Gluten and Dairy Free Anzac Biscuits
HEALTHIER ANZAC BISCUITS
When I first moved to Australia in 2009 I had never had an Anzac biscuit. It’s safe to say a decade later I’m a fan of this humble little biscuit.
This unassuming 7-ingredient cookie has strong roots, with its origins dating back to World War I.
Baked by wives and womens group’s and sent overseas to Australian and New Zealand soldiers, this sturdy little biscuit would hold up well in travel and deliver a little piece of home.
Every year on the 25th of April many remember the fallen ANZAC’s and those who served with a batch of these moorish biscuits.
Oats and coconut form a simple base traditionally also made with butter, golden syrup and refined sugar.
I’ve put my typical GF, dairy and RSF free twists on the recipe while retaining the integrity of this Aussie Icon.
If you’ve got 15 minutes make a batch today, they are so simple and oh so satisfying with a cup of tea or anytime.
They are also nut free, allergy and lunch box friendly. Woo-hoo!
Gluten, Dairy + Refined Sugar Free Anzac Biscuits
1 cup GF plain flour (I’ve used Well & Good)
1 cup GF rolled oats*
1/2 cup coconut sugar
3/4 cup flaked coconut
1/2 cup coconut oil, melted
2 tbs rice malt or maple syrup
1 Tbl water
1/2 tsp baking soda (bi-carb)
Pre-heat oven to 175°C/350°F, line baking tray(s) with parchment and set aside.
In a medium bowl, mix oats, flour, coconut and coconut sugar together whisking with a fork to break up any lumps in the coconut sugar.
In a microwave proof bowl or glass measuring cup, melt the coconut oil. Add syrup, water and baking soda to melted coconut oil and stir.
Pour wet mix into dry and combine well. (I often use my hands here to work the wet ingredients through the oats.)
Roll dough into 12 tablespoon sized balls placing on parchment as you go allowing ample space between each biscuit. They will spread generously due to the coconut oil.
Flatten dough balls with your palm to desired thickness. I like a flat thin cookie as pictured. You could also opt for a thicker chewy cookie by simply pressing the tops lightly with a fork.
Bake 10-12 minutes until golden.
Allow to cool for 5 minutes on tray and transfer to a wire rack.
Cookies are best enjoyed fully cooled, crispy, crunchy and delicious.
In the rare case of leftovers, the biscuits will store in the fridge for up to one week.
NOTES: I use Bob’s Red Mill Wheat Free Oats to keep my recipes GF. If gluten isn’t a issue for you, any oats you like are great.
It’s worth noting that the main issue with oats and gluten free or coeliac diets is the wheat contamination. Most facilities produce other grains and oats are more often than not contaminated. The Bob’s Red Mill Wheat Free Oats are made in a 100% wheat free facility. Wheat free oats particularly in small amounts, are very well tolerated by most coeliacs and gluten intolerance sufferers (Non-coeliac gluten sensitivity for example) however it is worth saying that a small percentage can be affected by the avenin, a protein in oats that is similar to gluten.
It’s a individual thing and identifying your own tolerances or intolerances is an important part of any wellness journey. Working closely with your health care providers and practitioners is always a good place to start to identify how to best approach your own individual dietary needs.
Recipe adapted from Bestrecipes.com.au’s traditional Anzac Biscuit recipe.