ANZAC Biscuits - Vegan & Gluten Free Option Recipe
Our own healthier version of a traditional favourite. For a gluten free option, simply replace the rolled oats with crushed gluten-free corn flakes.
INGREDIENTS
Dry
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1/2 cup Brown Rice Flour
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1/4 cup Buckwheat Flour
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3/4 cup Desiccated Coconut
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3/4 cup Old Fashioned Rolled Oats (or replace with 1.5 cups gluten-free corn flakes)
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1 tsp vanilla
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1 tsp ground cinnamon
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1/2 tsp baking soda
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1 tsp baking powder
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Pinch of salt
Wet
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2 tbsp Coconut Oil (melted)
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1/4 cup maple syrup
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1 tbsp coconut nectar
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2 tbsp Hulled Tahini
INSTRUCTIONS
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STEP 1.
For a gluten-free biscuit, put the corn flakes into a sealable plastic bag. Crush with a rolling pin until they are about the size of rolled oats. Mix these, along with all the other dry ingredients in a mixing bowl. If using oats instead, add them here.
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STEP 2.
Whisk together all wet ingredients in a separate bowl.
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STEP 3.
Pour wet ingredients into dry ingredients and mix well. Roll 1.5 tbsp blobs (by metric measure) of the mixture into balls before placing on a baking tray lined with baking paper. Flatten with the pads of your fingers.
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STEP 4.
Bake at 200˚C in the centre of the oven for 10 minutes or until golden brown. Allow to set on the tray for 5-10 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 5 days.