Easy, gluten free, nut free and dairy free cookies ready for Anzac Day…or any day!
If you can’t find gluten free oats then try quinoa flakes. Not quite the same but not a bad result either.
You can’t really stuff this up! As long as the end result can form a ball without falling apart, you’re good to go!
In memory of those who went before us to keep our country great…..❤️
Spiced Anzac Biscuits
Rated 5.0 stars by 1 users
Category
Sweets Treats
Servings
20
Prep Time
10 minutes
Cook Time
12 minutes
Author:
Kimberly
Super easy, gluten, nut and dairy free cookies ready for Anzac Day…or any day!
Being a lazy cook, I first pop the dry ingredients in the Thermomix and give them a short whizz, then pour the melted ingredients through the lid at speed 2 or 3, then I add the water.
Note oven temperatures may vary so lower the temp if they brown too quickly.
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Ingredients
-
½ Cup (110g) ghee or coconut oil
-
½ Cup (100g) rapadura sugar
-
¼ Cup (80g) unfiltered honey
- 1 tablespoon black molasses (optional)
-
¼ Cup (55g) filtered water
-
1 Cup (110g) gluten free oats or quinoa flakes
-
½ cup (55g) coconut flour
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½ cup (70g) buckwheat flour
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½ Cup (65g) Tapioca flour
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½ Cup (40g) desiccated coconut
- 1 teaspoon Bicarb soda
-
1 tablespoon Aroma Spice
Directions
Preheat oven to 180˚C and line a tray with baking paper
Melt the ghee, honey, rapadura sugar and molasses on a low heat until combined
- Add the bicarb to dissolve
Add the dry ingredients in a bowl or food processor and mix to combine
Mix the dry and wet ingredients together (including the water)
Form into small balls and flatten on the tray with your fingers
Pop in the oven until golden. Around 12-15 minutes turning the tray around at the half way mark
- Rest on the tray before cooling on a rack
- Try not to eat them all before the big day!
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