then add the baking soda with boiling water in a cup.
Next, mix both butter and baking soda mixtures together in a large bowl. Add flour mixture and lightly mix.
Grease an oven tray. Then get a couple of teaspoonfuls of mixture in your hand to roll into a ball and then put this on the greased tray. Repeat until you fill your tray with these balls of mixture. Then press each ball with a fork (keep them about 1cm thick). Allow room for biscuits to spread (so place balls about 2cm apart from each other).
Bake for 17 minutes (or slightly longer if you like them chewier). Cool on a wire rack and then store them in an airtight container.
More delicious recipes can be found on http://bit.ly/ChelseaAnzac
This post was made possible thanks to Chelsea.
- Rachel is a recipe creator and wellbeing columnist for two magazines. She’s a yoga teacher, marathoner and director of the InspiredHealthNZ website, which inspires Kiwis to live a life they love. Follow Rachel on Facebook and Instagram.