Anzac Biscuits
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
1/2 cup Chantal Organics Brown Rice Flour- 1/4 cup Chantal Organics Buckwheat Flour
- 3/4 cup Chantal Organics Desiccated Coconut
- 3/4 cup Chantal Organics Old Fashioned Rolled Oats (or replace with 1.5 cups gluten-free corn flakes)
- 1 tsp vanilla
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- Wet
- 2 tbsp Chantal Organics Coconut Oil (melted)
- 1/4 cup maple syrup
- 1 tbsp coconut nectar
- 2 tbsp Chantal Organics 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.
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Chantal Organics Products used
