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10 • minutes
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12 • biscuits
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Anzac Biscuits

5/5 (1)


  • Dry
  • tick1/2 cup Chantal Organics Brown Rice Flour
  • tick1/4 cup Chantal Organics Buckwheat Flour
  • tick3/4 cup Chantal Organics Desiccated Coconut
  • tick3/4 cup Chantal Organics Old Fashioned Rolled Oats (or replace with 1.5 cups gluten-free corn flakes)
  • tick1 tsp vanilla
  • tick1 tsp ground cinnamon
  • tick1/2 tsp baking soda
  • tick1 tsp baking powder
  • tickPinch of salt
  • Wet
  • tick2 tbsp Chantal Organics Coconut Oil (melted)
  • tick1/4 cup maple syrup
  • tick1 tbsp coconut nectar
  • tick2 tbsp Chantal Organics Hulled Tahini


  • 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.

  • Step 2.

    Whisk together all wet ingredients in a separate bowl.

  • 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.

  • 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.

Chantal Organics Products used

Brown Rice Flour
Buckwheat Flour
Desiccated Coconut
Tahini Hulled
Coconut Oil
Old Fashioned Rolled Oats

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