Gluten free. Vegan.
photos by Heather Cox
"ANZAC stands for Australian and New Zealand Army Corps and April 25th marks a national day of remembrance for both of these countries.
Originally to honor those who fought at Gallipoli in World War 1, Anzac day now collectively honors everyone who has served and died in all wars, conflicts and peacekeeping operations.
The story goes that Anzac biscuits were sent by wives and girlfriends to the soldiers as they didn't spoil, which you can imagine means they are not the healthiest! This recipe omits the flour in replacement for brown rice flour, white sugar for the more nutritious coconut sugar and brown rice syrup in replacement of golden syrup. Oh, and coconut oil replaces the butter. So all in all, not too bad!"
2 cups gluten free rolled oats (i used quick oats)
1/2 cup brown rice flour
1/2 cup coconut sugar
1/2 cup shredded coconut
1/2 cup brown rice syrup
1/2 cup coconut oil (or you can use butter which is the traditional way)
pinch of sea salt
- Preheat oven to 330F (145C) and line a small baking tray with baking paper
- Throw the oats, flour, sugar, salt and coconut into a bowl and mix together
- Over low heat, melt the coconut oil and brown rice syrup together.
- Pour into the dry ingredients and mix well
- Pat mixture onto the baking tray and bake in the oven for 20 mins.
- Turn the oven off and let the slice sit in there for another 20-30 minutes or until hard.
- Wet a sharp knife and very carefully cut the slice into desired bite sizes.
- Enjoy with a hot cuppa!